Showing Tag: "bun" (Show all posts)

Prosperity Bread Buns 繁榮麵包饅頭

Posted by Kroocrew on Sunday, January 9, 2011, In : China 


Beetroot bread dough made with roasted beetroot, pureed and kneaded into a simple straight dough







Ingredients:
  • 150 g (5 1/3 oz) Chinese bun flour
  • 150 g (5 1/3 oz) Strong flour
  • 80 g (2 4/5 oz) Roasted beetroot puree (containing some 50 g beetroot, pureed to a thick paste)
  • Water, enough to make a soft dough {depends on flour water absorption, say 180 g (¾ cup)}
  • 4-5 g (~1/6 oz) instant yeast
  • 4 g (~¾ tsp) salt (on the short side, these are very soft buns, almost sweet by the combination of beetroot a...

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Kong Bah Pao

Posted by Kroocrew on Friday, May 7, 2010, In : Malaysian (Nyonya) 


© Used with the kind permission of Eileen Chong




Ingredients
  • 1.5Kg (~3 1/2 lb) ‘3-layered’ pork
  • 4 garlic cloves (remove skin)
  • 3 star anise
  • 4 slices ginger
  • 3 spring onion
  • 1½ tblsp oil
  • 80g melted sugar – or rock-sugar
  • 6 tbsp light soya sauce
  • 4 tbsp dark soya sauce - (Thick)
  • ½ tsp salt
  • 480ml water - less if use pressure cooker
  • 2 ½ tbsp hua tiao chiew (Shao Hsing Chinese cooking wine)

Method:
  1. Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (this condenses the meat an...

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Pork Chop Bun 豬扒包

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

CC license

Ingredients:
  • Pork chop.
  • Crisp crust bread bun

Method:
  1. The chop may be cooked either by grilling or deep frying.
  2. The bun should be refreshed by placing in a warm oven for 5 to 10 minutes.
  3. Simply Slice the bun open and place the chop into the bun.

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Chinese Roast Pork Buns (Cha Siu Bao)

Posted by Kroocrew on Saturday, April 3, 2010, In : China 
There are two styles of preparation for these buns.


Steamed Buns
Baked Buns.

Both are very authentic Chinese creations and popular foods. The Baked version is most commonly seen in bakeries whereas the steamed style is always seen on the streets.

They are mostly commonly enjoyed for celebrations  but they're seen as an everyday food on the streets and bakeries of china and China Towns.


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Baked Roast-Pork Buns (Cha Siu Bao) 烤烤,豬肉包子

Posted by Kroocrew on Friday, April 2, 2010, In : China 

CC license



Ingredients:
For the Filling (make while the dough is rising):
  • 5 Tbsp  clear chicken stock
  • 1 Tbsp oyster sauce
  • 2 1/2 tsp sugar
  • 2 1/4 tsp tapioca or corn starch
  • 2 tsp ketchup
  • 1 1/2 tsp dark soy sauce
  • Pinch ground white pepper
  • 1 Tbsp oil
  • 1 small onion, cut into 1/4-inch pieces
  • 180 ml (3/4 cup) barbecued pork, cut into 1 cm (~1/2 in) pieces
  • 1 1/2 tsp Shao Xing rice wine or gin
  • 1 tsp toasted sesame oil.

Method:

  1. In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, a...

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Steamed Roast Pork Buns (Cha Siu Bao) 蒸馒头烤猪肉

Posted by Kroocrew on Friday, April 2, 2010, In : China 

CC license



Ingredients:

  • 2 Tbsp oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 250 gm (~1/2 lb) barbecued pork cut into small cubes
  • 2 Tbsp light soy sauce
  • Tbspoyster sauce
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch, dispersed in 2 tablespoons water or chicken stock


Method:

  1. Follow Basic Bun recipe through to preparing the dough and letting it rest.
  2. Heat 2 Tbsp oil in wok. Stir fry scallion and garlic for 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
  3. Pour in dispersed cornstarch...

