Cha Siu Bao 1 (Barbecued pork buns)


  • 1/3 cup Warm water
  • 1/2 theelepel. Suiker
  • 1 pkg. gist
  • 2 1/2 cups Meel
  • 2 1/2 cups Cake meel
  • 4 Eetlepel. Suiker
  • 1/2 theelepel. Zout
  • 2 Eetlepel. Bak-vet
  • 1 1/4 cups Magere melk
  • 16 Pieces bakpapier in vierkantjes van 2 inches
  • 6 oz. cha siu (Chinese BBQ pork (varken) ) in blokjes)
  • 1 Eetlepel. Olie
  • 2 theelepel. Water
  • 1/2 theelepel. Zout
  • 1/2 theelepel. Suiker
  • 1/2 theelepel. dunne soja saus
  • 1 theelepel. Oestersaus
  • 1 theelepel. Hoisinsaus
  • 2 theelepel. Maïzena
  • 4 theelepel. koud water (For thickening)


Mix together the warm water, 1/2 theelepel. suiker and gist in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift meel, cake meel, suiker and zout into a large mixing bowl. Add bak-vet, gist mixture and milk. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add olie and stir-fry pork for 2 minutes. Add 2 tablespoons water, zout, suiker, sojasaus, oestersaus and hoisinsaus. Bring it to a bolie. Prepare thickening by mixing the maïzena and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rise for 15 minutes in a warm place. Steam for 25 minutes. Serve.

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