Who have the good recipe for the chinese bun pao, which is white and soft.

Question

Who have the good recipe for the chinese bun pao, which is white and soft.

Answer 1

i love steamed buns! i make them all the time

if you go to an asian market they sell the flour in little pouches

and on that it has the recipe for the dough and the meat center :D

just remember to add a little more sugar for the dough than it says

trust me it makes it takes so much better

dont forget to get a steamer their about 60 bucks you can find them at

the asian market as well good luck!

Answer 2

Here is my version:

Barbecue Pork Buns

Sauce:

1/3 c water  

2 T cornstarch  

2 T soy sauce  

1 T oyster sauce  

3 T granulated sugar  

pepper, sprinkle  

Filling:

1 t sesame oil (or cooking)  

1 green onion, sliced  

1 clv garlic, minced (or 1/4 tsp powder)  

1/2 t finely grated peeled gingerroot  

1 c diced Chinese barbecue pork (or cooked)  

Dough:

1/2 c water  

1/4 c milk  

2 T granulated sugar  

1/2 t salt  

2 1/3 c all-purpose flour  

1 1/2 t instant yeast  

Sauce: Stir water into cornstarch in small cup until smooth.

Add remaing four ingredients; stir. Set aside.

Filling: Heat sesame oil in large frying pan on medium.  Add green onion, garlic and ginger.  Stir-fry for 1 minute, stirring constantly, until soft.  Stir sauce mixture.  Stir into green onion mixture until boiling and thickened.  Add pork.  Stir until coated.  Turn into medium bowl. Chill for at least 1 1/2 hours until cold. Makes 1 cup of filling.

Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved. Cool slightly.

You should be able to hold your finger in water mixture and it should be almost hot.

Process flour and yeast in food processor for 2 seconds until just combined.

With motor running, gradually add liquid through food chute until dough comes together and forms ball.

Process for 30 seconds.  Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.  Place in large greased bowl, turning once to grease top. Cover with tea towel.

Let stand in oven with light on and door closed for about 1 hour until doubled in bulk. Punch dough down and knead gently to remove any air pockets. Roll into cylinder shape. Cut crosswise into 12 portions.

Roll or flatten each portion into 4 inch circle. Spoon rounded tablespoon of filling onto center. Gather edges together over filling, twisting in clockwise direction to form"top knot".  Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.  Cover with tea towel; let stand for about 1 hour until slightly risen.  Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.  Steam for 15 minutes.

This may have to be done in batches.

Answer 3

You are likely talking about Chinese steamed buns.  Here is a delicious recipe that creates a soft white bun with pork filling.  It is certainly sure to please those who love these tasty treats.

Chinese Steamed Buns with Roast Pork (cha Shao Pao)

For dumplings

6 cups All-purpose flour

1/2 cup Sugar

1 tablespoon Yeast

2 tablespoons Shortening

For filling

1 tablespoon Peanut oil

1/2 pound Cha Shao (Chinese Roasted

1 small Leeks

1 Piece sliced ginger root

For sauce

2 teaspoons Sugar

1 pinch Salt

1/2 teaspoon Monosodium glutamate,

1 tablespoon Soy sauce, dark

1 teaspoon Soy sauce, light

1 tablespoon Oyster sauce

1/2 cup Chicken stock

1 teaspoon Sesame oil

1 dash Red food coloring

1 tablespoon Cornstarch, dissolved in

Instructions

Sift the flour into a large mixing bowl. Dissolve the sugar in the hot water, add the yeast, and mix well; leave to stand for 10 minutes. Add the yeast to the flour and mix in the metled shortening or lard. Mix well, remove from bowl and knead for about 3 minutes. Shape into a long sausage shape and cover with a cloth.

Blend the sauce ingredients together and set aside. Heat the oil in a wok and fry the diced cha shao, the leek and the ginger over a high heat for a minute. Remove the leek and ginger and discard; pour in the sauce and then add the cornstarch and water to thicken. Stir and cook until the mixture is smooth and homogenous. Leave to cool.

Cut the roll of dough into 24 pieces, flattening each piece with your fingers and shaping into a disk. Place a tablespoon of filling in the center of each round of dough and enclose, pinching the dough closed with the fingers.

Place a piece of waxed paper or foil under each dumpling and leave it to rise for 10 minutes. Cook in a bamboo steamer for about 10 minutes taking care to leave each dumpling enough space to expand. Do not open the steamer while the dumplings are cooking. Serve warm.