Best Chinese Roast Chicken Buns Bao Recipes

CHINESE ROAST CHICKEN BUNS WITH SCALLIONS AND SPICY HOISIN SAUCE RECIPE | COOK THE BOOK

Steps:

• For the buns: In a large bowl, whisk together the flour, cake flour, yeast, sugar and salt; add the water and oil. Using your hands, mix and then knead in the bowl until a dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary). Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean tea towel and let rise at a draught-free warm room temperature, until doubled in size, 45 minutes to 1 hour. Meanwhile, cut out 12 (2 1/2 x 2 1/2-inch) squares of baking parchment.
• Punch down the dough and form it into a 4-cm-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place the balls on a baking tray, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.
• Pat each piece into a long oval, about 5 x 2-inches in length, 1/8 inch thick. Brush 1 oval with oil, then fold in half lengthways, place on a parchment square and brush with oil. Place on a baking tray and repeat with the remaining dough pieces. Loosely cover the buns with clingfilm and let rise at a draught-free warm room temperature until nearly doubled in size, about 30 minutes.
• Bring a few centimetres of water to a simmer in a saucepan so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches, if necessary, about 1/2 inch apart, on the insert and steam over a medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.
• Layer each bun with chicken, hoisin, Sriracha, cucumber and scallions.
• For the Tea-Brined Roast Chicken: In a large saucepan, bring the water to the boil. Meanwhile, using a sharp peeler or knife, cut the zest from the orange, avoiding the white pith. If using loose tea, spoon into filters, or wrap in muslin and tie with kitchen string to secure.
• When the water comes to the boil, remove the pan from the heat. Add the zest, tea, spices and ginger and leave the mixture to steep, uncovered and off the heat, for 20 minutes, then squeeze the liquid from the tea parcels or teabags and discard. Add the salt and sugar and stir to dissolve, then squeeze the juice from the orange into the mixture.
• Pull off the excess fat around the cavity of the chicken and discard. Rinse the chicken and put it into a one gallon resealable bag. Put the bag into a bowl, then pour the brine into the bag and seal the bag, pressing out any air. Put the bowl in the refrigerator and leave the chicken to stand in the brine, turning it a few times, for 12-24 hours (the more time you have to let it sit, the deeper the flavor).
• Remove the chicken from the brine and pat dry very well, inside and out. Arrange a wire rack to fit over a pan, place the bird in the pan and refrigerate, uncovered, for 12-24 hours (you can skip this step, but it's well worth the advance planning - given the fact that the bird is quite wet from the brine, this step gives you the crispiest skin).
• Heat the oven to 450°F with the shelf in the middle. Put an 8- to 10-inch cast-iron frying pan or heavy roasting tin into the heated oven for 10 minutes. Meanwhile, remove the bird from the refrigerator and pat dry any dampness, inside and out.
• Carefully remove the hot pan from the oven and immediately place the bird, breast-side up, into it and into the oven. Roast for 20 minutes, then turn the bird breast-side down. Roast for a further 20 minutes,

CHINESE PORK BUNS (CHA SIU BAO)

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

CHINESE ROAST CHICKEN BUNS (BAO)

Steps:

• 1. In large bowl, sift together flours, yeast, sugar, and salt; add warm water and oil. Mix with hands and knead in bowl until dough forms (add up to ¼ cup water, if necessary). Turn dough out of bowl onto floured surface and knead until smooth and elastic, about 5 minutes. Return dough to well-oiled bowl and cover with clean dishtowel. Let dough rest until doubled in size, about 45-60 minutes. While dough is rising, cut 12 squares of parchment paper 2. Punch down dough into 1¾-inch-thick rope. Cut into 12 equal pieces, and roll each piece into a ball. Place balls on baking sheet; cover with plastic wrap and let rise at room temperature for about 30 minutes. 3. Pat each ball into a long oval (about 5"x2"); brush with olive oil and fold in half cross-wise. Place dough-oval on parchment paper and brush with oil again. Place on baking sheet, cover with plastic wrap, and let rise at room temperature for another 30 minutes. 4. Bring water to simmer below a steamer; arrange buns about ½-inch apart. Cover pot and let steam until cooked through, about 10 minutes. Layer each bun with chicken, hoisin, Sriracha, cucumber, and scallions.