12
Dec
Add the Shaoxing rice wine to the dissolved cornstarch. In this steam bun recipe I used superfine flour.
Our baked cha siu bao is to this day one of the recipes that consistently stays at the top of our most popular lista strong indication of just how much people love these tasty BBQ pork buns but you must try these steamed bbq pork buns.
Steam pork buns recipe. Combine sugar salt white pepper soy sauce oyster sauce and water in a small bowl and set aside. Heat the oil in a skillet over medium heat. Add the scallions and cook stirring constantly for about a minute.
Add the Shaoxing rice wine to the dissolved cornstarch. Once the water is boiling place the buns and parchment paper in the steamer tray leaving about 2 between each bun buns will get larger while being steamed. Close the lid and steam over high heat for 10 minutes 10 for small buns.
Our baked cha siu bao is to this day one of the recipes that consistently stays at the top of our most popular lista strong indication of just how much people love these tasty BBQ pork buns but you must try these steamed bbq pork buns. For this reason steamed BBQ pork buns or Char Siu Bao also called steamed roast pork buns. Transfer to a steamerwok covered let rest for about 15 to 20 minutes.
Add cold water into steamerwok. Steam buns over medium-high heat. When steam is vigorously releasing continue to steam for 12 minutes.
Chinese Steamed Pork Buns with 1 time proof method produces more soft and fluffy steam buns and the skin surface is smoother. I also mix in a few flours to get a softer dough texture. This recipe is specially created for those who cannot find Hong Kong Flour.
In this steam bun recipe I used superfine flour. But you can use plainall purpose flour. To prepare the filling rub five-spice powder evenly over pork.
Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan.
Cook 18 minutes or until a thermometer. Cover the lid with a towel to prevent excess condensation from dripping into the buns. Allow it to rest for around 10 to 15 minutes until the size increases slightly to complete the second fermentation.
After the second fermentation boil your water and then steam the buns for 15 minutes. Remove the steamed pork buns from the steamer and enjoy. Now heat a wok to a medium high heat and stir-fry the garlic spring onion first then add the pork and vermicelli and stir-fry until the pork starts to brown nicely.
Lastly add the kimchi and then pour in the sauce and stir-fry until all the sauce has wrapped around the pork.