Monday, July 17, 2017

Home Testing Honey Tsa Sao Bao - Chinese Honey BBQ Pork Buns - 3 Cups Flour Method

I am no sure where I got this recipe for the BBQ Pork Buns now.  It's been a while since I typed up the draft copy.
Try it and see.
The dough is mixture of medium strength flour.  Basically, the pastry flour.  In the Chinese cook book, it says, ZON ZONG FA MIEN - Medium gluten raised dough
This formula uses half the dough saved from previous product and half of the new product dough.  Basically a Preferment saved from the previous dough, then, half of the new dough are mixed together.     If you have no plan to make the Bao two days in a row or make something else the next day, just do the Preferment and on the next day cut the Dough recipe into half instead of 3 Cups, etc.

The dough is 1 time plus 1/2  (preferment - a day old)
Make - 12 BAO
Preferment dough - A day before.
1-1/2 Cups - Pastry Flour - Use only 2-1/2 Cup in a large mixing bowl.   Save 1/2 C aside for work surface.
1/2 Tbsp of Yeast
1/2 Tbsp of sugar
1/4 tsp of Sea Salt 
 Total of 1/2 C of warm water:  Mix all dry mixture with 1/3 Cup of warm water.  Add the rest as needed to form a soft dough.
Mix the flour into shaggy dough with chop sticks or large spatula or with your hand.  Knead for 2 min
Add more water a  bit at a time to form into a soft dough.
Place in lightly greased plastic bag. 
Place in refrigerator overnight.

Next Day -
DOUGH:  Enough to make preferment for next day's product.  Otherwise, cut the formula into half
 3 Cups - Pastry Flour - Use only 2-1/2 Cup in a large mixing bowl.   Save 1/2 C aside for work surface.
1 Tbsp of Yeast
1 Tbsp of sugar
1/2 tsp of Sea Salt
Mix 1 Cup of warm water, but save 1/4 C.
Mix the flour into shaggy dough with chop sticks or large spatula or with your hand.
Add more water a  bit at a time to form into a soft dough.

After making the new dough, combine the new and preferment dough.  Knead well - about 2 min.  Place in lightly greased plastic bag.   Rest in Refrigerator - at least for 30 minute.
Bring out the dough and divide them into 1/3 each.    Save 1/3 of the dough away in a plastic bag tightly and place in refrigerator for next day project.

To make MI ZXE TSA SAO BAO,   This is without using the purchased BBQ - Tsa Sao / Chia Xiu pork.
Add 1/3 C warm water in a medium bowl.
With hand shred the whole dough into golf ball size chunks.  Just shred into the water. 
Then, add 1-1/2 C Flour (Preferably Pastry Flour or the low gluten flour)
4 TB sugar
2 tsp Baking Powder
Mix all together with Chop sticks.  The dough will look shaggy.
Then, take the dough out to the work surface - no flour on the work surface.
Add 2 TB Oil to the dough, then, start Kneading the dough until all oil is mixed in.
Your hand should not be sticky when the dough is nice and smooth and the dough would not stick to the work surface.  It means the dough is ready.
Cover and rest the dough for 5 minutes.

Prepare the filling:
Premix 1 TB flour, 2 TB Corn flour (corn starch), with 1/2 C water.  Set it aside.
Chop 1 medium onion
1/2 Kg Pork Loin - dice into small cubes

Add 3 TB Oil into a wok and stir fry onions and pork cubes.
 Stir fry till they are slightly browned and aromatic;
Add 2-3 TB Oyster Sauce; 3 TB Soy Sauce; 3 TB sugar. 
Add food color paste if you want, but I didn't; Beet juice is an alternative to make it red in color.
Add flour slur - cook till the meat mixture is thickened.

Cool and refrigerate.
Slice the dough into 12 pieces on floured work surface.
Roll the dough into THICK disc.  Thick in center, but "slightly" thinner at outer edge, but not 'thin".
Fill the dough.

Fan fold the dough, but Do Not Close the folded dough - Leave the opening at the top. 
Or close the dough and Invert the dough in the palm of your hand and roll the dough between the palms of your hand.  Place the bao on the cut parchment paper.   Using scissor, cut the top open - but not too big.
Steam for 12 min in High Heat.
Remove the steamer basket still with lid on from the steamer pot.  
Wait 1 minute.  Then, remove the lid off

The ones with crisscross opening did not open up like the ones purchased at the market or at the restaurant, but the formula turned out pretty good.   And I don't believe in those Snow White BAO you eat at the Dim Sum Gio Row - meaning at the restaurants that serves Dim Sum where Chia Xiu Bao's dough is 'Snow White'.  I don't care if you add liquid milk or powder milk, it is inconceivable without adding titanium.  Anyone succeeded in making a Snow White bun without additive, please show me.  I would like to test out the formula.

Here is an the original notes I took: 

Basic dough: 
Flour - 3 C
Sugar - 2 Tbsp
Yeast - 1-1/2 tsp
Water - 1-1/4 C

Oil - 1 Tbsp
Combine everything except oil.   Combine with chop sticks until water is absorbed; then add oil. Knead until smooth.  
Cover and proof for 25 to 30 min.  Place in oiled plastic bag and tightly close the bag and leave in refrigerator for 2 hours for low temp proofing method.  
For ZON ZONG FASHIAO FA - for Preferment method - divide the dough into two, and place each in oiled plastic bag, refrigerate for 4 hours or more in plastic bag.
Then for ZON ZONG MIEAN TWUAN:          MIEAN ZONG - 1 portion
Water - 1-1/4 C  - add only 1-1/8 C first and reserve 1/8 C and use it only if needed.
Sugar 2 Tbsp
Flour 3 C
Yeast - 1/2 tsp
Mix sugar and yeast into water.  Hand shred MIEAN ZONG and add pieces into the mixture.  Add flour, then mix with chopsticks.   Start kneading the dough until smooth.  
Cover and place in warm place for about 10 to 15 min.  Take 1/3 of the dough can be used for cold MIEAN ZONG.
Use the rest to make various type of pastries that requires ZON ZONG MIEAN TUWAN.