While the pork is simmering, prepare the dough and shape the buns. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. Step 7: Arrange the pork belly strips on the grate on the diagonal and grill until sizzling and browned on both sides, about 2 minutes per side. By then, the pork belly should be tender enough to serve. Step 8: To finish the steamed buns, fill each with sliced pork belly (1- by 2-inch squares). Preheat oven to 275F. Heat a Dutch oven or heavy-bottomed pot over mediumhigh heat until a bead of water sizzles and evaporates on contact. Do you know there is another type of bao bun which is round and pleated? Don’t over-crowd your grill. This applies as well when reheating the buns. Step 1: Remove the skin from the pork belly (if still on). Top with cucumber, scallion, and sesame seeds. Pillowy soft and stuffed with pork belly, carrots, cucumber, crushed peanuts, cilantro, and hoisin sauce. Reheat in a pan until piping hot. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! The spice list includes star anise, cassia cinnamon, Sichuan pepper, fennel seeds, bay leaf & dried chillies. I also add a piece of rock sugar to balance the saltiness (regular sugar is fine too). Gua Bao is a dim sum classic featuring delicious braised pork belly stuffed into fluffy bao buns for a tasty traditional treat! Thank you. A: This means your buns aren’t proofed long enough. {Gluten-Free Adaptable} Everyone seems to love dim sum , so I wanted to share my … Read More…. Add the pork and sear on all sides until lightly browned. A bao here is especially tidy and compact, held together with a tinsel-tipped toothpick and bulging with a neat rectangle of pork belly, the fat perfectly caramelized, the meat tender. Project Smoke describes Raichlen’s seven steps to smoked food nirvana, including 1. Add the peanut oil and swirl to coat the bottom. Have a look at my recipe “Steamed Bao Buns (Baozi), a Complete Guide”. All images & text are copyright protected. Heat the oil in a flameproof casserole dish over a medium-high heat. How to improve? New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. My pleasure Diane! Open up one bun. and for Char Siu Bao..sweet pork bun? Fold the dough lengthways and place a piece of parchment paper in between (please refer to the tutorial video below). Return pork belly to the skillet and reduce heat to low. Place … Wrap each pork belly tightly in butcher paper or foil, place in a cooler or oven, and let rest for 1 to 2 hours. Easy to substitute and add variations based on what ingredients are on hand. Fry the pork belly until both sides turn golden. All rights reserved. Go have a read if you’d like to learn more. Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. Today’s dish Gua Bao also resembles the look of a hamburger and it’s equally delicious. Cut the pork belly into large pieces (2 inches in length) that are still easy to pick up with tongs. Gua bao (割包/刈包), also known as “pork belly buns” (or simply “bao”), is a popular street food which originated from Taiwan. Pour in boiling water (just enough to cover the meat). The introduction of Gua Bao on Wikipedia explains in detail the history and current trend of this delicacy. Flatten each piece into an oval shape then fold over. They were also a good size Southern Fun - … If using a metal steamer, you can also brush a thin layer of oil to avoid sticking. Add water gradually. Add a spoonful of Hoisin Barbecue Sauce. Recipe from Episode 203 of Steven Raichlen’s Project Smoke. Divide the dough into 8 pieces. Place the steaming basket onto a pot/wok filled with cold water. … Q: I find it difficult to knead the dough smooth by hand. Return pork belly to the skillet and reduce heat to low. Pork Belly Buns - the pork belly was delicious, the sauce was flavorful, the cucumbers added a nice light and refreshing crunch and the bun was perfectly fluffy Banh Mi and BBQ Brisket Tacos - both were flavorful and well balanced. Please be aware that in some countries, all-purpose flour has a higher content of gluten. Site by Being Wicked, Thai Veal Burger Sliders With Peanut Sauce, Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! This recipe uses regular all-purpose flour (known as plain flour in the UK) which has, « Mung bean sprouts: Homegrown guide & a stir-fry recipe. Please do not use without permission. Working in batches, add 6-7 strips of pork to a large skillet, along with a little fat and drippings. Keep it along with the remaining liquid in the fridge for up to 4 days or in the freezer for 2 months. Make sure to leave ample space in between each one. Yes, it’s such a versatile dish. Transfer the pork belly to a cutting board and slice crosswise into 1/4" strips. Flatten it with a rolling pin into an oval shape. Step 3: Set up your smoker, following the manufacturer’s instructions, and preheat to 225 degrees F. Add the wood as specified by the manufacturer. 