Quick Bánh Bao Xá Xíu (Simplified)
70% chuẩn vị · Vietnamese
A simplified version of the classic Vietnamese steamed bun, using pre-made char siu sauce for a quicker marinade and a slightly less complex dough preparation. Still delivers a delicious, satisfying bite.
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 flour2.5 cups
- Instant yeast1.5 tsp
- Sugar3 tbsp
- Baking powder1 tsp
- Pork shoulder or tenderloin1 lb
- Store-bought char siu sauce1/2 cup
- Soy sauce1 tbsp
- Garlic, minced1 tsp
- Vegetable oil1 tbsp
- Quail eggs, hard-boiled and peeled6
- Water3/4 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
Các bước
- 1
For the filling: Dice pork into small cubes. In a bowl, combine pork with store-bought char siu sauce, soy sauce, minced garlic, salt, and pepper. Marinate for at least 20 minutes.
- 2
Cook the filling: Heat vegetable oil in a pan over medium-high heat. Add the marinated pork and cook until browned and cooked through. Simmer until the sauce thickens. Let cool.
- 3
For the dough: In a large bowl, combine flour, sugar, baking powder, and salt. Add instant yeast. Gradually add warm water and mix until a dough forms. Knead for 5-7 minutes until smooth.
- 4
First rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 45 minutes, or until nearly doubled.
- 5
Shape the buns: Punch down dough and divide into 6 portions. Flatten each portion, fill with cooled pork mixture and a quail egg. Seal tightly.
- 6
Second proofing: Place buns on parchment paper, cover, and let rest for 20 minutes.
- 7
Steam the buns: Steam over medium-high heat for 12-15 minutes. Do not open steamer early.
- 8
Serve hot.
