Craving for cha siu bun! I love these buns in Crystal Jade but want to eat lot lot. How? Make my own!
Using 5K bread recipe, I made these! 22 buns.
SWEET PORK FILLING
500g pork collar (五花肉), diced
3 tbsp oyster sauce
2 tbsp sugar
5 slices ginger
1/2 tsp pepper
2 tbsp rice wine
5 tbsp water
2 tsp corn flour
5 pcs rock sugar
(No red colouring for me. You may add it if you'd like)
1. Marinade pork with all ingredients, except for rock sugar, for 1 hour.
2. In a heated pan, add some oil and pour everything and stir fry till pork is thoroughly cooked.. Add some water and adjust taste accordingly. Liquid should be thick and glossy at the end of it. Remove ginger slices.
3. Cool completely before use.
CUSTARD TOPPING (I used double of this recipe for my 5K quantity)
1g salt
5g milk powder
40g egg
100g low-protein flour
50g butter, room temp
50g sugar plus more for sprinkling
Simply mix everything in a bowl and knead till dough is smooth. Wrap in cling wrap, set aside or chill in fridge if the dough is becoming too soft to handle.
METHOD:
1. Once the bread dough is ready, portion into 50g balls.
2. Taking one ball, flatten the sides and place some sweet pork in the middle.
3. Pinch and seal tightly. Place seal-down on prepared baking sheet lined with baking paper.
4. Complete all the balls.
5. Cut the custard into 20 even pieces.
6. Roll one custard piece and flatten. Place on bread dough. It should cover the top and most sides of dough. You may wish to draw criss-cross lines to make the bread look like pineapples.
7. Proof bread until double in size (about 45min - 1hr). Just before baking, sprinkle some sugar on top.
8. Bake at preheat oven 180C for 15 -18min, turn up temp to 200C until the custard turns a little brown.
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| that is potatoes and carrots at the bottom tray.... |
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