STICKY BUNS CHINESE RECIPES
CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Bread
Total Time 9 hours 40 minutes
Prep Time 50 minutes
Cook Time 50 minutes
Yield 24 steamed buns
Number Of Ingredients 8
Steps:
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 28.1 calories, CarbohydrateContent 2.7 g, CholesterolContent 4.4 mg, FatContent 1.1 g, ProteinContent 1.7 g, SaturatedFatContent 0.3 g, SodiumContent 109.4 mg, SugarContent 1.9 g
CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD
Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.
Provided by Elaine
Categories Chinese
Total Time 110 minutes
Prep Time 90 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
- Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
- Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
- Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
- When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
- Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
- Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
- Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
- Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.
Nutrition Facts : Calories 297 kcal, CarbohydrateContent 63 g, ProteinContent 7 g, SodiumContent 3 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving
More about "sticky buns chinese recipes"
STICKY BUNS RECIPE: HOW TO MAKE IT - TASTE OF HOME
It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
From tasteofhome.com
Reviews 3.8
Total Time 50 minutes
Category Breakfast, Brunch
Calories 314 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 50 minutes
Category Breakfast, Brunch
Calories 314 calories per serving
- Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.
See details
EASY STICKY BUNS RECIPE - FOOD.COM
Warm, gooey cinnamon buns made fresh for breakfast. Prepare the night before. Bake in the morning. Super easy!
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 373.3 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 373.3 per serving
- Turn out upside down.
See details
FLOUR'S FAMOUS STICKY BUNS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 3 hours 40 minutes
Category dessert
Reviews 4
Total Time 3 hours 40 minutes
Category dessert
- Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
See details
CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD
Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.
From chinasichuanfood.com
Reviews 5
Total Time 110 minutes
Category Chinese
Cuisine Northern
Calories 297 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 110 minutes
Category Chinese
Cuisine Northern
Calories 297 kcal per serving
- Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.
See details
CHEF JOHN'S STICKY BUNS | ALLRECIPES
The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.
From allrecipes.com
Reviews 4.8
Total Time 3 hours 5 minutes
Category Bread, Yeast Bread Recipes
Calories 448.5 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 3 hours 5 minutes
Category Bread, Yeast Bread Recipes
Calories 448.5 calories per serving
- Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.
See details
CHINESE BBQ PORK STEAMED BUNS - MARION'S KITCHEN
Homemade pork buns fresh from the steamer are a delight to eat. I really love making the dough from scratch – I find it so relaxing! I’ve filled these Chinese dim sum pork buns with BBQ pork and char siu sauce then steamed them until they’re light and fluffy. The combination of that super fluffy bun and the sweet salty pork is one of life’s true pleasures.
From marionskitchen.com
From marionskitchen.com
- For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes. In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down. Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces. Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place. Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through. *NOTES: Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store. Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled very fine. So if you want super white buns, then go for that. But cake flour has a little more flavour and is still bleached…just not as much as the Pau flour. Protein content directly influences how much gluten can be formed. The lower protein means less gluten forms and this makes the buns tender and fluffy.
See details
STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD
These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 570 calories per serving
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 570 calories per serving
- Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.
See details
STICKY BUNS RECIPE | ALLRECIPES
Mar 20, 1999 · Directions Instructions Checklist Step 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Step 2 Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine.
From allrecipes.com
From allrecipes.com
See details
ASIAN STICKY BUNS RECIPE
Asian sticky buns recipe. Learn how to cook great Asian sticky buns . Crecipe.com deliver fine selection of quality Asian sticky buns recipes equipped with ratings, reviews and mixing tips. Get one of our Asian sticky buns recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
From crecipe.com
See details
STICKY BUNS - RECIPE GIRL
Nov 24, 2018 · Sticky buns are made with dough (sometimes frozen dough) and the balls of dough are placed into a pan with a butter/sugar mixture drizzled over the top (sometimes the syrupy mixture is placed into the bottom of the pan). You’ll also see recipes for Sticky Buns where the dough is rolled out, sprinkled with cinnamon/sugar and cut like cinnamon rolls.
From recipegirl.com
From recipegirl.com
See details
OLD FASHIONED STICKY BUNS RECIPE - SHARE-RECIPES.NET
Add butter, sugar, milk powder, and 2 cups of the flour. 2. Beat on low 3 minutes then add enough of the remaining flour to make a soft dough. 3. Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. 4. Place in a greased bowl, turn once to grease top and cover with a tea towel.
From share-recipes.net
From share-recipes.net
See details
HOW TO MAKE BAO BUNS - MANTOU CHINESE STEAMED BUNS ...
May 11, 2020 · Directions. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil ...
From tastingtable.com
From tastingtable.com
See details
STICKY BUNS RECIPE | DESSERT RECIPES | PBS FOOD
In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup butter together with 3/4 cup brown sugar mixture and the salt on medium speed. Beat until light and fluffy, about 2 ...
From pbs.org
From pbs.org
See details
HOMEMADE STICKY BUNS FROM SCRATCH - BEYOND THE BUTTER
Nov 19, 2019 · homemade sticky buns. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side. Using your stand mixer fitted with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined.
From beyondthebutter.com
From beyondthebutter.com
See details
THE BEST BAKED PORK BUNS RECIPE | DIM SUM CENTRAL
Jan 24, 2014 · Baked pork buns are filled with the same roast pork, known as char siu, found in their more traditional steamed counterparts.This version is made with a slightly sweet and yellow-colored dough that is usually found in cha chaan teng (a type of Chinese diner) dinner rolls.. Baked pork buns are a quintessential Chinatown pastry — you’ll find them for sale alongside pineapple buns, butter ...
From dimsumcentral.com
From dimsumcentral.com
See details
BAO BUNS WITH CHINESE STICKY PORK BELLY - YOUTUBE
From m.youtube.com
See details
PECAN STICKY BUNS - JUST A TASTE
Dec 16, 2021 · Preheat the oven to 350°F. Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes. Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.)
From justataste.com
From justataste.com
See details
CHINESE STEAMED PORK BUNS | RECIPETIN EATS
Jun 29, 2018 · Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4). Place 6 to 8 buns on paper, cover with steamer lid. Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high. Place steamer in wok, then cook for 12 minutes.
From recipetineats.com
From recipetineats.com
See details
