Cha Siu Bao - Steamed Bbq Pork Buns

                                                                                                  

Ingredients:

For the Bbq pork filling:

For the sauce:

For the dough:

Preparation:

For the Bbq pork filling:

In a food processor, combine all the ingredients, except the pork,  water chestnuts, and scallions, blend until smooth. Place the pork in a zip lock bag and pour the marinade over

it.

Let it marinate for at least 4 hours or overnight.

Remove the pork from the marinade and brush it with the marinade, reserving the rest. Place the pork on a lined pan and bake at 200°C for 30 minutes, add the remaining

marinade and bake 20 to 30 minutes more or until done.

Add the water chestnuts and scallions.

For the sauce:

In a small bowl combine the cornstarch and sherry, blend well.

Heat up oil in a wok. Add the onion and cook stirring for 2 minutes or until softened. Add garlic and cook for 1 minute.

Add the soy sauce and  hoisin sauce, stir well. Add the broth and the sesame oil and stir until combined. Cook for a minute and add the food coloring.

Stir in the cornstarch mixture and cook stirring until the sauce becomes thick. Remove from the heat and stir in the pork. Transfer to a bowl and let it cool down.

For the dough:

In a large bowl, sift together the flour, sugar and the yeast . Add  the water and oil. Mix until getting an uniform dough.

Knead  on a working surface by using the heels of your hands, until the dough is smooth, soft and elastic. Form into a ball.

Place it in a bowl cover with kitchen foil and let it rise for 2 hours.

Uncover the dough, punch it down and turn it into a lightly floured surface.

Flatten it and make a well in the center. Sprinkle the baking powder, gather up the sides and fold to the center to incorporate the baking powder.

Knead for some minutes and make a ball again.

Divide the dough into two cylinders about 2.5 cmt thick. Cut from each 10 equal pieces.

You get then 20 from  2.5 cmt balls.

Take a portion of the dough, flatten it into a circle from 10 cmts diameter with around 1 cmt thick. Make the edges half thin than the center.

Place 1 tbs from the pork into the dough. Pull the sides and meet into the center. Repeat the process with the rest of the ingredients.

Place the buns (each one on a small piece of waxed paper).

Place the buns in a steamer, cover them and let them rise for 20 minutes.

Place the stimmer over simmering water for 15 minutes or until done. Add water if neccesary so that is not dried out.