
- 2017-07-28 10:06:54
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Chashu Pork Steamed Bao Recipe
Chashu Pork Steamed Bao Recipe
Have I said it yet ' have I said Happy New Year!' I can't believe it's 2016 ' insane! If I haven't, let me take this chance to wish you a happy and healthy new year; I hope it brings you everything your heart desires. So far 2016 has seemed extra busy and just a little bit chilly. We've had a little bit of snow, which is super exciting around these parts. Mike and I have been making an effort to walk around our little neighborhood because it looks like a winter wonderland with frozen tree branches and dripping icicles.
Whenever we go on a walk, we inevitably pass by people and I have this instinctual urge to'wave at random people. I do it all the time when I see someone waving in my direction. It's an automatic gesture for me. Wave at me and I'll wave back, if I know you or not. It's led to some comic situations, whereupon after waving, the person will give me a confused look. I'll look around, realize that they're waving at someone behind or beside me and my face will turn a colorful shade of beet-red.
The reason I do it is because I've waved at people before (people I know) only to have them not wave back. I always feel like an idiot. I suspect that these people that don't wave back at me are a little too cool for school. Or maybe they have bad eyesight' Maybe they'd wave if they knew that waving could lead to an invite to eat these chashu pork buns'
I used the slow-braised chashu from'this post'and tucked them into fluffy white buns made from'this recipe. I'm kind of sort of obsessed with folded over Chinese steamed buns. Actually, I'm kind of sort of obsessed with all steamed buns. There are so many delicious ones out there, but the fold over guys are perfect I think because they're kind of a like a steamed bun taco and you can basically stuff them with anything and they taste delicious.
The recipe for the steamed buns is pretty straight forward. Like most bread recipes, it's time consuming because of the rise time, but if you're patient, you'll be rewarded with light and fluffy buns that are perfect for filling. And if you have leftover'chashu'in the fridge, you're golden. Or you could stuff'them with'bacon and eggs,'fried chicken, or'banh mi fillings' Really, the possibilities are endless. In fact, I'm wishing I doubled the recipe'so I could have had'extra frozen buns in case of a bun-mergency. Next time for sure!
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