old school char siew bun...

This is so long over due... I didn't post much last month as much as I wanted due to projects. Glad that finally I have some free time & this char siew bun is one of our family favorites... Its also an old school tea time snack, just like luncheon meat bun. Most people prefer this to go with steam chinese pau (cha siao bao) which is a popular dim sum dish in Asia. Char siew fillings play an important role & I'm glad I found this absolutely yummy cha siew filling recipe @ Wendy! This is a keeper recipe!! Try this filling with either steam pau or bun. Either way you will love it!! =)


Char Siew Filling (makes about 12 to 16 portions)

Ingredients:

600gm pork belly without skin

60ml light soy sauce (about 3 chinese soup spoon)

40ml dark soy sauce (about 2 chinese soup spoon)

20ml chinese rose wine

20ml oyster sauce

150gm sugar

20gm corn starch

Note: you can make about 12 to 16 portions.

Method:

1. Boil pork belly in 2 cups of water for 15 minutes or until cooked.

2. Fish out the pork belly and let it cool down until its manageable to cut pork belly into fine dice.

3. Retain 1 cup of pork belly boiling water, cool and mix with cornstarch. Set aside.

4. Return diced pork belly to pot (w/o oil) and cook until when the oil start to ooze out.

5. Add in soy sauces, wine and oyster sauce and cook until the pork looks dry.

6. Add in the sugar and cook until it dissolves.

7. Pour in cornstarch mixture and cook until gravy thickens.

8. Put the filling into a bowl. Let sit for 15 minutes and paper towel away surfaced oil.

9. Transfer to air tight container and chill filling or freeze until time of use.

10. Divide chill filling using spoon/ice cream scoop into number of ball portions required for the pau or buns.

Char Siew Buns (makes about 8 to 10 medium size buns)

Ingredients:

•Dough•

175gm bread flour

5gm milk powder

3gm instant yeast (about 1 tsp)

30gm caster sugar

1/8 tsp salt

30ml beaten egg (room temperature)

60gm tangzhong

60ml fresh milk

15gm unsalted butter, soften

Method:

1. Add fresh milk, egg & tangzhong into the mixing bowl, followed by all the dry 

    ingredients.

2. Using dough hook attachment (KA), knead the dough at medium speed.

3. Add butter after the dough has come together and the gluten has at least halfway 

    developed.

4. Continue at medium speed for another 15 to 20 mins until window pane stage.

5. Place dough into lightly floured mixing bowl & proof for 45 mins to an hour or until 

    double in size.

6. Divide dough into 8 equal portions & roll into round shape. Place the char siew fillings 

    in the middle, seal & roll into a ball.

7. Place with seal side facing down onto baking sheet (with parchment paper). Let dough 

    proof for 45 minutes or until double in size.

8. Preheat oven to 175 C & bake about 15 to 20 minutes or once brown.

Note: refere here for Tangzhong.