I've been a kind of detached admirer of char siu (I've liked eating it when I've had it, and it's common enough in Japan), but had never made any. I made a 1.5kg cut of boneless pork loin into char siu style roast loin of pork, leaving myself casting about for thoughts of different ways to use it.
A chunk of it went into baked char siu bao from jackal10's recipe:
I use the recipe from Florence Lin's wonderful "Complete Book of Chinese Noodles, Dumplings and Breads". I wish someone would reprint it, as the secondhand price is astronomical. Its basically a saltless semi-sweet dough. My adaptation below...
- click here
for the full post, on page one of this topic. I'd have liked to steam them, but I don't have stacking or otherwise high-volume steaming kit, so I chose to bake. I've never come across baked bao before. The recipe yielded 16.
- I chose to dice the meat fine, about 1/16".
- I used 11.3% gluten flour, Kitanokaori brand. The volume measurement weighed 400g and my two eggs weighed 96g without their shells. I thought the dough was stiff, and added a total of 25ml more water to get it where I wanted it. I was looking for the fluffier bread as seen in Japanese steamed nikuman (Japanese name for meat (char siu) bao). I gave it 5 or 10 minutes kneading on the breadmaker's pizza cycle (in fact xian and dough went together on the same night, and I assembled the following day, from which the above is the first picture).
- again I had in mind the nikuman shape (same as for steamed char siu bao, with the joints on top). I didn't check the style book for the baked version until after, so my bao are unorthodox, I think. Neither did I try to exactly recreate the steamed bao form.
Lined up for rising:
After 2.5hrs at room temp (about 24C or 25C at a guess):
- I would have let them keep rising, but a friend was coming over and for convenience I got them in the oven after 3 hours. Brushed with a casual piggy squiggle of beaten egg that didn't hold its definition and baked per the recipe:
By a mysterious Sino-caledonian alchemy I'd created "batch bao".
- the filling was moist but could have done with being a little looser. I'll know what I'm looking for in the frying pan next time. Having fully pre-salted the char siu (4-day marinade in soy measured to give 0.5% w/w of the pork), I was wary of the 2 tbsps of soy, but put then in anyway and left out the salt. I'm glad I did. I'll bring the soy back to 1tbsp next time.
Cold a day or two later:
Edited by Blether, 11 October 2011 - 01:54 AM.