Chinese Hamburger Buns

This is my version of the popular Chinese Hamburger Buns in northwest China. These buns are slightly chewy and crusty on the outside but still soft inside. I liked to fill the buns with braised pork belly and sometimes a simple fried egg with some cucumber and sweet bean sauce.

Chinese Hamburger Buns

Ingredients

370 grams All-Purpose Flour
2 Tbsp Sugar
1 Cup Warm Water
1 ½ tsp Active Yeast
1 ½ tsp Baking Powder
1 Tbsp Lard or Vegetable Oil

Method

Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour and baking powder into a large bowl and mix well. Pour in the yeast mixture and add the lard or vegetable oil. Knead the dough for about 10 to 13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Place the dough on a floured board. Divide it into 2 portions; gently roll each piece into logs. Cut each log into 6 pieces. Continue with the other portion of dough. Gather the dough into round ball. Let the dough rest for about 10 minutes. Flatten each piece of dough with your palm, and then use a rolling pin to roll it out into 4-inch circle. Or flatten each piece of dough with your palm, and roll into a thin rectangular shape. Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up again from one end like a snail, tuck the end and flatten the dough with your palm and then use a rolling pin to roll it out into 4-inch circle. Place the dough on a parchment paper and let rest for 20 to 30 minutes.

Heat a skillet or griddle over low heat. Place the buns in skillet or griddle and cook about 3 minutes, until golden brown on bottom. Then flip over and cook the other side for another 3 minutes. Transfer to a baking pan and serve warm or at room temperature.

Makes 12 Hamburger Buns

Comments

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...

Seasaltwithfood

Search This Blog