Ingredients: |
Ingredients: Bread Dough
3 Cups all purpose flour
3 Tablespoons Sugar
1 Packet instant dry yeast
1 Cup warm water, body temperature, 95 degrees F- 100 degrees F temp
3 Tablespoons Olive oil
1 teaspoon Salt
Optional: sesame seeds
BBQ Pork Filling
1 lb Pork tenderloin or boneless ribs, sliced
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 Tablespoons light soy sauce
2 Tablespoons Chinese Shaoxing wine
2 Tablespoons Sugar
3 Garlic cloves, finely minced
2 Tablespoons Oil
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Directions: |
Directions:Place one cup of flour into the mixing bowl. Add the sugar, yeast, and water.
Use a rubber spatula to stir the mixture until well incorporated some lumps may appear.
Cover the bowl with plastic wrap. Then place a kitchen towel over the bowl. Place it in a warm area of the kitchen. Let it rest for 45 minutes or until frothy.
Use the hook attachment on your mixer. Turn the mixer to low speed and gradually add the rest of the flour (2cups), olive oil, and salt. Continue mixing on low until well combined. Scrape the sides of the bowl to get all the flour mixed in.
Turn the speed to medium-high, mix until the dough comes together. If it sticks to the side of the bowl, add. Little flour. Remove the dough from the mixer.
Lightly dust the surface with flour. Knead the dough for 10 minutes or until smooth. Place the dough in a bowl. Cover with plastic wrap and lay a kitchen towel over it. Rest for an hour or until it doubles in size.
Meanwhile preheat the oven to 375 F. Line a baking sheet pan with parchment paper. When the dough is ready, remove from the bowl, cut and divide into 16 pieces or weigh for even size (about 39 grams each piece).
Roll each piece of dough into a disk, hold it in between your thumb and index finger forming a pocket then fill with one tablespoon of cooked BBQ pork filling.
Pinch the edges to close and seal the dough. Roll to form a ball. Place them on a prepared pan. Cover with plastic wrap, lay a kitchen towel over and rest for half an hour.
Brush with egg wash, sprinkle with sesame seeds, then bake for 30 minutes or until golden brown.
For the BBQ Sauce
3 Tablespoons light soy sauce
2 Tablespoons Tomato paste
2 Tablespoons honey
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon Apple cider vinegar
1 teaspoon garlic powder
1/4 teaspoon ground pepper
2 Tablespoons Cornstarch
1/4 Cup of water
In a bowl, add the pork, season with salt and pepper. Add the soy sauce, Chinese Shaoxing wine, sugar, and minced garlic. Toss to coat well. Marinate the pork for 30 minutes to an hour.
Heat a nonstick skillet with oil. Add the marinated pork do not crowd the pan, cook until no longer pink. Remove from the pan, cool, and cut into small bite sized pieces. Set it aside.
Meantime, make the BBQ sauce. In a bowl, combine all the BBQ ingredients. Stir until the sugar and cornstarch dissolved.
Heat saucepan, add the bbq sauce, simmer, continuously stirring until the sauce thickens.
Add the cooked pork to the saucepan, toss to coat well. Continue stirring until well heated. Remove from the heat, set aside to cool.
Egg Wash
Egg yolk
Splash of water or milk
Mix well until combined |
This recipe for BBQ Buns is from