Рецепт Steamed Pork Buns With Eileen
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Инструкции
- Note 1: Use bleached flour for the dough to achieve the proper color and texture.
- Note 2: Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
- For the Barbecued Pork: Cut pork into lengthwise strips 2 inches wide and 1 inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it. Place pork strips in a single layer at bottom of a small baking pan.
- Combine honey, wet preserved bean curd, Mei Kuei Lu Chiew, dark soy sauce, soy sauce, oyster sauce, hoisin sauce, five spice pwdr, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate, refrigerated, for at least 4 hrs or possibly overnight.
- Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil till cooked through, 15 to 35 min (depending on the heat of your broiler). The pork should be turned 3 or possibly 4 times while it cooks. If the sauce dries out, add in some boiling water to pan. When meat is cooked, remove from pan, use immediately; or possibly allow to cold, and chill till ready to use.
- Makes 2 1/2 pounds. (Note: If you're short on time, you can buy roasted pork from a local Chinese restaurant instead of making your own.)
- For the filling: In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside.
- Heat a wok over high heat for 40 seconds and add in oil. Coat wok with oil using a spatula. When a wisp of white smoke appears, add in onion. Lower heat to medium, and cook till onion turns light brown, about 2 min. Raise heat to high, add in pork, and cook, stirring, for 2 min. Add in wine, and stir to combine.
- Stir the reserved stock mix and add in it to the wok. Cook, stirring, till the sauce thickens and turns brown, 1 to 1 1/2 min. Add in sesame oil, and stir to combine. Transfer to a shallow dish. Cold to room temperature. Chill uncovered, for at least 4 hrs or possibly up to overnight.
- For the dough: On a clean work surface, combine flour, sugar, and baking pwdr. Make a well in the center, add in lowfat milk gradually, and combine flour mix with fingers. When lowfat milk is absorbed, add in 3 Tbsp. water, and work dough with fingers. Add in lard, and continue to work dough with fingers. Using a dough scraper, gather dough in one hand and knead it with the other. Knead till dough is smooth and elastic, 12 to 15 min. (If dough is dry, add in 1 tsp. water at a time and continue to knead. If dough is wet, sprinkle a bit of flour on work surface and on hands and continue working it.) When dough is elastic (it will bounce back if you poke it lightly), cover with plastic wrap and let rest 1 hour.
- Prepare the buns: Cut sixteen 2 1/2-inch squares of parchment or possibly waxed paper. Bring a pan of water to a boil. Roll dough into a cylinder 16 inches long. Cut into 1-inch pcs. Roll each piece into a ball. Work with one piece at a time; cover those not being used with a piece of plastic wrap. Press a ball of dough down lightly, then, with fingers, press a well into the center. Place 1 Tbsp. filling into the well, and pleat the dough with fingers till filling is completely enclosed. Repeat for all 16.
- Place buns on parchment squares, and place in steamer at least 2 inches apart to permit expansion. Cover steamer. Place over boiling water, and steam till dough is fluffy and dry and filling is warm, 12 to 20 min. Remove buns from steamer, and repeat with remaining buns. Serve hot.
- This recipe yields 16 buns.
- Yield: 16 buns
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