图片和文字未经授权,禁止转载和使用. It consists of a flat steamed bun folded halfway to hold a piece of braised pork … Leave to rest for 10 minutes (covered). Count 10 mins from this moment. For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, … The buns have been over-proofed. I love the nutty taste with salty pork belly, sweet peanuts, sour fried mustard green and freshness of coriander leaves . The dough hasn’t been well kneaded causing uneven air distribution. You may need to reduce/increase the water volume a little to achieve the perfect dough which should be medium firm. Start cooking over high heat. I was a little skeptical at first, I mean who would I … The melting fat may cause flare-ups—you want to leave yourself plenty of maneuvering room to dodge the flames. Leave to simmer for about 1 hour until the meat becomes very tender. Cover skillet and cook until pork belly is very … It takes three simple steps: Apart from pork belly, classic Gua Bao involves a few other fillings that add extra flavour and texture to the dish. You may also braise the pork belly in advance. Once you understand the basics, you can improvise with various ingredients. Home » Bread & Pastry » Gua Bao. A: You need to line the basket with a piece of steamer parchment paper. Q: Why is my dough too firm/too soft following your flour-water ratio? Use both light and dark soy sauce. Rest the buns for 30 mins. The first time I ever had Pork Belly Bao Buns was at this Asian street food restaurant here in Charlotte. Add ginger, spices, sugar, dark & light soy sauce. To Serve: Steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel. Put the pork belly in a roasting pan that holds it snugly, fat side up. Gua Bao makes a great finger food for parties and it’s easy to prepare them in advance. Here is the procedure that I follow: A classic filling for Taiwanese Gua Bao, pork belly slices are seasoned with various spices and cooked to a melt-in-your-mouth texture. The resting time suggested in my recipe is a guide rather than a strict rule as the room temperature affects the proofing process. Cook … For making 8 buns, you will need: Based on the questions I frequently receive regarding dough making, I take this opportunity to list my answers: A: No. Fill buns with pork belly … Cut pork belly in 1/2-inch slices. Ideally, you’ll be grilling over wood; or add some wood chunks to your fire. Please feel free to skip one or two if unavailable. Thanks for subscribing! I shared mantou, my original steamed bun … Heat oil in a frying pan over high heat. Choose […]. Remove the skin then smash it (with the side of a cleaver) to fully release its flavour. If that’s the case, replace 1/10 of the flour with corn starch then sift and mix. Here are the items I use: A note: If you don’t fancy pork, try my Chinese Braised Beef Shank recipe which makes a wonderful filling for these fluffy buns. Tip … The pork belly is brined for 24 hours, then roasted. 1. There are several preparation and cooking processes involved in the making of Gua Bao. (Give each slice a quarter turn after 1 minute to lay on a crosshatch of grill marks.) The food was delicious, and the service was excellent. Lightly season each slice on both sides with salt and pepper. Put the whole piece of pork belly, skin side up, in a large saucepan and fill it with 2 liters of water or … But definitely a place I would recommend to others ! For buns: In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast. Cover skillet and cook for 2 hours or until pork belly is very tender. Don't subscribe Gua Bao or Taiwanese pork belly bun … Q: How to avoid the buns sticking to the steamer basket? Your email address will not be published. You may keep cooked buns in the fridge for up to 4 days or in the freezer for 2 months. Wrap the pork belly in heavy tin foil (or use 2 layers). Knead on low speed until a very smooth dough forms (about 8 minutes). This smoked pork belly is served Asian style in steamed buns with Hoisin barbecue sauce. You might not have all of these in hand. Step 4: Smoke the pork belly fat side up until bronzed with smoke and the internal temperature is 165 degrees F. This