{"id":283550,"date":"2010-08-17T14:22:00","date_gmt":"2010-08-17T12:22:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/peking-pork-buns"},"modified":"2010-08-17T14:22:00","modified_gmt":"2010-08-17T12:22:00","slug":"peking-pork-buns","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/peking-pork-buns\/","title":{"rendered":"Peking Pork Buns"},"content":{"rendered":"
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This is an absolutely delicious recipe from China! You may be familiar with the Peking Pork Buns, here is my version that I had in mind for a while! You will have to start by preparing the pork “char siu” but I give the recipe here! These buns (I made them small) can be eaten endlessly! <\/div>\n
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Recipe for about 20 small “lacquered pork buns” (you can also make larger ones!):<\/div>\n
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For the dough:<\/span><\/b>
\n-1 packet of dry baker’s yeast<\/span><\/b>
\n-160ml of warm water<\/span><\/b>
\n-60g of powdered sugar<\/span><\/b>
\n-280g of flour<\/span><\/b>
\n-100g of wheat starch<\/span><\/b>
\n-30g of lard<\/span><\/b>
\n-1 teaspoon of baking powder<\/span><\/b><\/p>\n

Pig Char Siu:<\/span><\/b>
\n-400g of boneless pork loin<\/span><\/b>
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\n-40g of maltose syrup (or glucose syrup at G Detou) <\/span><\/b>
\n-40g of honey<\/span><\/b>
\n-40g of Hoisin sauce (pronounced “o\u00efe zine”, available at Tang fr\u00e8res)<\/span><\/b>
\n-30g of clear soy sauce<\/span><\/b>
\n-15g of Mei Kuei Lu Chiew, the rose alcohol (54\u00b0!) <\/span><\/b>
\n-1\/2 teaspoon of “Chinese five spice”.<\/span><\/b>
\n-1\/2 teaspoon toasted sesame oil<\/span><\/b>
\n-3\/4 teaspoon of red dye <\/span><\/b>
\n-2 good pinches of baking soda<\/span><\/b>
\n-1 pinch of glutamate<\/span><\/b><\/p>\n

Filling of the  brioche:<\/span><\/b>
\n-all the meat cooked in the “char siu” sauce<\/span><\/b>
\n-1 teaspoon of hoisin sauce<\/span><\/b>
\n-1 teaspoon of oyster sauce<\/span><\/b>
\n-1\/2 teaspoon cornstarch<\/span><\/b>
\n-5 to 6 tablespoons of “char siu” sauce cooked with the meat<\/span><\/b>
\n-1\/4 teaspoon sesame oil<\/span><\/b>
\n-2 Chinese cives<\/span><\/b>
\n-6 drops of red dye<\/span><\/b>
\n-2 small pinches of baking soda<\/span><\/b><\/p>\n

\nStart by preparing the pork “char siu” as indicated in the recipe by clicking <\/i>
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\n<\/a>! However, you don’t need to put the garlic, just prepare the marinade of the pork.<\/i>
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Cut the loin into pieces and marinate for at least 2 hours, or even better, overnight! <\/i><\/div>\n
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Turn the oven to maximum temperature (mine goes up to 300\u00b0C!).<\/i><\/div>\n
Pour pork AND sauce into a baking dish.<\/i><\/div>\n
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Cook for 15 minutes, watching and stirring occasionally to avoid cooking the meat on one side! <\/i><\/div>\n
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Set aside the cooking juices (we’ll use them!) and cut the meat into even smaller pieces. <\/i><\/div>\n
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Prepare the sauce: put the char siew cooking sauce, hoisin sauce, cornstarch and oyster sauce in a small pan. <\/i><\/div>\n
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Place on low heat and bring to a boil to thicken the sauce. <\/i><\/div>\n
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Cut the Chinese civet into pieces, taking only the first half which includes the white part. <\/i><\/div>\n

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Put the sauce, meat, civet, baking soda and drops of red dye in a bowl. <\/i><\/div>\n
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And mix well. The mix in the picture is not glamorous but once you put it together, it will be, I guarantee you, fantastic! <\/i><\/div>\n

\n Bernard’s advice:<\/span>
\n<\/b> you can add the cooking sauce to the stuffing by tablespoons if the stuffing is too thick! <\/i><\/div>\n
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Prepare the brioche dough. Mix the powdered sugar, wheat starch and flour with the warm water and baking powder. <\/i><\/div>\n
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Knead to incorporate everything and add the lard (or oil equivalent!). <\/i><\/div>\n
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Knead for 15 minutes, then roll into a ball and make a cross to let the dough rise for 30 minutes. <\/i><\/div>\n
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After 30 minutes, add the baking powder and knead again for 2-3 minutes to incorporate it well. <\/i><\/div>\n
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Place the dough on a floured surface. Take half of the dough and form a 3 cm diameter sausage. Cut into 3-4 cm slices. <\/i><\/div>\n
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Place a slice vertically and crush it with the palm of your hand. <\/i><\/div>\n
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Roll out the dough with a small rolling pin. <\/i><\/div>\n

\n Bernard’s advice<\/span>
\n<\/b>You must leave a certain thickness in the center of the circle and have a thinner margin, otherwise there will be too much brioche on top compared to the pork filling. <\/i><\/div>\n

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Spoon a spoonful of pork stuffing into the center of the circle.<\/i><\/div>\n
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Close by folding the dough over as you go along, creating pleats. <\/i><\/div>\n
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Put in bamboo steamer baskets (which give that inimitable taste!)  and let rise for 30 minutes. <\/i><\/div>\n
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After 30 minutes, steam for 12 minutes! <\/i><\/div>\n
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It’s ready and very tasty! <\/i><\/div>\n
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The buns can be eaten as is without sauce! <\/i><\/div>\n
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\n 0<\/span>\n Shares<\/span>\n <\/div>\n\n\t\t\n
    \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

    This is an absolutely delicious recipe from China! You may be familiar with the Peking Pork Buns, here is my version that I had in mind for a while! You…<\/p>\n","protected":false},"author":1,"featured_media":30196,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"cout":[385],"difficulte":[381],"regime":[],"saison":[589],"theme":[],"class_list":["post-283550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","cout-un-peu-cher","difficulte-moyen","saison-hiver"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283550"}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=283550"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/30196"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=283550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=283550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=283550"},{"taxonomy":"cout","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/cout?post=283550"},{"taxonomy":"difficulte","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/difficulte?post=283550"},{"taxonomy":"regime","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/regime?post=283550"},{"taxonomy":"saison","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/saison?post=283550"},{"taxonomy":"theme","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/theme?post=283550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}