Cha Shiu Buns Recipe

(Roast Pork Bun)

Ingredients :

Pastry -

300g

1/2 teaspoon

1-2 tablespoons

125g

90g

1/4 teaspoon

1 tablespoon

1 teaspoon

Yeast Dough -

1 teaspoon

1/2 cup

1/2 teaspoon

210g

Filling -

250g

1 tablespoon

Gravy -

1 teaspoon

1/4 cup

1 teaspoon

2 teaspoons

1 teaspoon

1 tablespoon

1 teaspoon

Yeast dough

Ammonia powder

Water

Flour

Sugar

Alkaline water

Cooking oil

Baking powder

Instant yeast

Warm water

Sugar

Plain flour

Cha Shiu (Roast pork)

Spring onion, chopped

Cooking oil

Stock

Light soy sauce

Cornflour mixed with 1 tablespoon water

Wine

Oyster sauce

Sugar

Method :

Pastry -

Dissolve the instant yeast and sugar in the warm water.
Sift the flour on to a table, make a well in the center, and pour in the yeast solution.
Draw in the flour and knead into a soft dough.
Place in a greased mixing bowl and cover with a towel.
Leave to prove for 2-4 hours.
The final product should weigh about 300g.
Place the yeast dough, sugar, ammonia powder and alkaline water in a big bowl.
Add the water and oil.
Mix into a thick cream.
Sift the flour and baking powder together on a table and make a well in the center.
Pour in the yeast cream.
Slowly draw in the flour and knead into a soft dough.

Filling -

Dice or shred the cha shiu (roast pork) for later use.

Gravy -

Heat the oil in a hot wok.
Sizzle in the wine and pour in the stock.
Add the seasoning to taste and thicken the gravy with the cornflour and water mixture.
Remove the wok from the heat, stir in the diced cha shiu and chopped spring onion.
Mix well.
Dish and put in the refrigerator to chill for a while.

To complete -

Roll the soft dough into a long strip and cut into 24 equal portions.
Flatten each portion into a small round.
Place 1 teaspoon of filling in the center of the round, then draw in the edges to form small pleats and wrap up the filling neatly.
Stick a small square of grease proof paper to the bottom of each bun.
Arrange the buns un a steamer.
Steam over high heat for 8 minutes.
Remove and set aside to cool.
Steam over high heat again for 2 minutes, then serve hot.