Bánh Bao Xá Xíu (Vietnamese BBQ Pork Steamed Buns)
Món truyền thống · Vietnamese
Classic steamed buns filled with savory and slightly sweet char siu pork, marinated in a rich blend of spices and soy sauce. The dough is soft and fluffy, encasing a flavorful, colorful filling.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour3 cups
- Active dry yeast2.5 tsp
- Sugar1/4 cup
- Baking powder1 tsp
- Pork shoulder1 lb
- Char siu sauce1/4 cup
- Soy sauce2 tbsp
- Hoisin sauce1 tbsp
- Sesame oil1 tsp
- Garlic powder1 tsp
- Five-spice powder1/2 tsp
- Vegetable oil2 tbsp
- Shallots, minced2 tbsp
- Quail eggs, hard-boiled and peeled8
- Chinese sausage, cooked and sliced (optional)4 oz
- Water1 cup
- Salt1 tsp
- Black pepper1/2 tsp
Các bước
- 1
For the filling: Dice pork shoulder into small cubes. In a bowl, combine pork with char siu sauce, soy sauce, hoisin sauce, sesame oil, garlic powder, five-spice powder, salt, and pepper. Marinate for at least 30 minutes, or preferably overnight.
- 2
Cook the filling: Heat vegetable oil in a pan over medium-high heat. Add minced shallots and sauté until fragrant. Add the marinated pork and cook until browned and cooked through. If the sauce is too thin, simmer until it thickens. Let cool completely.
- 3
For the dough: In a large bowl, combine flour, sugar, baking powder, and salt. Dissolve yeast in warm water and let it sit for 5 minutes until foamy. Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
- 4
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the buns: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball. Flatten each ball into a disc. Place a portion of the cooled pork filling in the center, along with a quail egg and a slice of Chinese sausage (if using).
- 6
Enclose the filling: Gather the edges of the dough disc and pinch them together to seal the filling inside, forming a bun. Place each bun on a piece of parchment paper.
- 7
Second proofing: Cover the shaped buns and let them rest for another 20-30 minutes.
- 8
Steam the buns: Prepare a steamer. Arrange the buns in the steamer basket, ensuring they have space to expand. Steam over medium-high heat for 12-15 minutes, or until puffed and cooked through. Do not open the steamer during the first 10 minutes.
- 9
Serve immediately.
