Name: Hong Kong style char siu/ buns. 香港式叉燒/ 飽
Yield: PT0M
Ingredients: See video for ingredients

Dinner: Hong Kong style char siu/ buns. 香港式叉燒/ 飽

Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below 2 人食材料 1000 克= 35.30 oz 豬柳去肥醃料: 1. 1 茶匙五香粉 2. 3 湯匙蜜糖 3. 5 湯匙rum酒 4. 3 湯匙海鮮醬 5. 5 湯匙生抽 6. 2 湯匙茄糕 7. 1 湯匙茄汁做; 先把五香粉擦在豬柳拌勻以上其它醃料加入醃豬柳,醃4 小時或過夜在雪櫃做: 焗爐先熱210° C = 410°F, 10 分鍾焗盆放鍚紙,焗架,倒入1 杯水400 ml= 13.53 fl oz, 肉放在架上,放爐中間層,焗13 至15 分,15 後取出,兩邊擦醃料,反身又焗15 分,取出擦蜜糖,爐轉180° C,= 356° F, 入爐焗5 分鍾, 取出反身又擦蜜糖,再入焗爐5 分鍾後,,取出灘凍. 做叉燒汁: 1. 半杯水, 250 ml= 8.45 fl oz 2. 1 湯匙半生抽 3. 3 湯匙蠔油 4. 2 湯匙蜜糖 5. 1 湯匙茄汁和茄糕 6. 1 湯匙半海鮮醬 7. 少許五香粉 8. 少許薑蓉,隨你以上混合煮沸,加入1茶匙半豆粉和些水倣獻,少許rum 酒隨你煮沸,熄火攤凍. 切巳燒好叉燒做餡做飽皮: 材料 1. 500 克=17.6 oz 先濾麵粉 2. 3 茶匙乾發子 3. 2 茶匙糖 4. 300 ml =10.14 fl oz 暖水 5. 5 湯匙菜油做: 焗爐開50° C= 122° F, 熱10 分後,熄火放入麵粉在大盆內, 中間要空,放入糖,發子放上面,加入5 湯匙暖水,放入己暖焗爐15 分鍾. 加幾匙叉燒飽汁,和巳切叉燒拌勻. 15 分後取出麵糰,加入菜油和暖水拌勻,槎成歌麵糰,再放入、焗爐30 分後,取出,洒麵粉在檯面,加入巳濾1 茶匙發粉,槎光滑,再揉成長條形,分開成小麵糰,用濕布蓋面20 分鍾,用手壓戍園薄塊,再用木捍輾平. 放麵塊在手,中問放一份餡,另外手用兩指合揘,如此反覆,做完飽形,加一張油紙在飽底,5 或6 個放在蒸籠內. 蓋面, 等鬆馳 15 分. 水沸後大火蒸 13 - 15 分完成 Ingredients: char siu. 1000 grams = 35.30 oz of pork tenderloin remove all of the fat. marinade: 1. 1 tsp 5 spice powder 2. 5 soup spoons light soy sauce 3. 5 soup spoons Rum 4. 3 soup spoons honey 5. 2 soup spoons tomato paste, and ketchup 6. 3 soup spoons hoisin sauce Method: 5 spice powder spread all over the pork, use hands to mix it , then add above marinade together in a bowl. marinade it 4 hours or over night in the fridge. 4 hours later, heat the oven on 210° C = 410° F, for 10 minutes. put tin foil on roast pan, and set up a roast rack, add 400 ml= 13.53 fl oz water into the bottom of the roasting pan, place the pork in the oven on middle stage, for 13 or 15 minutes, after 15 minutes remove and spread with the marinade mixture on both sides, return to the oven for 15 minutes, spread the honey, put back in oven, turn down the heat to 180° C = 356° F for 5 minutes, and take out again, spread the honey, put back to oven for another 5 minutes . char siu sauce: 1. 250 ml = 8.45 fl oz water 2. 1 1/2 soup spoons light soy sauce 3. 3 soup spoons oyster sauce 4. 2 soup spoons honey 5. 1 soup spoon tomato paste and ketchup 6. 1 1/2 soup spoons hoisin sauce 7. pinch of 5 spice powder 8. ginger chopped fine, put 1 to 8 in a pot and boil, thicken with 1 1/2 tsp corn flour with some water, add some Rum as you like, leave to chill, cut the char siu to pieces for buns: Ingredients: 1. 500 grams =17.6 oz sieved flour 2. 3 tsp dry yeast 3. 2 tsp sugar 4. 300 ml =10.14 fl oz warm water 5. 5 soup spoons salad oil Method: turn on oven 50° C = 122° F for 10 minutes, then turn off. 1. put sieved flour into bowl, put in dry yeast and sugar in the middle, add 5 soup spoons warm water, put in oven for 15 minutes, Meantime char siu sauce add in cutted char siu for filling 2. stir in sieved flour in the dough, add in the rest of warm water, and 5 soup spoons salad oil, mix into a smooth dough, put back to oven for 30 minutes. Method: sprinkle flour on the table, add 1 tsp sieved baking powder in dough, knead into a soft dough and roll into a long cylinder, divide into portions, put a wet towel on top, cover for 20 minutes, roll the dough thin, put filling in, put on wax paper, put 5 or 6 in a steamer, cover with lid, let the dough rest for 15 mins. Steam on boiling hot water for 13 -15 minutes.

This recipe includes fertility superfoods such as:

Honey