Cha siu baau
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| Cha siu baau | |||||||||||
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| Traditional Chinese | 叉燒包 | ||||||||||
| Simplified Chinese | 叉烧包 | ||||||||||
| Hanyu Pinyin | chā shāo bāo | ||||||||||
| Cantonese Jyutping | caa1 siu1 baau1 | ||||||||||
| Literal meaning | roast pork bun | ||||||||||
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Cha siu baau, also spelled char siu bau are Cantonese barbecue pork buns (baozi).[1] The buns are filled with barbecue-flavoured cha siu pork.[1] They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.[1]
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[edit] Variety
There are two major kinds of char siu bau: steamed (蒸 zing1) and baked (焗 guk6). Steamed cha siu bau has a white exterior, while its baked counterpart is browned and glazed. Another variety of these buns, made with sou puff pastry, are called cha siu sou (叉燒酥).
[edit] Cantonese cuisine
"Char siu" refers to the pork filling; the word "bau" simply means "bun."
Although visually similar to other types of steamed baozi, the dough of steamed cha siu bau is unique since it makes use of both yeast and baking powder as leavening.[2][3] This unique mix of leavening gives the dough of cha siu bau the texture of a slightly dense, but fine soft bread.
Encased in the center of the bun (bau), there is tender, sweet, slow-roasted pork tenderloin called char siu. The char siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and cornstarch.
[edit] Hawaiian cuisine
In Hawaiian pidgin the item is called Manapua. The word does not mean "chewed-up" (mana) "pork" (puaʻa) in the Hawaiian language, as its spelling suggests. Rather, the current form is a shortening of meaʻono-puaʻa, meaning "pork cake" (meaʻono meaning "cake").[citation needed] In the U.S. mainland, the Chinese term is commonly used. The Chinese brought this dim sum item with them when they were brought over as plantation workers.
This food usually consists of a white bun with a dark pink-colored diced pork filling. The red pork filling is called char siu, and the dark pink color comes from marinating the pork with a very small amount of salt peter prior to slow roasting. The bun is occasionally baked, but is more frequently steamed when it is made. Manapua has come to mean any meat-filled or bean-paste-filled bun made with the same dough as described above including locally created versions with hot dogs, curry chicken, kalua pig, and even ube (purple yam), which is a popular vegetarian version of the manapua. In Hawaii, freshly prepared or prepackaged frozen manapua may be found in dedicated bakeries, restaurants, and chain convenience stores.
[edit] Recipe
- 1 portion of Basic Yeast Dough
- 2 Tablespoons oyster sauce
- 2 Tablespoons hoisin sauce
- 2 Tablespoons soy sauce
2* Tablespoons sesame oil
- 1/3 cup Chinese rice wine / sherry
- 6 Tablespoons sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 2 Tablespoons canola oil
- 1 lb barbecue pork (char siu), diced small ¼ inch cubes
- ½ cup dried onion flakes soaked in ¼ cup of water
- 2 Tablespoons sesame seeds, roasted
- 20 pieces of 2 x 2 wax paper
1 Prepare the dough: Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.
2 Preparing the filling: Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat the oil in a saucepan. Add all the sauce mixture into the pan. Stir. Add the diced pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding.
3 Folding the bao: Take a dough portion, work into a round ball about 1 inch in diameter. Flatten it into a 4-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center. Place 1 heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.
4 Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes.
5 Place steamer over the simmering water for 15 minutes, or until bun is well risen. Add water if necessary so that wok is not dried out.
[edit] Gallery
 Baked cha siu baau. The dough for this type is different from the steamed version. |
 The sou version (叉燒酥). |
[edit] See also
[edit] References
- ^ a b c Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0681025844. p24.
- ^ rec.food.recipes Luckytrim, Chinese Pork Buns (Cha Siu Bao) Recipe
- ^ Michelle Che, Chinese Pork Buns (Cha Siu Bao)
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