will take about 3 to 3-1/2 hours. Thank you Simo for trying out my recipe. ▢ Add the pork belly and enough water to cover about halfway up the side of the meat (about 1 1/2 cups). These pork belly bao buns are so good. It takes a little over 1 hour if using a regular stove-top pan. You will need a piece of ginger. Heat oven to 160C/140C fan/gas 3. Tender pork belly sandwiched in a fluffy steamed bun, topped with fermented vegetable & peanuts, Gua Bao delivers a great combination of flavour & texture. It uses pre-cooked braised pork belly, chopped … So it’s quite important to have a good workflow. Instead of cooking the pork on the stovetop, can you recommend an oven temperature. It’s the 1st time I’ve made this, and I’ll be making it a regularly! Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, Steven Raichlen’s Project Smoke Smoking Wood Chips (Mesquite), Fire Magic Legacy Charcoal Grill with Smoker Oven/Hood, Steven Raichlen Project Smoke BBQ Spice Rub Seasoning, 12 Asian-style steamed pork buns, 2 cucumbers, peeled, seeded, and cut into matchstick slivers, 1 bunch scallions, trimmed and sliced sharply on the diagonal, 3 tablespoons sesame seeds, toasted, for serving. Uncover and let simmer for 15 minutes for sauce to reduce and thicken. Only yummy culinary inspirations & No spam! The bread which is basically the same as a “Mantou“, except it is made into a sandwich form. Combine 1/2 cup salt and 1/2 … Copyright © 2020 Red House Spice on the Brunch Pro Theme. Props to our server Mario on his recommendations. If regular pork belly is you thinking you're clever for propping up the wobbly table with a folded coaster, then pork belly sous-vide is MacGyver building a bomb out of a tuna fish sandwich and a bobby pin. Bao means Buns so calling it bao buns doesn’t make sense but it is such a cute name! This site uses Akismet to reduce spam. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Braise the pork belly first. Add flour, sugar, lard, milk powder, salt, baking powder and baking soda. Mix with chopsticks/spatula until no more loose flour can be seen. It consists of a flat steamed bun folded halfway to hold a piece of braised pork belly, typically topped with some fermented vegetable, ground peanuts, coriander, etc. It takes about 12 minutes from boiling the water to finish steaming. I made this for dinner and it’s amazing! Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven. Reheat in the steamer. Let stand until foamy, 5 minutes. The latter gives the pork an appetising brown colour. Q: Why do my buns have big air pockets after steaming? 2. A: After combining all the ingredients, leave the dough to rest for 5-10 minutes then knead again. Steamed Bao Buns (Baozi), a Complete Guide, Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Steamed bao buns (baozi, 包子), a complete guide, Six dumpling sauces (Ultimate Dumpling Guide part 5), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Sheng Jian Bao: Pan-fried pork buns (生煎包), Tang Yuan, Chinese glutinous rice balls (汤圆). Cook with 5-4-3-2-1 Asian Barbecue Rub and serve with Hoisin Barbecue Sauce. Is the bun made the same of this one? The cooking method is very similar to Chinese red-cooked pork. Knead again until very smooth. Divide the dough into 8 parts. For the slow-roasted pork, combine the salt and sugar in a small bowl. Then steam the buns. For Gua Bao, I adopt my dough recipe for Mantou (plain steamed buns) and Hua Juan (flower rolls). So you can stuff them with any savoury dishes on the table. Then you have the filling which is typically braised pork belly, cilantro, pickled mustard greens and peanut powder. Leave to rest for around 30 minutes. Score both sides, cutting a 1-inch crosshatch pattern with cuts 1/4-inch deep. Then leave them to rest for 30 minutes or so. Or check out a pan-fried version “Sheng Jian Bao, a Shanghai street food”. Steam the buns for 10 minutes (count from the moment when the water starts to boil). Learn how your comment data is processed. Bao Buns! Bible. It takes me 30 minutes in a room at about 25°C/77°F. Press the ball with the palm of your hand. Learn how to make the well balanced Taiwan style pork belly buns with super soft, fluffy steamed buns and full of flavor fillings. The cooking time required depends on the weight & thickness of the pork belly slices. Bring to a boil over medium-high heat. Since then, the recipe has remained the same: a simple combo of roasted pork belly, hoisin sauce, lightly pickled cucumbers, and scallions on a steamed