Garvinque Posted April 7, 2017 Report Share Posted April 7, 2017 (edited) Be nice in your answer to this question I'm going to ask, Thanks! How close to Authentic would you say this recipe is? BAO BUNS Servings: 10 INGREDIENTS Buns 250 millilitres warm water 2 tablespoons sugar 1½ teaspoons dried yeast 370 grams plain flour 1½ teaspoons baking powder 1 tablespoons vegetable oil 2 tablespoons sesame oil Pork 500 grams pork belly 30 grams spring onion, chopped in half 30 grams ginger, sliced 4 tablespoons cooking wine 1 tablespoons vegetable oil 15 grams garlic 3 tablespoons sugar 2 tablespoons five spice 4 tablespoons light soy sauce 4 tablespoons dark soy sauce 500 millilitres water 50 grams pickled cabbage 30 grams coriander, finely chopped 50 grams crushed peanuts, finely chopped PREPARATION Buns In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved. Add the active yeast, then stir and set aside for 10-15 minutes. In a large bowl, mix together the flour and baking powder. Add the yeast mixture to the bowl and stir until nearly combined. Add the oil, then stir until fully incorporated. Turn the dough out onto a floured work surface and knead for 10-15 minutes. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size. Remove the dough from the bowl and knock it back by kneading for 1 minute. Cut into 10 equal pieces. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes. Onto a floured work surface, flatten each ball with the palm of your hand. Roll out to 2 millimetres. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes. Set steamer over a high heat, then steam buns for 8-10 minutes. Pork Slice the pork belly into 1 inch-thick pieces. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot. Return the pot to a high heat and add oil. Fry the pork until it browned. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined. Add the water, stir, and cover. Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry. Bao Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts. Enjoy! Garvin Edited April 7, 2017 by Garvinque 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 7, 2017 Report Share Posted April 7, 2017 Can't say how authentic it is, but it surely looks damned tasty! I've had lots of steam bao in my time and this looks similar to what I've eaten. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 7, 2017 Report Share Posted April 7, 2017 I sure would like to taste them, they do look gooooooooood. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 7, 2017 Report Share Posted April 7, 2017 I've made the Project Smoke version of these. They were incredible! My 17 year old daughter just left today on a school "field trip" to China. Looking forward to her report on the food when she returns. 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted April 7, 2017 Author Report Share Posted April 7, 2017 29 minutes ago, HalfSmoke said: I've made the Project Smoke version of these. They were incredible! My 17 year old daughter just left today on a school "field trip" to China. Looking forward to her report on the food when she returns. China Garvin Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 15, 2017 Report Share Posted April 15, 2017 It has the usual ingredients Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
