@dansfoodforthought: Baked Char Siu Bao featuring @Lee Kum Kee 🌶️ Char Siu Sauce 🔥 Recipe below to try them for yourself! AD @DiscoverHongKong #discoverhongkong #hellohongkong #flavouristhekey Tangzhong: 40g bread flour 255ml milk Dough: 55g unsalted butter, softened 1 egg 50g sugar 4g salt 350g bread flour 8g instant yeast Tangzhong paste (from above) Char Siu Pork Marinade: 1 jar Lee Kum Kee Char Siu Sauce 500g pork shoulder 1 tbsp dark soy sauce 2 tbsp honey 1 tbsp sugar 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce 1 tbsp Lee Kum Kee Premium Soy Sauce Pinch of baking soda Filling Base: 15g potato starch 50ml water 1 tbsp honey 1 tbsp light soy sauce 1 tsp Lee Kum Kee Pure Sesame Oil 1 tbsp Lee Kum Kee Hoisin Sauce ⅛ tsp white pepper ¼ tsp Chinese five-spice powder ¼ tsp Lee Kum Kee Dark Soy Sauce 150ml water ½ medium onion, finely diced 1 tbsp ginger, minced 2 tbsp neutral oil Method: Prepare Tangzhong: Whisk together the bread flour and milk in a saucepan. Cook over medium heat, stirring constantly, until thickened. Cool to room temperature. Prepare Dough: Combine bread flour, sugar, salt, and yeast in a large bowl. Add the cooled Tangzhong, egg, and softened butter. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-1.5 hours, or until doubled in size. Prepare Char Siu Pork: Marinate the pork shoulder with Char Siu Sauce, dark soy sauce, honey, sugar, oyster sauce, premium soy sauce, and a pinch of baking soda. Let marinate for at least 2 hours (overnight is best). Preheat oven to 200°C (400°F). Roast the pork for 25-30 minutes, turning halfway, until caramelised. Cool and chop into small pieces. Prepare Filling: Mix potato starch and water to create a slurry. Heat oil in a pan and sauté the diced onion and minced ginger until soft. Add honey, light soy sauce, sesame oil, hoisin sauce, white pepper, Chinese five-spice, dark soy sauce, and water. Stir in the slurry and cook until the sauce thickens. Mix in the chopped char siu pork and remove from heat. Let the filling cool. Assemble and Bake: Punch down the risen dough and divide into 8 portions. Roll each portion into a ball, flatten, and place 1-2 tbsp of filling in the center. Pinch the edges to seal and place seam-side down on a parchment-lined tray. Let rise for 30-45 minutes. Preheat oven to 180°C (350°F). Brush with egg wash. Bake for 18-20 minutes until golden brown. ----------------------- Discover Hong Kong is partnering with Lee Kum Kee to launch the 'Win a Flight to Hong Kong' campaign. To enter, just purchase any Lee Kum Kee product from the 14th of October until the 24th of November, then scan the QR code on your product tag or visit the promotions page at https://www.leekumkeepromotions.com.au/ and complete your submission using your receipt to go into the draw. For AU 18+ only. Ends 24/11/24 11:59pm AEDT. Keep receipt(s). Max 1 entry/transaction. Max 1 prize/person (excl. SA). T&Cs apply. Good luck! @discoverhongkong #discoverhongkong #hellohongkong #flavouristhekey ad

Dan Roberts

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Region: SG

Thursday 17 October 2024 09:20:57 GMT