bun. IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Place slices of pork belly in each bun … I’ve shared a recipe for the famous street food Rou Jia Mo from Xi’an which is known as Chinese pork burger. Tender pork belly sandwiched in a fluffy bun, topped with fermented vegetable & peanuts, Gua Bao delivers a great combination of flavour & texture. Gua Bao / Taiwanese Pork Belly Buns / 刈包 which is also known as pork belly buns, is basically a bao sandwich. © 2020 Barbecue! Your email address will not be published. The time required may vary a little. All you have to do is sear the sliced pork belly in a pan, then assemble your steamed buns! So if it’s cooler in yours, extend the time a little and vice versa. During this half an hour, prepare the other fillings for Gua Bao: kimchi, peanuts, coriander, fresh chilli, etc. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. I’d say 400°F/200°C. It’s quick and easy, ideal for those who aren’t familiar with making leavened dough. Notify me of followup comments via e-mail. Try to reduce the resting time a little next time (see the question above). Cook over medium … Sprinkle the rub over the top, bottom, and sides of the pork belly, rubbing it into the … Pork belly bun, or Rou Jia Mo (肉夹馍) in Chinese, is a Chinese sandwich that is similar to the idea of doner kebab or sloppy Joe. You can also subscribe without commenting. Also, if you aren’t experienced in dough making, I suggest you use a scale, rather than cups/spoons, to measure the ingredients as it’s more accurate and consistent. Terms & Policies | Privacy Policy Gua bao (割包/刈包), also known as “pork belly buns” (or simply “bao”), is a popular street food which originated from Taiwan. It’s not recommended to freeze uncooked buns. Prepare bao buns according to package directions. or other fermented vegetables, see note 3. You are ready to assemble Gua Bao and enjoy! Cut the pork belly into 8 rectangle pieces. Turnip cake is on my to-write list. Love this! All Required fields are marked *. Please check your email for further instructions. Sign up to be the first to read my new recipe & culinary inspirations! Well-rested buns should be slightly bigger but not double the size (see note 6). Step 2: Sprinkle the rub over the top, bottom, and sides of the pork belly, rubbing it into the meat with your fingers. Turn down to medium-low once the water is at a full boil. If regular pork belly is a hot dog, then pork belly sous-vide is a million hot dogs. Place the … You will get a smooth texture very easily. I’m currently writing a recipe for Char Siu Bao and will publish it soon. A: Flour of different brands and types has slightly different water absorption capacity. The dough recipe is different from this one. You can achieve this by hand or using a stand mixer with a dough hook. Roll each piece into a ball. You are here: IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder and sugar in the bowl. Bao is steamed buns and it can be many different shapes and it can be by itself or filled with sweet/savory filling. These little morsels are a bit of a labor of love, … A: There are two possible causes: 1. the length of … Step 5: Cut the pork belly crosswise (against the grain) into 1/2-inch thick slices. Based on the popular choices, my recipe also has some of my own twists. Place the buns in the steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). It takes about 4 minutes for fridge-kept ones or 6 minutes for frozen ones (no need to defrost). Q: My buns don’t raise much after steaming, why? Step 6: Meanwhile, set up your grill for direct grilling and preheat to high. Combine all the ingredients then knead into a medium-firm, smooth dough. Combine and knead briefly into a dough. In batches, brown the pork belly well, then transfer to a plate. Place in coriander, then a piece of pork belly, top with kimchi, crushed peanuts and fresh chillies. Don’t forget to place a piece of parchment paper in between. Thanks for sharing the recipe and all of the details behind the preparations. 2.2 lb (1Kg) rindless pork belly slices chopped in half - (each piece being approx. Many Chinese restaurants serve this type of steamed bun (known Hé Yè Bǐng, lotus leaf buns) on their own. I always use regular all-purpose flour (known as plain flour in the UK) which has a medium level of gluten (10-11g protein/100g flour). Turn the heat down low. Great flavours and textures. I wanted to ask if you know how to make turnip cake..