Delicious Roasted Pork Buns (2007-12-28)
Roasted pork (chasui) buns are a cinch to make if you have a good bread machine to knead and rise the dough for you and an oven which has a dough rising temperature to final-proof the dough.
Nothing beats chasui buns fresh from the oven. I can eat those
warm fluffy slightly sweet buns oozing with gooey roasted pork
filling one after another, non stop. Gimme, gimme, gimme!
Buns (makes 6, but what you see in the pictures is 1.5 times of this
recipe)
Bread flour 200gm, instant yeast 4gm, water 100ml, salt 3gm, sugar
20gm, butter 20gm, beaten egg 20gm.
1. Dump all ingredients in the Zojirushi and let it knead and
rise. Or you can knead it by hand till smooth and elastic and let
rise 60 minutes till double in size. If do it by hand, use warm
water.
2. Divide dough into 6 pieces, shape into a ball, cover with baker's
canvas or film and rest 6 minutes.
3. Flatten each ball, fill with stuffing, roll into a ball again.
Let rise in 30C environment for 40 minutes.
4. Brush with beaten egg, bake at 180C for 15 minutes.
Pork filling
I don't have a precise recipe. I just use a spash of this and
a splash of that, much like the way I cook all savory dishes.
I'll try to give the measurement here, but it's probably not
accurate. Taste for seasoning before filling the dough.
Chopped roasted pork 200gm, finely chopped shallot or onion 2Tbsp,
dark soy sauce 1tsp, Lee Kum Kay Chasui sauce 2tsp, oyster sauce 1tsp,
sugar 2Tbsp, water 2Tbsp, 1tsp cornstarch dissolved in 1Tbsp water.
1. Fry the shallots in a bit of oil till fragrant, add pork, then
seasonings and water. Cook for a few minutes till it slightly
thickens. Further thickens the sauce by adding the cornstarch
mix. You may not need to use it all depending on the thickness of
the sauce. But the mixture should end up pretty thick otherwise
it'll be too runny once the buns are baked. Cool the filling
completely before use.
PS. You can buy your roasted pork or make it yourself like I do. Just marinate 1 kg/2 Lb pork butt in 3Tbsp LKK chasui sauce, 1 Tbsp each of soysauce, cooking wine and honey for a day or two, then roast in 180C oven for 50 minutes. Cooked pork can be sliced and freezed.
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