Saturday, July 19, 2008

Cha Shao Bao 2.0

Tweaked the recipe slightly since last time, my wrapping technique is much improved. I realized it's the same method of wrapping jiao zi, except done in a circular fashion, with the extra twist at the end.

Cha Shao Bao Filling

- Previously made Chinese BBQ pork
- Onions
- Ginger
- Oyster sauce
- Sugar
- Hoisin sauce
- Red wine

  1. Mince previously made pork, onions, ginger. Mix together, and cook with oyster sauce, sugar, hoisin, and a little bit of red wine. Add quantities as required to suit your taste.
  2. Add touch of salt and pepper.
  3. Let cool.

Cha Shao Bao Dough

- 2.5 cups bleached AP flour
- 1.5 cups wheat starch
- 1 tsp baking powder
- 1 packet yeast
- 1 cup warm water

  1. Mix dry ingredients together.
  2. Proof yeast, add.
  3. Mix, do the usual dough rising/beating.
  4. Steam ~ 10 minutes over high heat.
  5. Enjoy!

The recipe might seem the same, but this time I used wheat starch instead of potato starch, and reduced the amount of water.


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