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Steamed Hoisin Buns 清蒸海鮮包子 (Qīng Zhēng Hǎi Xiān Bāo Zi)

Posted by Kroocrew on Sunday, February 7, 2010, In : China 



Ingredients:


Dough:
  • 80 ml (1/3 cup) warm water
  • 2 1/4 tsp dry active yeast
  • 1/2 tsp sugar
  • 600 ml (2 1/2 cups) unbleached all purpose flour
  • 600 ml (2 1/2 cups) cake flour*
  • 4 Tbsp sugar
  • 2 Tbsp margarine, melted
  • 120 ml (1/2 cup) soy milk
  • 180 ml (3/4 cup) water
  • 16 squares of parchment or greaseproof paper

Filling:
  • 250 gm (~8 oz) prepared seitan, any style, drained and coarsely chopped (or seitan may be replace with medium-firm tofu )
  • 1 Tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp soy sauce
  • 1...

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Vegetarian Steamed Buns 素食蒸寶 (Su shi zheng bao)

Posted by Kroocrew on Saturday, February 6, 2010, In : China 




Ingredients:

Filling:

  • 1/4 large onion, diced
  • 3 green onions cut finely white shoots and green tips
  • 120 gm (~1/4 lb) package firm tofu, frozen, defrosted, and cubed
  • 2 cups fresh spinach leaves, chopped
  • mushrooms, diced: straw, enoki, tree fungi.
  • 6 large shitake dried mushrooms reconstituted and diced (remove the stalks and reserve frozen for another use)
  • 2-3 tablespoons canola oil
  • 1 Tbsp sesame oil
  • 2-3 Tbsp light soy sauce
  • 3 Tbsp rice wine vinegar
  • 3 tsp minced garlic

Dough:

  1. 80 ml (1/3 cup) warm water
  2. 2 1/4 ...

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Taiwanese Steamed Buns (台湾馒头)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

CC license




Ingredients:

     
Dough:   
  • 2 cups of plain flour   
  • 1 teaspoon of dry yeast   
  • 1/2 cup of warm water   
  • 1/2 teaspoon of sugar   
  • 1/4 cup of milk   
  • 1 tablespoon of baking powder
   
Filling:   
  • 100g of minced pork   
  • 2 sliced shiitake mushroom   
  • 2 sprigs of spring onion   
  • 1 teaspoon of ginger   
  • 150 grams of chopped cabbage   
  • 1 teaspoon of soy sauce   
  • 1/2 teaspoon of salt   
  • 1 teaspoon of sesame oil

   
Method:
 
  1. Mix the flour with the baking powder and put through a sieve to remove lumps ...

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Duo Jiao Xiao Bao 多娇小宝 (Spicy Steamed Pork Buns)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



Ingredients: (~20 buns)
FOR THE STUFFING:
  • 1/4 in. piece fresh ginger, unpeeled and smashed
  • 7 oz. ground pork
  • 2 tbsp. chopped salted chillies
  • 1/4 tsp. sesame oil
FOR THE DOUGH:
  • 1 3/4 cups all-purpose flour, with a little extra for dusting
  • 3/4 tsp. active-dry yeast
  • 2 tsp. sugar
  • 4 tbsp. lukewarm water
  • a little peanut oil

Method:


  1. To make the stuffing, smash the ginger with the fiat of a cleaver blade, cover with about 5 tablespoons cold water, and leave to infuse for a minute or two.
  2. Place the pork in a bowl. ...

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Banh Bao. (Vietnamese Steamed Buns)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 





Ingredients:
The bread dough:
  • 150g sugar,
  • 1kg white plain flour,
  • 30g dried yeast and water.

The filling:
  • 5 dried perfumed mushrooms
  • 5 dried black mushrooms
  • 100 gm rice vermicelli
  • 2 Quail eggs per bun
  • 100 gm lean pork meat (ground)
  • 250 gm fat pork meat (coarsely ground)
  • One 40 gm Chinese sausage
  • Black pepper
  • Salt

Method:
The dough.
  1. Mix this in a bowl by hand.
  2. When cohesive then knead dough for 15 minutes.
  3. Place aside, covered, for 1 to 4 hours to rise. This should triple in volume. ...

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