Cha Sui Bao 2 (Baked Barbecued Pork Buns) |
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Chinees zoet brooddeeg (recept aanwezig) bakpapier 1 Eetlepel. Gehakte gemberwortel 1 Eetlepel. oestersaus 1 Eetlepel. Hoisin saus 1 Eetlepel. Donkere sojasaus 2 Eetlepel. suiker ¾ cup Water 1 Eetlepel. Pinda-olie of maïsolie 1 cup gehakt ui 3 cups (1 lb.) varkensvlees (Cantonese barbecue pork (varken) , cha siu?) in stukjes van 1 cm 1 Eetlepel. maïzena 1 tablespoon water 1 theelepel. sesamolie 2 dooiers 2 Eetlepel. Water 1 theelepel. Suiker |
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BereidingPrepare bread dough. Cut out twenty 3-inch squares of parchment paper. Mix together ginger, oyster sauce, hoisin, soy sauce, sugar and water in a bowl.Heat a wok over medium-high heat. Add oil. When hot, add onion; stir-fry until soft. Don't brown. Add pork and stir-fry 30 seconds. Pour in sauce mixture, bring to a boil. Stir cornstarch/water into a smooth mixture. Add to pork; cook, stirring until thick, about 15 seconds. Add sesame oil. Remove to bowl; refrigerate until thoroughly chilled. Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker. If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of pork mixture in the middle; put left thumb over the pork. With your right hand, bring up edge and make a pleat in it. Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour. Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes. NotitiesReheat in a 350 degree F. oven for 5 minutes, or microwave at high about 1 minute. |
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