Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread! скачать в хорошем качестве

Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread!

There's a lot of recipes for steamed char siu bao here on YouTube, but I have a personal bias for the baked kind. It's hard to resist their shiny, soft, and smooth tops to fluffy bun interior filled with sweet and salty Chinese BBQ porky goodness. If you're lucky enough to have good quality char siu near you, feel free to use it here and make sure there's some good char on it (no pun intended). The burnt ends are too tasty to waste! You can of course make your own char siu if you want with whatever cut of pork you like. But let's not overlook the incredible tenderness of tangzhong milk bread that holds onto moisture like nobody's business. It's a special technique used in Asian baking that helps retain bread's freshness for days after it's baked! Makes 8 large char siu bao (or 16 smaller ones if you prefer!). Char siu filling: 1/4 cup yellow onion, finely diced into 1/4 inch pieces 1 lb. char siu, finely diced into 1/4 inch pieces 2 tablespoons neutral flavored oil 1/2 cup low sodium chicken stock or water 1-1/2 tablespoons molasses 2 tablespoons hoisin sauce 1 tablespoon oyster sauce cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons cold water) Stir fry onions with oil in medium sized saucepan over medium heat until translucent. Add chicken stock or water, molasses, hoisin, and oyster sauce. Bring mixture to a rolling boil before adding cornstarch. Stir and cook for 3 minutes or until thickened. Add char siu and set aside to cool. Tangzhong: 39 g (~1/3 cup) bread flour 195 ml (~3/4 cup) milk Whisk flour and milk together in a small saucepan. Cook over medium heat until thickened to a paste. Set aside while you assemble the rest of the dough. Bao Dough: 351 g (~2.5 cups plus 1 tablespoon plus 2 teaspoons) bread flour 50 g (1/4 cup) granulated white sugar 7 g (2-1/4 teaspoons) yeast 1 large egg + 1 egg yolk (both at room temperature) 2 g (1/2 teaspoon) salt 45 ml (~3 tablespoons) milk, room temperature 26 g (2 tablespoons) softened butter Egg wash (1 large egg mixed with 1 tablespoon of milk, cream, or water) Mix all ingredients except butter in a large bowl with the tangzhong. Knead until it comes together in a rough ball then add butter. Continue to knead for 20 minutes or until it forms a smooth, soft, and supple dough ball. Dough should be elastic and spring back when pressed. Place into a lightly greased, clean bowl and cover to proof until doubled in size. Once proofed, remove from bowl and divide into 8 evenly sized pieces. Shape into a sphere as shown in the video, roll to flatten into a disc, fill with prepared filling, and bring all edges together. Pinch and seal until fully enclosed. Flip and gently rotate in a clockwise motion to seal the bottom. Place onto a lined baking sheet pan. Cover and proof for 30 minutes or until about doubled in size. Brush with egg wash and bake in preheated 375 F (190 C) oven for 10 minutes or until golden brown. Cool before enjoying! ***Store in airtight container to retain bread's softness. You can also microwave to reheat! SUBSCRIBE FOR NEW RECIPES EVERY FRIDAY! VIETNAMESE CREPES (BANH XEO):    • Banh Xeo - How to Make Savory, Crispy Viet...   POTSTICKERS:    • Potstickers - How to Make Crispy Pan Fried...   TOFU PUDDING:    • Tofu Pudding Dou Hua 豆腐花 Recipe -  Quick a...   PINEAPPLE BUNS:    • Bolo Bao 菠萝包 - How to Make Chinese Pineapp...   CHINESE STEAMED SPONGE CAKE:    • Ma Lai Gao 马来糕 - How to Make a Soft, Fluff...   TAIWANESE BEEF NOODLE SOUP:    • Spicy Taiwanese Beef Noodle Soup 红烧牛肉麺 - S...   MATCHA SHORTBREAD:    • Matcha Shortbread - How to Make Buttery Sh...   HONG KONG EGG TARTS:    • Hong Kong Egg Tarts 蛋挞   BANH MI SANDWICHES:    • Banh Mi Sandwich Recipe - Making Vietnames...   VIETNAMESE COFFEE ICE CREAM:    • Coffee Ice Cream Recipe - How to Make the ...   BAKED ORANGE CHICKEN:    • Orange Chicken Recipe - How to Make Health...   UBE ICE CREAM:    • Ube Ice Cream - How to Make Filipino Inspi...   CHINESE COCKTAIL BUNS:    • Chinese Cocktail Buns Recipe (中国鸡尾酒面包)! - ...   PEACH MANGO PIES:    • Peach Mango Hand Pies! - How to Make Jolli...   MATCHA CHEESECAKE:    • Matcha Green Tea Cheesecake Recipe! - How ...   COCONUT PEANUT MOCHI:    • Peanut Coconut Mochi (Luo Mai Chi 糯米糍)! - ...   BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):    • Choux aux Craquelin Cream Puff - Brown Sug...   BLACK SESAME ICE CREAM:    • Видео   MATCHA ECLAIRS:    • Видео   xo Shannon Instagram: In Shannon's Kitchen   / inshannonskitchen   Facebook: In Shannon's Kitchen   / inshannonskitchen   Music: "Shakuhachi", A New Japanese Type Beat [尺八] LAKEY INSPIRED - Chill Day