{"id":2328,"date":"2011-07-16T22:46:19","date_gmt":"2011-07-16T14:46:19","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2328"},"modified":"2014-07-28T08:19:20","modified_gmt":"2014-07-28T00:19:20","slug":"chinese-baked-pork-bun","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2328","title":{"rendered":"Chinese Baked Pork Bun (\u70d8\u70e4\u8089\u5305\u5b50)"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><img loading=\"lazy\" decoding=\"async\" title=\"Baked Pork Bun 3\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Baked-Pork-Bun-3.jpg\" width=\"650\" height=\"436\" \/><\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" title=\"Baked Pork Bun 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Baked-Pork-Bun-2.jpg\" width=\"650\" height=\"587\" \/><\/p>\n<p style=\"text-align: justify;\">In my personal opinion, this was probably the most challenging dish I&#8217;ve done so far. Not only was it time-consuming; it was also physically and mentally draining, given the amount of preparations required beforehand as well as the amount of energy expended during the kneading. Take a look at the long list of ingredients to see what I mean.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Being engaged in the whole process of bun making gave me a strangely familiar feeling. The weariness at the last stage of baking emulates my refusal to sum up and conclude my dissertation. Worse, you don&#8217;t get to see what you&#8217;re going to get until the very end, which makes the whole undertaking kind of scary. You keep wondering about whether your dough will rise to the challenge, just like how I keep asking myself if my dissertation will eventually make the mark.<\/p>\n<p style=\"text-align: justify;\">That&#8217;s how stressed up I am at the moment.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients for filling:<\/em><\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Minced pork: 400g<\/li>\n<li style=\"text-align: justify;\">Corn flour: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Water: 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Dark soy sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">5-spice powder: 1 tsp<\/li>\n<li style=\"text-align: justify;\">White pepper: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Frying oil: 3 tbsp<\/li>\n<li style=\"text-align: justify;\">Ginger: 2 tsp, chopped<\/li>\n<li style=\"text-align: justify;\">Preserved vegetable: 50g (2 tbsp)<\/li>\n<li style=\"text-align: justify;\">Shitake mushroom: 4, washed and chopped<\/li>\n<li style=\"text-align: justify;\">Water chestnut: 100g, chopped<\/li>\n<\/ul>\n<p><strong><em>Ingredients for dough:<\/em><\/strong><\/p>\n<p>(A)<\/p>\n<ul>\n<li style=\"text-align: justify;\">Instant dried yeast: 1\/2 tbsp (about 1\/2 a 7g sachet)<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Plain flour: 1\/4 cup<\/li>\n<li style=\"text-align: justify;\">Warm water: 1\/4 cup<\/li>\n<\/ul>\n<p>(B)<\/p>\n<ul>\n<li style=\"text-align: justify;\">Plain flour: 1 and 3\/4 cups<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 2 and 1\/4 tbsp<\/li>\n<li style=\"text-align: justify;\">Vegetable oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Baking soda: 1 pinch<\/li>\n<li style=\"text-align: justify;\">Warm water: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Baking powder: 1\/2 tsp<\/li>\n<\/ul>\n<p><strong><em>Ingredients for baking:<\/em><\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Egg white: 1, beaten<\/li>\n<li style=\"text-align: justify;\">Water: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1\/4 tsp<\/li>\n<li style=\"text-align: justify;\">Melted butter: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Honey: 1\/2 tsp<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em>:<\/strong><\/p>\n<ol>\n<li style=\"text-align: justify;\">Marinate pork with all the filling ingredients except for oil, ginger, vegetables, mushrooms and chestnuts.<\/li>\n<li style=\"text-align: justify;\">Leave to marinate overnight or for 3 hrs.<\/li>\n<li style=\"text-align: justify;\">Heat up oil in wok. Fry ginger till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add vegetables and mushrooms. Stir-fry for 1min.<\/li>\n<li style=\"text-align: justify;\">Mix in marinated pork and stir-fry on low heat for 5min.<\/li>\n<li style=\"text-align: justify;\">Mix in chestnuts and stir-fry quickly. Remove from heat and set aside.<\/li>\n<li style=\"text-align: justify;\">Mix all the ingredients in (A). Leave to stand for 30min till mixture bubbles and doubles in bulk.<\/li>\n<li style=\"text-align: justify;\">Mix all the ingredients in (B), except for baking powder, in a mixing bowl.<\/li>\n<li style=\"text-align: justify;\">Add mixture (A) to mixture (B). Knead on a floured surface for 10min, till smooth.<\/li>\n<li style=\"text-align: justify;\">Place dough in a greased bowl. Leave to proof in a warm place for 3hrs, till doubled in size.<\/li>\n<li style=\"text-align: justify;\">Punch the dough to release the air.<\/li>\n<li style=\"text-align: justify;\">Sprinkle baking powder into the centre of dough, fold in and knead again for 5min.<\/li>\n<li style=\"text-align: justify;\">Cut dough into 15 portions. Roll each into circles the size of your palm.<\/li>\n<li style=\"text-align: justify;\">Spoon 1 tbsp of filling into the centre of dough. Fold the edge towards the centre, upwards, to form a bun.<\/li>\n<li style=\"text-align: justify;\">Repeat the steps for the rest of the dough and fillings. Then leave the buns to rise for another 30min.<\/li>\n<li style=\"text-align: justify;\">Preheat oven at 180 degrees. Line a baking tray with greased papers.<\/li>\n<li style=\"text-align: justify;\">Place the buns seam-side down onto the tray.<\/li>\n<li style=\"text-align: justify;\">Glaze with egg white beaten with water and sugar. Bake for 10min till buns are just starting to turn brown.<\/li>\n<li style=\"text-align: justify;\">Glaze again with a mixture of honey and butter. Return to bake for another 5min.<\/li>\n<li style=\"text-align: justify;\">Remove from oven. Leave to rest for 5min before serving.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Baked-Pork-Bun.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2331 alignleft\" title=\"Baked Pork Bun\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Baked-Pork-Bun.jpg\" width=\"650\" height=\"468\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Baked-Pork-Bun.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Baked-Pork-Bun-300x216.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Placing the buns seam-sides down helps get them into perfectly round shapes.<\/li>\n<li style=\"text-align: justify;\">The 2nd coat of glaze provides the sheen on the bun surfaces and the fragrance after the baking is completed.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This same recipe can also be used for making Chinese steamed pork buns. All you have to do is, instead of baking, steam them right-side up for 15mins with boiling water that has a bit of white vinegar added to it. As can be seen from the 1st picture, mine turned out too yellowish to be desired. I am quite confident though that they would turn out better if Hong Kong or strongly-bleached flour is used in place of plain flour.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes about 15 medium-sized buns<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2328\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>In my personal opinion, this was probably the most challenging dish I&#8217;ve done so far. Not only was it time-consuming; it was also physically and mentally draining, given the amount of preparations required beforehand as well as the amount of &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2328\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,132],"tags":[229],"class_list":["post-2328","post","type-post","status-publish","format-standard","hentry","category-bun","category-chinese","tag-baked"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2328"}],"version-history":[{"count":14,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2328\/revisions"}],"predecessor-version":[{"id":2333,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2328\/revisions\/2333"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}