Lansia Does Sweet Pork Barbacoa // Part III: Steamed Pork Buns

Steamed pork buns! Well… sort of… steamed pork buns filled with barbacoa rather than the traditional char siu pork filling. You know, to utilize all the barbacoa I made from before.

Like with most recipes I use, I scoured the web for several recipes. Then, combining the similarities and modifying with quirks that I find appealing — I come up with a variation. Of course, I never tend to write them down and always just dash ingredients in on the fly.

I used a recipe similar to Carol’s at AllRecipe.com. There were a few changes, however — added part honey and part sugar (rather than just sugar). Also, I halved the recipe and waited a tad longer than the times noted in that particular recipe.

Here’s a basic gist of what I did:

Toss into the Kitchenaid bowl (note these measurements are rough as I tend to just eyeball most of it) — 1/2 tablespoon yeast, 1/2 teaspoon sugar, 1/8 cup flour, and 1/8 cup warm water. Allow to stand for 30 minutes, to proof the yeast.

Take the bowl and latch it into the Kitchenaid mixer — add in another 1/4 cup warm water, 3/4 cup flour, dash of salt, 1/2 tablespoon sugar, long squirt of honey and smidge of vegetable oil. Blend dough with flat beater until mixed together. Knead dough with dough hook until smooth and elastic.

Remove the dough for a minute while you coat it with oil (or spray with Pam) — let sit for 3 hours or so in a warm spot. I put the dough in my broken oven…

Punch the dough down — take it out of the bowl and lay it on a clean surface. Sprinkle some baking powder over the top (just a dash) and start kneading by hand. Use a good 5 to 10 minutes of kneading then split ‘er up. I halved it, then halved it again — for a total of four parts. To make it easy, I rolled each part out and pulled off thirds to make a total of 12 (somewhat) equal parts.

Grab the muffin pan for 12 — lay pieces of wax paper in each section. Then, roll out each of the 12 divided parts of the dough and set them on top of the wax paper in each section. Let it rise again — this time for about an hour. I also helped the process by setting the muffin pan into a shallow pan of hot water before setting it in the oven. This helps it rise.

Start filling those buns — grab each piece and flatten to a circle. Try to keep the edges thinner and the middle thicker — this will help when you bundle it together.

Fill it with some of that leftover barbacoa — and pinch the ends together. It’s hard to explain without showing… but here goes as best as I can: cradle the bun in one hand and pinch it all together as you shuffle it around. Okay, sorry, that’s all I got! If you are at a complete loss, hit me up and I’ll try to explain better. I’m not really good at it though… words of warning.

Grab a few buns — and spread them out into your bamboo steamer. Make sure to give them room as they will expand when steamed.


Place the bamboo steamer over a pot of boiling water — steam for about 10 minutes.


Viola. Done. YUM. Steamy…


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One response to “Lansia Does Sweet Pork Barbacoa // Part III: Steamed Pork Buns

  1. oh la la! i want me some buns!

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