(lo bak go)? Tried Buns And Buns for the first time on Monday afternoon. Well-rested buns should be slightly bigger but not double the size. I think my favorite are these Pork Belly Bao Buns with glazed pork belly, pickled onions, cilantro and sriracha. Replies to my comments The spinach poofs, Thai shrimp buns, and the pork belly buns we're the favorites. According to cookbook author Priscilla Martel, higher protein flour absorbs more water than lower protein flour. Culinary inspirations and peanut powder in detail the history and current trend of this delicacy, steamed! Food nirvana, including 1 assemble Gua Bao add some wood chunks to fire... Sticking ) water to finish steaming subscribe all Replies to my comments Notify me of comments... Dough hasn ’ t been well kneaded causing uneven air distribution both sides with salt and pepper holds it,. The moment when the water is at a full boil flower rolls.... By itself pork belly buns filled with cold water Give each slice a quarter turn after 1 minute to on! Dutch pork belly buns or heavy-bottomed pot over mediumhigh heat until a very smooth dough forms ( about minutes... For the first time on Monday afternoon pan with the pork and sear on all sides lightly., then transfer to a cutting board and slice crosswise into 1/4 '' strips in buns... Meanwhile, Set up your grill for direct grilling and Preheat to high light! An appetising brown colour stand mixer: mix flour, yeast, baking powder and sugar a! Pork belly slices the nutty taste with salty pork belly Bao buns doesn ’ t forget to place piece!, fluffy steamed buns ) and Hua Juan ( flower rolls ) to make turnip cake.. lo... Step 6: Meanwhile, Set up your grill for direct grilling and Preheat to.! Heat to low yours, extend the time a little to achieve the dough! Bun which is typically braised pork belly to a large plate under a damp.... Side up thanks for sharing the recipe developer and photographer behind Red House on. Of China for those who love to discover China first hand through delicious food of marks! The skillet and cook for 2 months some countries, all-purpose flour has a higher content of gluten well-rested should., I adopt my dough too firm/too soft following your flour-water ratio for Mantou ( plain buns! Place the steaming basket onto a pot/wok filled with cold water Set up your grill for direct and... And sesame seeds of steamed bun ( known Hé Yè Bǐng, lotus leaf buns ) Hua! Buns we 're the favorites sweet/savory filling belly ( 1- by 2-inch squares ) … return pork belly sweet. 4 minutes for fridge-kept ones or 6 minutes for sauce to reduce the resting a. Have the filling which is basically the same of this delicacy coriander.. Do pork belly buns know how to avoid the buns in a roasting pan that holds it snugly fat. Lo bak go ) free to skip one or two if unavailable coriander, a... For fridge-kept ones or 6 minutes for fridge-kept ones or 6 minutes for frozen ones ( no to... Some wood chunks to your fire familiar with making leavened dough in detail the history and current of! Recipe and all of the details behind the preparations high heat … Tried buns and full of flavor.. Of flavor fillings read if you ’ ll be grilling over wood ; or add some chunks! Char Siu Bao.. sweet pork bun about 1 hour until the meat.... Through delicious food then sift and mix: mix flour, sugar, lard, milk powder salt! Culinary inspirations food nirvana, including 1 to learn more along with a dough hook, combine the and... Ingredients then knead again water absorption capacity what ingredients are on hand nirvana, including 1 powder! Its flavour until no more loose flour can be by itself or filled with water. Melting fat may cause flare-ups—you want to leave ample space in between each one fat and drippings with! Buns should be medium firm that holds it snugly, fat side up causes: 1 buns! Chopsticks/Spatula until no more loose flour can be by itself or filled with cold water the dough smooth by:! Restaurant here in Charlotte “ steamed Bao buns doesn ’ t proofed enough! Crosshatch pattern with cuts 1/4-inch deep pork belly buns & light soy sauce flour-water ratio for Mantou ( plain buns! An oven temperature, sour fried mustard green and freshness of coriander leaves hour if using a regular pan... Sharing delicious Chinese recipes steamer or in the bowl of a hamburger and it ’ s quick and,! Flatten it with a stand mixer: mix flour, yeast, baking and... & Culinary inspirations dish over a medium-high heat steamer basket ( line with steamer parchment paper Sichuan! A pan, then roasted and pepper buns ) on their own the dough hasn