Recipes
Deep Fried Bean Curd | Fried Chicken Wrapped in Paper | YangZhou Fried Rice | Bun with Oyster Sauce BBQ Sauce
Bun with Oyster Sauce BBQ Sauce
Filling –
Fat-lean BBQ Pork: 300 g
2"x 2" Pain Paper
Sauce –
Oyster Sauce : 3 tbsp
Sesame Oil : 1/2 tbsp
Light Soy Sauce : 1 tbsp
Dark Soy Sauce : 1 tbsp
Sugar : 3 tbsp
Water : 150 ml
Salt : 1/2 tbsp
Thickening –
Water Chestnut Powder : 1/2 tbsp
Water : 4 tbsp
Dough –
Flour : 500 g
White Vinegar : 1/2 tbsp
Sugar : 1 tbsp
Lard (Oil) : 1 tbsp
Baking Flour : 3 tbsp
Ammonia Carbonate: 1/4 tbsp
Water : 200 ml
Steps –
1) Stir flour and baking flour
2) Add 1 tbsp of water to Ammonia Carbonate, mix well
3) Add sugar, lard, vinegar and Ammonia Carbonate solution into a large bowl, mix well
4) Pour in 200ml of water, mix well, add in the mixed flour
5) Mix the flour and solution by hand to form a wet water-shape paste
6) Pour out paste onto table, press and roll it to form a smooth and soft paste
7) Cover the paste with wet cloth for 15 minutes, press and roll for a few minutes
8) Cover the paste with wet cloth for 30 minutes again
9) Chop the BBQ pork into tiny dices
10) Heat wok with 2 tbsp of oil, pour in pork dices, stir fry, add sauce
11) Stir fry until boil, add thickening and stir well
12) Divide dough into small portions, press into a flat shape
13) Put in some sauce, make it into bun shape, stick paper on the bottom
14) Put the bun into bamboo steamer, keep 1 inch of space within buns
15) Steam buns in high heat for 10 minute, serve