Char Siew Steamed Bun with Easy Char Siew Filling/Straingt Dough Method

After seeing easy version of char siew filling from Wendy I can't wait to try! It is easy because the pork is cooked once instead of going through baking and grilling process. If char siew (BBQ pork) is meant for direct consumption do try Chinese Roasted Pork (Char Siew) which I posted sometiems ago.

Recently I had been using this steamed bun recipe very frequently. Why? Because it is easy and yields soft buns although with straight dough method. I actually 'discover' this method by accident :D Initially I plan to add baking powder into the dough before 1st proving. I forgot! So I added in by dissolving double action baking powder into the dough before shaping just like making Smilling Char Siew Pau. It is pretty good ‘discovery’ huh? :D

I like to use all-purpose flour instead of pau flour. The reason is it is cheaper (in where I stay now). With the help of some portion of low protein flour (cake flour), instant yeast and baking powder it produce soft buns just like pau flour did. Of course this is only my personal view.

 

~Char siew filling easy version

Adapted and slightly modified from Wendy

Ingredients:

600gm pork belly (no skin)

*replace with pork leg
60ml light soy sauce (3 chinese soup spoon)
40ml dark soy sauce
20ml Chinese rose wine (I omit)
20ml oyster sauce
150gm sugar
20gm corn starch (1 heaped Tbsp)

1. Boil pork belly in 2 cups of water for 15 minutes or until cooked.
2. Fish out pork belly and let it cool down until it is manageable.
3. Retain 1 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
4. Finely dice pork belly.
5. Return pork belly to pot (w/o oil) and cook until you can smell it being fragrant (that’s when the oil starts to ooze out)
6. Put in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
7. Put in sugar and cook until it melts.
8. Put in cornstarch mixture and cook until the gravy thickens.
9. Put fillings into a bowl. Let it sit for 15 minutes and you will see some oil on the surface. Use paper towel corners to absorb the oil, if preferred.
10. Chill filling or freeze until time of use, remember to cover it to prevent drying out.

To divide into portions, after chilling, the filling will be firm, scoop them and form piles according to the weight required. Keep them covered and freeze until time of use

* I didn't divide into portions. I just take about a teaspoon of filling as I wrap the buns.

~ Pau dough (yield about 50g x 13 pieces)
(A)
2 cups all-purpose flour
1 cup low protein flour

2 tbsp sugar
1 tsp instant yeast
170-190 ml water

(B)
1/2 tsp double action baking powder
1 tbsp water

Methods:

1. Put flour, sugar and yeast in mixing bowl. Pour in water and knead till form soft dough. Cover and rest for 1 hour or double its size.



2. Transfer the dough on working surface, spread out the dough with hand.

3. Add double action baking powder and water in a small bowl. Stir with spoon and make sure is fully dissolved (only mix when about to use. Bubbles will appear as you stir). Pour the mixture on top of spreaded dough. Slightly knead till well combine.

* kneading with hands is sufficient.

 

4. Divide the dough into 50g each. Wrap each portion with char siew filling and seal tight. Place on greased paper and leave to rest for 15-20 minutes.

 

5. Bring the water to boil. Steam the buns at medium-high heat for 10 minutes. When done leave steamed buns inside the steamer few minutes before open the lid.

 

She is my baby girl who is about 1 year old now ^^ Sometimes have to aware of my little monster from attacking my food :D

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Recipe Box 13 hosted by Bizzy Bakes

~Full Plate Thursday by Miz Helen's Country Cottage

~ Yeastspotting

This coming weekend I will be back to my hometown visiting my parents. Therefore I won't be able to do posting or replying any queries. See you guys about a week times!