Cha Siu Bau
Bau Recipe
1 T. dry yeast
3 C. flour
½ C. cake flour (this ingredient is very important for the correct taste)
¾ C. sugar and 1 t. sugar
1/3 C. shortening
1 C. lukewarm water
Combine ¾ C. sugar and flours. Add yeast dissolved in ¼ C. lukewarm water and 1 t. sugar. Allow yeast to "grow" before adding to sugar and flour mixture. Mix well with hand. Add shortening and ¾ C. lukewarm water. Knead a few seconds. Cover bowl and let stand in warm place until dough rises.
Filling
6 oz. Chinese barbecued pork, diced
1 T. oil
2 T. water
½ t. sugar
½ t. soy sauce
1 t. oyster sauce
1 t. hoisin sauce
2 t. cornstarch
4 t. cold water (for thickening)
1. Heat wok, add oil; stir-fry pork for 2 minutes.
2. Add 2 T. water, sugar, soy sauce, oyster sauce and hoisin sauce. Bring to a boil.
3. Prepare thickening by mixing the cornstarch and 4 t. cold water. Stir into the mixture and cook for 1 minute. Let cool before using.
Shaping the Buns
Place dough in a greased bowl and let rise for 1-2 hours. Punch down and take a small amount of dough and form into a shallow bowl shape. Put 1 T. filling in the center, close and twist dough to form a bun. Put the bun on a 2" square of white paper. Place buns on a cookie sheet and allow them to set and rise until light (about 1 hour) in a warm place. Steam for 20 minutes.
Note: Steamed cha siu baus keep in the refrigerator for 1 week. If frozen, they will keep for months.
Makes 16 baus.
