A HK favourite local food which puts a smile on our faces whether ur 3yrs old or 30 years old, can have it for breakfast, lunch or even just a snack at 3:15pm with a cuppa tea. If in Hong Kong you go to a old school cafe... nylon-tights cream tea with a char siu bao, is just land of heaven when u done 2hrs of non-stop shopping.
Here is my experience of my roast pork buns.
First, got ready the dough..... and set aside for it to rise the double the size for 2hours. Because i know i want to make these buns, before i put the pork in the oven to be roasted, i made the dough first, so once the roasting and preparing the filling... the dough was rise at a good time for me to play it.
Meanwhile, waiting for the dough, i went to prepare the filling that will go into to form the bun.
First chopped/diced the roast pork, and onions.... then in a non-stick pan heat up with a little of veg oil
then put in the pork & onions and give it a good stir, then add seasoning - sugar, salt, dark & light soya sauce, a little oyster sauce and at the end some cornflour to thicken it up. Serve on a dish and set aside to cool down.
Once the dough is done, its giving a good knead, and used my newly purchase dough cutter.... divided it in 2 and then divided it into another small parts... and putting the filling in the dough.
Once the buns if formed, put it on a greaseproof paper on the baking sheet, spray it with some water and set aside for 20mins to let it rise. When the time came it was time to for final stage.. brush the bun with a sugar solution then in the oven for 15mins.
To prove the bun has char siu filling heres a pic of the inside:
Recipe for char siu bun
http://hungrylittlekitty.blogspot.com/2009/10/char-siu-bun.html
Not bad for a days achievement...... and have the happiness to share it with my parents, gran & Ken.
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