Cha siu bao: baked pork buns
Votes: 1
Time: 4 hours 55 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 998, total fat 41 G., saturated fats 14 G., proteins 60 G., carbohydrates 90 G., fiber 2 G., cholesterol 221 mg, sodium 9884 mg, sugar 50 G.
Calories 998, total fat 41 G., saturated fats 14 G., proteins 60 G., carbohydrates 90 G., fiber 2 G., cholesterol 221 mg, sodium 9884 mg, sugar 50 G.
Chinese cha siu bao buns filled with spicy pork are traditionally steamed, but this oven-baked version is equally popular. These fluffy, airy buns are filled with slices of roasted pork tenderloin. They are typically served with tea as dim sum or eaten as a snack throughout the day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Marinade
- 1 cup chicken base
- 1 cup black soy sauce
- 0.5 cups of sugar
- 2 tsp red food coloring
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1.3 kg pork tenderloin
Buns
- 2 cups premium flour
- 1/4 cup sugar
- 55 g butter
- 2 and 1/4 teaspoons active dry yeast
- 1 egg
- 0.5 cup mayonnaise
- 0.5 cup condensed milk
We recommend
Recipes with similar ingredients: pork, yeast dough, condensed milk, eggs
Cooking the dish according to the recipe:
- Marinade:
In a bowl, combine the chicken base, soy sauce, sugar, food coloring, salt, and pepper. Cut the pork in half horizontally to create two long, flat, thin pieces (for better marinade penetration). Place the pork in a container or zip-lock plastic bag and pour the marinade over it. Marinate for 20 minutes in the refrigerator. - Preheat the oven to 220°C (425°F). Line a baking sheet with foil and place a rack on top. Remove the pork from the marinade and place it on the rack. Bake for approximately 45 minutes. Let the meat rest for 10 minutes, then cut into cubes.
- Dough:
Meanwhile, in a bowl, combine the flour, sugar, butter, yeast, egg, and 0.5 cups of warm water and stir for 10 minutes. Let the dough rest for 3 hours. - Preheat oven to 220°C. Cut twelve 8cm pieces of waxed paper and set aside.
- Using your hands, roll the dough into a cylinder 3 cm in diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a flatbread 8 cm in diameter.
- Place a small amount of pork in the center of a circle of dough, then wrap the dough around the meat. Assemble the remaining buns in the same manner, placing them on pieces of waxed paper. Spread mayonnaise and condensed milk on the tops of the buns. Bake for about 15 minutes.
Author of the recipe - Recipe courtesy of Cantonese Restaurant, San Francisco
Categories:
Similar recipes
