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/ck/ - Food & Cooking

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16946767 No.16946767 [Reply] [Original]

I had a craving for BBQ pork buns (baked) but there's no good place around me that makes them, so I'm making my own.

>> No.16946775
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16946775

>>16946767
The Chinashop has some good BBQ pork so I don't need to make my own luckily. Mincing it down to make the filling.

The dough is alreading proofing in the over, been about 45 mins now, 45 more to go

>> No.16946814
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16946814

>>16946775
For the filling:
Half an onion diced
Sugar
Light soy
Dark soy
Sesame oil
Oyster sauce
Hoisin sauce
Chicken stock
All purpose flour

>> No.16946818
File: 3.71 MB, 420x236, thisisgonnabegood.gif [View same] [iqdb] [saucenao] [google]
16946818

Fuck yeah pork buns.

>> No.16946859
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16946859

>>16946818
It'll be a while, lots of waiting around when there's baking, but hopefully the end product is worth it

Sauteeing the onions in a bit of oil, then going to add everything except the chicken stock and flour

>> No.16946897
File: 1.53 MB, 1076x1921, Screenshot_20211106-150002_Gallery.jpg [View same] [iqdb] [saucenao] [google]
16946897

>>16946859
Yummy

>> No.16946936

Got a recipe for the dough ?

>> No.16946942

>>16946767
You can just buy those in literally any decent grocery store

>> No.16946949

>>16946767
What are pork buns? I've never seen or heard of them before.

>> No.16946958
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16946958

>>16946936
I'm following this recipe:

https://thewoksoflife.com/chinese-bbq-pork-buns-cha-siu-bao/

Only deviation is I add hoisin sauce. I've actually made this recipe once before but I didn't use the right type of flours. I'm hoping this time the it'll turn out better following the dough recipe properly. I can already tell the dough is much different than the last time I made it.

Here it is after proofing for 90 mins.

>> No.16946991
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16946991

>>16946942
There are none near me, none worth buying at least. Most places skimp on the filling

>> No.16947056
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16947056

Now I have to wait another hour

Cya then

>> No.16947263

>>16947056
Bumbp

>> No.16947267

>>16947056
Good luck anon

>> No.16947320

>>16947056
BUN TIME

>> No.16947528
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16947528

>>16947320
I left them for 1.5 hrs since I got distracted, anyway they look basically the same as far as I can tell. Preheating the oven now

>> No.16947578

>>16947528
Theyre in the oven, stay posted, 25 mins

>> No.16947583

>>16946818
based post in a based thread

>> No.16947684
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16947684

Nearly there... Smells gud

>> No.16947690
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16947690

I should have used bigger pans

>> No.16947704

>>16947690
Would still eat the human centipede bun on bottom.

>> No.16947735
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16947735

There's quite a bit of dough on the bottom, but it's fluffy and sweet, not dense. The filling is amazing, overall success imo, thanks for following

>> No.16947750

>>16947735
>>16947690
Looks good

>> No.16947774

>>16947735
Nice job OP, you have some chilli oil to dip? Shaping these things is by far the hardest part in my opinion, you need that dumpling folding practice to not end up with the thick bottom.

>> No.16947796

>>16947750
thanks
>>16947774
i prefer to just eat them plain. The dough balling at the bottom is difficult, because when I was filling them, I had all this dough that need to be pulled together and closed. I think next time I'll trim some of the dough or something as I'm closing them

>> No.16947798

>>16947690
You fucked up. These look and taste nothing like cha siu bao, lmao. Whitey attempt.

>> No.16947833

>>16947798
They look nothing like cha siu bao and yet despite that taste exactly like them.

>> No.16947840

>>16947833
Yeah, no. I can tell that the dough tastes VERY far off from the crumb. You fucked up, anon. That looks like chicago style pizza crust, and the fried surface will further change the flavor.

>> No.16947845

>>16947840
I didn't make it but I can tell you it in fact does taste exactly like a traditional cha siu bao. I believe it in my heart of hearts.

>> No.16947849
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16947849

>>16947796
Same thing always happens to me. You either need to roll the edges super thin, or become a fucking wizard and do this.

>> No.16947855
File: 166 KB, 800x600, Char-Siu-Bao.jpg [View same] [iqdb] [saucenao] [google]
16947855

>>16947845
Then you haven't had it before. The dough should be slightly sticky and sweet on the inside, while the exterior should be ever so slightly dry with zero browning. The crumb should be consistent and anything but crumbly.

>> No.16947860

>>16947840
the only difference I'd say between buns i've had from chinese bakeries and mine would be the texture of the bread. The taste itself is basically identical.

The bread from the bakeries is "wetter"/chewier if that makes sense, probably because they use a traditional tangzhong milkbread method. Either way these are just as good in a pinch

>> No.16947870

>>16947855
those are steamed, completely different than baked pork buns
>>16947849
yeah that shit is wizardry, my dumplings look like shit too so that explains why my buns look wonky. As long as it tastes good I don't really care too much though

>> No.16947874

>>16947855
>anon finds out baked and even fried bao are a thing

>> No.16947881

>>16947855
this post is pottery

>> No.16947899

>>16947735
clean fingernails

>> No.16947946

>>16947899
are you telling me to clean them, or making an observation?

