CHA SHAO BAO RECIPE RECIPES

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

Steps:

• Dissolve the yeast in 150ml warm water and let stand for 5 minutes. Flour, corn starch, pig fat, sugar mixed together. then mix the mixture with the yeast-water mixture and knead to a soft dough.
• close everything with a plastic wrap and wait until the dough has become about twice as large as before. It should now look like a honeycomb structure. Now gently press the dough to remove the air bubbles.
• The enlightened Roll out the dough and the baking powder spread evenly over it and add a little sesame oil and push on.
• Dough knead again slightly, then again cover a 15-minute film and again knead slightly.
• The streaky pork meat, pork loin 1: 1 ratio and cut into small cubes.
• Put some oil in the wok and heat, the diced pork, 2 tablespoons oyster sauce, add 1 tablespoon of soy sauce and stir until uniform.
• Remove the meat from the wok and add leeks, ginger and water to the meat.
• The flour to medium thick disks roll and give the meat mixture in the center.
• Now the Baozi close, but not like other Baozi makes you Baozi from Canton not entirely, in the middle is a small opening.
• Now place the Baozi in the steaming tray.
• When the water already bubbling in the steaming tray, then turn down the flame and let slightly damp for 15min. After the 15 minutes the flame off completely and let stand another 2-3min.