Friday, May 11, 2012
Baked BBQ Meat Bun ( 餐 包 )
For the past few days, have been seeing dim sum over some of my friends' blogs and created the urge in me to go and have some dim sum...mmm..just had that 2 days ago. Talking about dim sum, i have a story to relate. Many years ago, i was still very young then, i worked as a waitress in a dim sum restaurant, a casual job..the one that pushes the trolley or cart you call that..filled with all kinds of dim sum and comes to your table..I remember one incident when on that morning, it was just opened for business and i was standing in the kitchen getting ready to push the trolley out. There were a few trolleys there and i took the one trolley that was filled with all steamed buns or paus. I was already going to my 2nd or 3rd table serving the buns and suddenly, i was called back to the kitchen, together with my trolley. Back in the kitchen, i was scolded by one of the chefs there. You know why? He said in chinese, " why did you bring that trolley out?" Dont you know it's all buns and paus?? You want to stuff all those customers with paus first, is it, huh? Then who's going to eat the rest of the dim sum?? Now leave the trolley here and bring other dim sum out!" Then he turned around, mumbling and talking to the rest of the chefs how stupid i was. Logically, the profit minded chef was correct ..one bun can make you half full already whereas you will have to take baskets and baskets of dims sum to make you full. I knew then that trolley of paus were pushed out only after like 20 minutes.
Now this baked BBQ meat bun, i'm not sure if this is considered dim sum but normally we can find them in all dim sum restaurants here. I followed agnes chang's bun recipe and it's quite good. Not extremely light but stays soft. As for the filling, i cooked it my own way, just a mixture of some sauces to get the right taste. It's quite a big portion here because apart from making these buns, i also wanted to make some BBQ meat puffs, i will do that in another post. Just a gentle note, pls do not leave out the thickening solution even though the fillings may appear dry, we will need to really thicken the sauce, like 'sticky' when the fillings come together, not only makes wrapping easier but a better mouthfeel. You can also use chicken meat to substitute char siew. Nice weekend, everyone!
Fillings ( can be easily halved , just taste as you cook )
500gms chopped char siew ( bbq meat )
1 tbsp minced garlic
1 bunch of chinese parsley, chopped
few drops of Hsiao Hing wine (optional)
oil for frying
Sauces ( mix all in a bowl )
1 tbsp of hoi sin Sauce
2 tbsp of oyster sauce
1/2 tbsp of char siew sauce
2 tbsp of dark soya sauce
2 tbsps of sugar
For thickening sauce
Mix 3 tbsps of tapioca flour or cornflour with 3 tbsps of water.
1. Pour some oil in your wok , fry garlic and a few drops of hsiao hsing wine. Pour in all the sauce and add in the char siew and fry till all are well coated, fry them for about 2-3 minutes
2.Add in the thickening , followed lastly by the chinese parsley.Cool filling and refrigerate for several hours.
To make buns ( from Agnes Chang Dim sum Series )
makes around 12 buns
240gm high protein flour
1tbsp custard powder
1/2 tsp salt
1.5 tsp yeast
50gm castor sugar
30gm butter/shortening ( i used shortening )
50gm melted butter, for glazing ( will have leftover)
1.Put flour, custard powder, salt, sugar and yeast in a mixing bowl and use a fork to mix them.
2.Using a dough hook, slowly pour in the water and on low speed, knead them till they come to a rough dough. Add in the butter and shortening and continue kneading till they become a smooth dough. ( i beat around 10-15 minutes using speed 2 and 4 interchangebly )
2. Remove to a floured surface and, shape into a ball and let it proof in a large bowl till almost double its size, for about 1 hour.
3.Remove the dough from bowl, slowly knead till round again, let it rest for 10 minutes. After this, you can shape them into small balls, 35gm each and let them proof again for 20 minutes.
4. Take each ball , flatten them and shape into a circle and put in the fillings, seal tightly. Do the rest for the rest of the buns and let it proof in your baking tray for another 30 minutes.
5. Bake in a preheated oven at 190C for 12 minutes. Once done, remove from oven and brush some melted butter over the buns.
*you can reheat it in the oven for a few minutes the next day.