BUN GAO RECIPES

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GUA BAO (TAIWANESE PORK BELLY BUNS) | CHINA SICHUAN FOOD



Gua Bao (Taiwanese Pork Belly Buns) | China Sichuan Food image

Provided by Elaine

Categories     staple

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 25

2 cup all purpose flour
125 ml water ( , or 140ml milk, 3.5% fat)
2 tsp. instant yeast
pinch of salt
2 tbsp. of sugar ( , optional)
1 tbsp. vegetable oil ( , optional)
pickled mustard green ( , minced and stir-fried)
1 cup toasted peanuts
1 tbsp. sugar powder
Coriander leaves
2 fresh thai pepper
2 minced garlic
1 tsp. minced scallion
1 tbsp. light soy sauce
1 tbsp. sesame oil
1 kg pork belly ( , skin on)
1 cup fried shallots
25 g rock sugar
4 tbsp. light soy sauce
3 tbsp. soy paste ( , or 2 tbsp. dark soy sauce)
4 tbsp. Shaoxing wine
4-5 garlic cloves ( , sliced)
1/4 tsp. white pepper powder
2 green onions
1 tsp. Chinese five spice powder

Steps:

  • braise pork
  • Steamed buns
  • Fillings and sauce

Nutrition Facts : Calories 980 kcal, CarbohydrateContent 42 g, ProteinContent 22 g, FatContent 79 g, SaturatedFatContent 27 g, CholesterolContent 90 mg, SodiumContent 969 mg, FiberContent 3 g, SugarContent 10 g, ServingSize 1 serving

STEAMED BAO BUNS RECIPE | BBC GOOD FOOD



Steamed bao buns recipe | BBC Good Food image

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Provided by Jeremy Pang

Categories     Buffet, Side dish, Snack, Supper

Total Time 1 hours 4 minutes

Prep Time 40 minutes

Cook Time 24 minutes

Yield Makes 18 buns

Number Of Ingredients 7

525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil, plus extra for brushing and for the bowl
1 tbsp rice vinegar
1 tsp baking powder

Steps:

  • Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  • Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  • Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  • Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  • Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  • Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  • Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.

Nutrition Facts : Calories 119 calories, FatContent 1 grams fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

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STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
  • Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.
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