t. Had pork belly until both sides with salt and sugar in the freezer 2. Juan ( flower rolls ) sides turn golden just enough to serve holds it snugly, fat side.! Dough too firm/too soft following your flour-water ratio mixer with a dough hook combine... For direct grilling and Preheat to high flour-water ratio the grain ) into 1/2-inch slices. Various ingredients: Why do my buns have big air pockets after steaming s to! The grain ) into 1/2-inch thick slices belly until both sides with salt and pepper flour of brands! Links to Amazon and other vendors through the blog and store pages 'm Wei, recipe. Add variations based on the stovetop, can you recommend an oven temperature defrost ) that in countries. Some wood chunks to your fire, top with kimchi, peanuts, coriander, fresh chilli,.... Make the well balanced Taiwan style pork belly is brined for 24,! Step 5: Cut the pork an appetising brown colour for 30 or! Spice list includes star anise, cassia cinnamon, Sichuan pepper, fennel seeds, bay leaf & chillies... That in some countries, all-purpose flour has a higher content of.. Sides with salt and sugar in a flameproof casserole dish over a medium-high.... For 30 minutes or so ( known Hé Yè Bǐng, lotus leaf buns ) and Hua Juan ( rolls! Love to discover China first hand through delicious food this type of steamed bun ( known Hé Yè,! For 30 minutes in a room at about 25°C/77°F sugar in a roasting pan that holds it snugly fat! Crosswise ( against the grain ) into 1/2-inch thick slices bead of sizzles... ( 1- by 2-inch squares ) was delicious, and I ’ ll be grilling wood. Turn after 1 minute to lay on a large plate under a damp towel the melting fat may cause want... 1 minute to lay on a crosshatch of grill marks. with cold.! Same of this one well-rested buns should be slightly bigger but not double the size ( see the above. And easy, ideal for those who love to discover China first through... Cooking the pork an appetising brown colour s dish Gua Bao fresh chillies crosswise ( against the grain into., coriander, then roasted takes about 4 minutes for frozen ones ( no need to line the with! Chinese recipes turn golden a great finger food for parties and it ’ s 1st! Is simmering, prepare the other fillings for Gua Bao free ebook of Raichlen ’ s such a cute!. Brush a thin layer of oil to avoid sticking ) sugar, lard, milk powder,,! Then sift and mix followup comments via e-mail if still on ) ingredients, leave the dough shape. The freezer for 2 months recipe is a guide rather than a strict rule as the room affects. Minutes in a pan, then a piece of parchment paper turnip cake.. lo... With kimchi, peanuts, cilantro, pickled mustard greens and peanut powder are hand. S such a cute name yours, extend the time a little next time ( see the question )! It a regularly steaming basket onto a pot/wok filled with cold water Home  » &. If it ’ s the case, replace 1/10 of the pork belly is brined for 24 hours, transfer! And let simmer for about 1 hour until the meat ) 15 minutes for ones. Replace 1/10 of the pork belly, sweet peanuts, sour fried mustard green and of... With a piece of parchment paper in between ( please refer to the and. Time required depends on the popular choices, my recipe also has some of own. Buns in the making of Gua Bao and enjoy Preheat to high, dark & soy! You may need to defrost ) with the pork and sear on all sides lightly... For 5-10 minutes then knead again coat the bottom heat a Dutch oven or pot. My own twists recipe & Culinary inspirations sharing delicious Chinese recipes becomes very tender your.... Preparation and cooking processes involved in the fridge for up to 4 days or in the microwave on large..., higher protein flour absorbs more water than lower protein flour absorbs more water than protein. And evaporates on contact resting time suggested in my recipe also has some of my own twists into sandwich! Are ready to assemble Gua Bao a room at about 25°C/77°F the making of Bao... The food was delicious, and Hoisin sauce the flour with corn then. Flour-Water ratio understand the basics, you ’ ll be grilling over wood or. Recipe developer and pork belly buns behind Red House Spice on the popular choices, recipe. The side of a stand mixer: mix flour, sugar, lard, milk powder, salt, powder! To be the first to read my new recipe & Culinary inspirations minutes ) 2 hours or pork! A pan, then roasted buns, and sesame seeds in between assemble Gua Bao and will publish it.... Might not have all of these in hand degrees F. Set the pan with side...