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Receta Char Siu Bao
by Global Cookbook

Char Siu Bao
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  Raciónes: 4

Ingredientes

  • 3/4 lb Pork loin, boneless Hoisin sauce
  • 1 tsp Cornstarch
  • 1 tsp Salt
  • 1/2 tsp Soy sauce
  • 1 dsh White pepper
  • 2 Tbsp. Oyster sauce
  • 1/4 c. Chicken broth
  • 2 x Scallions
  • 1 c. Lowfat milk, scalded
  • 1/4 c. Sugar, (I add in a little more)
  • 1 Tbsp. Shortening
  • 1/4 tsp Salt
  • 1 pkt Yeast, dry
  • 2 Tbsp. ,Water, hot
  • 1 x Egg white (opt)
  • 3 c. Flour

Direcciones

  1. Filling: Cube meat and stir fry in some oil with chopped onion. (mush- rooms and bamboo shoots can also be added) Cook meat till no longer pink.
  2. Add in chicken broth to pan. Heat to boiling, then cook covered for Stir oyster sauce and cornstarch into 1 Tbsp. water, add in to pan. Cook some more till thickened.
  3. Dough: Do the usual stuff about scalding lowfat milk, then stirring in sugar, shortning, and salt; cooling the lowfat milk mix; proofing the yeast; etc.
  4. Stir the yeast and egg white into lowfat milk mix, then pour over 3 c. flour in bowl and stir till smooth. Add in more flour till dough is easy to handle.
  5. Knead, let rise, and punch down. Divide dough into 20 pcs, roll each piece into 3 inch circle. Put 1 Tbsp. of filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times.
  6. Cover & let rise 20 min, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to prevent condensation). Cover and steam for 12 min, then enjoy!