Sunday, March 25, 2012

Steamed Roasted Pork Bun (Cha Xiao Bao)

It's been ages since I make any steamed Cha Xiao Bao or Steamed Roast Pork Bun.I bought some Hong Kong Lily flour back from Malaysia  but don't have the chance to make any until now.Today when I want to prepare the dough, I found it's has has weevils (bugs) all over the flour!! Yucky!! I quickly trash it away before it's spread to my other grains!!  Here gonna my 2 kilos Hong Kong Lily flour which I brought back from across the ocean and mountains!! Make me so sad and depressed!! yeah!! I'm so dramatic!! I still remember the customs gave me hard time becos my luggage was overweight!! Luckily, I found a pack of pau or boa flour ( low protein flour) that is still usable..As for the filling,I used homemade chinatown-style-roasted-pork-butt-char mixed with special seasoning  plus gelatin sauce.Enjoy!!




Ingredients for Dough:

500 gm boa flour ( low gluten flour)
1 cup water
1/2 cup sugar
1 tsp instant active yeast
50 gm shortening
1 tsp baking powder


Filling:
3 cups diced roasted-pork-butt-char
4 medium onion,peeled and diced
1 1/2 cup green peas (thawed)

Sauce:
2 tbsp oyster sauce
2 tbsp dark soy sauce
3 tbsp soy sauce
1/2 cup sugar
salt and ground white pepper to taste
4 tbsp corn flour + 1 tbsp gelatin + 1/2 cup cold water dissolved
2 tbsp oil
*adding gelatin into the sauce mixture will not only have the soft velvet thickness but delicious too .It's also easy for wrapping*



Method for Filling: *can be prepare one day in advance*

1:Prepare wok or large skillet at medium high heat with oil.Add in onion and diced roast pork.Stir-fry for 5 minutes before add in all the seasoning except corn flour /solution mixture.
2:Add in green peas,mix well.Check the seasoning.Add in the corn flour solution/mixture.Keep stirring until the bottom to prevent from sticking,about 4-5 minutes.Remove the filling and cool completely before wrap.

Method for Dough:
*prepare parchment paper 2 1/2 inch x 2 1/2 inch about 20 pieces*
1:Combine all the dough ingredients in a large mixing bowl.,mix well with hand.Knead the mixture into a smooth dough.
2:Roll the dough in oblong before divide the dough into small ball,about 38-40 gm each..Flatten each small ball dough with your palm.Then use rolling pin to roll the dough flat like a disk.
3:Scoop 2 tsp filling or 1 full tsp filling onto the center of the wrap dough.Pleat all the edges together to close before gather at the center.Place each ready to steam bao onto a parchment paper .Cover with damp cloth or towel paper until the dough doubles in size.
4:Prepare water  steamer at high heat.Arrange bao in steamer when the water rolling boil.Steam over high heat for 6-8 minutes.
5:Remove the cover quickly when open to prevent the water from dripping over the bao.Serve bao warm with tea or coffee.



<
divide the dough into small ball

roll the dough into disk shape
roasted pork filling
wrapping *sorry nobody can hold my camera for me,so no tutorial how to pleat the edges*
ready pleat and wrap,transfer to tray for proofing.

proofing
ready to steam in steamer
ready to serve boa.









3 comments :

Amelia said...

Hi Asian Kitchen, your cha xiao bao look very delicious. And I like the filling ,very moist and tempting. You pleat it so nicely and all very even too. Yum yum

Have a nice day.

melonpan said...

wow it looks soooooooo tasty, now i am so hungry i will try it now!!! My mouth is watering :-( Very good receip and pictures

Lamchop said...

That looks really good and authentic. I've been wanting to try making this but it looks like so much work and technique involved!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.