>> No.16947947

>>16947870
>>16947874
Baked pork buns are the variation. Steaming is the real way. It's like baked vs. fried chips; the end product is vastly different. Plus, OP's has way too deep of a caramelized crust to have been baked properly. Also, the dough looks completely fucking wrong. This is a sad attempt at wrapping low tier cha siu that probably lacks most of the crucial fermented ingredients, wrapped up in low tier pizza dough. Shit thread; must be American or European (not Canadian, or at least not from the good parts of Canada)

>> No.16947955

>>16947946
i was saying they are clean, good job

>> No.16947958

>>16947955
good job on having clean and neat fingernails i mean

>> No.16947968

BROODJE BAKPAO!?

>> No.16947995

>>16947947

i'm actually in Ontario (not toronto), here's the recipe I followed:

https://thewoksoflife.com/chinese-bbq-pork-buns-cha-siu-bao/

I don't really understand your "steaming is the real way" argument. I personally have always preferred the taste and texture of baked versus steamed pork buns, it's what I ate growing up.

>>16947958
thanks

>> No.16948006

>>16947995
>not toronto
Ok, then shut up, lmao. Nice reddit spacing, btw!

>> No.16948025

>>16948006
no I don't think I will

>> No.16948032

>>16948025
Doesn't matter if you do or don't. You got told to, and now you feel bad about what you did.

>> No.16948038

>>16948032
I no longer respect OP

>> No.16948041

>>16948032
>>16948025
The sexual dynamism between you two is electrifying. Will you record it when you fuck to show to the rest of us?

>> No.16948056

>>16948041
i would but i'm not attracted to asians and I have a feeling the guy who likes steamed buns is asian

>> No.16948058

>>16948056
Poor tiger king.

>> No.16948062
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16948062

>>16948041
>>16948038
>>16946767
LMAO, OP literally made single mom home cooked pork pizza balls

>> No.16948066

>>16948062
Why are you privy to this knowledge?

>> No.16948069

>>16948056
You have wrong feelings and intuition, which led you to make this absolute disgrace of a dish. I'm white as fuck, but I grew up in Chinaville, BC. Your dishes are a disgrace; where's the fermented tofu and shit?

>> No.16948075

>>16948066
I googled pork pizza ball because that's what OP made, and this came up

>> No.16948085

>>16948075
So you thought something looked like something so you googled that something and that something looked like the other something that looked like what the other one looked like. That's brilliant.

>> No.16948101

>>16948069
>I'm white as fuck
Saw that one coming.

>> No.16948113

>>16948069
I've not heard of this fermented shit. What's the process and do I need a special kind of shit or would any old bowl brownie do the trick?

>> No.16948115

>>16948101
You literally saw nothing coming, faggot. You can't even parse instructions correctly; what makes you think you can tell the future? I bet you expected people would applaud your efforts in this thread. You were wrong, but now that I've posted this, we might see a couple contrarians.

>> No.16948127

>>16947690
Looks just like how my mom made them growing up.

>> No.16948132

>>16948115
you aren't even replying to the OP, I'm the OP, but yea youre really worked up over some pork buns for a white boy

>> No.16948145

>>16948115
For the record, I figured it out here >>16947855 :)

>> No.16948147

>>16948132
You get an E for effort, juk sing

>> No.16948151

>>16948145
Oh, because I'm well spoken. Gotcha. A little racist against asians on your part!

>> No.16948193

>>16948151
>denies nothing
I'm allowed to be racist Liam, stop gatekeeping other peoples' food.

>> No.16948218

>>16948193
>>16948151
What the absolute fuck. This was a comfy pork buns thread. Why are you like this?

>> No.16948244

>>16948218
>comfy
Not really
>pork buns
Pork pizza rolls
>thread
More of a topic tbf

>> No.16948254

>>16948218
Nothing better to do, sorry OP.

>> No.16948272

OP Here i'm checking out of the thread, hope someone enjoyed it or at least laughed at the autism

>> No.16948276

>>16948272
It was all in good fun for me, too. Please, though, make them better next time. At the very least, change up the dough even if you bake them, and go buy some fermented red tofu from your local asian supermarket. It literally won't taste like cha siu without it.

>> No.16948306

>>16948276
How would you make the dough?

>> No.16948308

>>16947855
Holy cringe

>> No.16948347

>>16948276
>fermented red tofu
fermented red tofu is used to marinade and make the char siu, not as an ingredient in the bun filling...

>> No.16948355

>>16948347
Yes, that's correct. Where are you going with this, exactly? Did I say to add it to the fucking filling?

>> No.16948371
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16948371

>>16948355
do you think the BBQ pork from the chinese grocer isn't made with fermented red tofu? Did you even see the pictures in this thread of the char siu?

>> No.16948377

>>16948371
Damn, I'm retarded. I saw his shitty sauce and figured he tried to make cha siu himself.

>> No.16948380

>>16948377
not him but bro... give it a rest

>> No.16948381

>>16948377
>I'm retarded.
Saw that one coming.

>> No.16948409

>>16948381
So epic! Like a sir/boss/BAWS!

>> No.16948412

>>16948377
So you've been harassing the OP while 1) not being aware of baked char siu buns and 2) not even reading any of the posts or images? Evaluate yourself

>> No.16948421

>>16948412
>not being aware of baked char siu buns
Oh I'm aware of them, but 1. they're the derivative, worse form and are not "real" cha siu bao, and 2. he made the dough completely wrong, as well as baking them wrong. I missed one single part of his post and have been talking this entire thread; you've already misread two of mine in two replies to me. That's pathetic.

>> No.16948642

>>16947774
He very clearly did not make baozi, as you can clearly see by the picture. You fucking donkey.