Baked Barbecued Pork Buns (Cha Sui Bao)
| Yield: | 20 Servings |
| Categories: | Chinese, Pork |
| Stephen Ceideburg | ||
| 1 | tb | Grated ginger |
| 1 | tb | Oyster sauce |
| 1 | tb | Hoisin sauce |
| 1 | tb | Dark soy sauce |
| 2 | tb | Sugar |
| 3/4 | c | Water |
| 1 | tb | Peanut or corn oil |
| 1 | c | Finely chopped onion |
| 3 | c | Cantonese barbecue pork, in 1/2-inch dice (about 1-lb.) |
| 1 | tb | Cornstarch mixed with 1 tablespoon water |
| 1 | ts | Sesame oil |
| 2 | Egg yolks | |
| 2 | tb | Water |
| 1 | ts | Sugar |
| Chinese Baked Sweet Bread Dough (recipe follows) | ||
| 1 | pk | Active dry yeast (1 tablespoon) |
| 3 | tb | Sugar |
| 1 | c | Warm milk (100 to 110) |
| 1 | Egg | |
| 3/4 | c | Vegetable oil |
| 3 1/2 | c | All-purpose flour, + more for dusting and kneading |
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