Remember those amazing Chinese buns from the corner bakery? This recipe comes straight from my Mom’s old cookbook from her cooking school days in Hong Kong, and we’ve tweaked it just right for your home kitchen. Imagine biting into a soft, freshly baked bun filled with savory, spiced ground beef – it’s like a little piece of Hong Kong right in your kitchen. Whether you’re a baking newbie or a seasoned pro, this recipe is all about bringing a bit of that Chinese bakery magic into your own home.
What are Chinese Baked Buns?
Ever wandered into a Chinese bakery and felt like you’ve entered a world of fluffy, golden delights? That’s the magic of Chinese baked buns. These buns, known as “bao” or “baozi” in Chinese, are a staple in Chinese cuisine and come in a myriad of varieties.
So, what exactly makes these buns so special? It’s all about the dough – a sweet, yeasty creation that puffs up into cloud-like perfection when baked. The dough is usually made from simple ingredients like flour, sugar, yeast, and milk, but the real magic happens during the fermentation and baking process. This is where the dough transforms into a soft, pillowy bun with a slightly sweet taste and an oh-so-satisfying texture.
It’s not just about the dough. The heart of a Chinese baked bun lies in its filling. These buns are often stuffed with a variety of fillings, ranging from sweet red bean paste to savory mixtures like BBQ pork (Char Siu Bao), creamy custards, or, like in our recipe today, a hearty and flavorful ground beef mixture. Each bite is a beautiful harmony of soft dough and rich filling, making them irresistible to just about anyone.
Originating from Northern China, these buns have traveled far and wide, evolving with regional twists and filling variations. They’re a beloved breakfast item, a go-to snack, and even a comfort food for many.
Chinese Baked Buns Basic Dough Recipe
You will need:
- white granulated sugar
- active dry yeast
- powdered dry milk
- softened butter
- eggs
- bread flour
- egg wash
This dough is a simple dough, mix and knead until smooth. Let rise for 1 hour in a warm spot (or until doubled in size). While the dough rises, it’s a good time to make the filling. The ground beef filling recipe is below.
Ground Beef Filling
- 1 pound ground beef
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon sugar
- 2 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1 small onion (chopped)
- 4 tablespoons water
- 1 tablespoon cornstarch
Make your bun dough:
-
Add the water, sugar and yeast to the mixing bowl and let sit for 5 minutes, until the mixture is foamy. Turn on the mixer on low speed and add in the powdered dry milk, softened butter, eggs, and salt. Let mix for 2 minutes. Add in about half of the flour. Add the rest of the flour as needed to form a slightly sticky dough. Knead until smooth and elastic, about 6 minutes.
-
Transfer the dough to a large oiled bowl, turning to coat. Cover and let rise at room temperature for 1 hour, or until doubled in size.
-
Turn the dough out of the bowl to a lightly floured surface. Roll into a long log, and divide dough into 32 equal portions, about 1 ounce each. Form each piece into a tight round ball, tucking the edges under and pinching the seam closed. Place seam side down. Keep all pieces covered as you go.
-
Beginning with the first ball you made (use the balls in order), use a small rolling pin to roll out the balls to 4-5″ round (or oval, if making oval shaped). Place spoonful of desired filling on top, and pinch/pleat to close. Place bun on a parchment lined cookie sheet, and cover. Let rise for 20 minutes in a warm spot.
-
Heat oven to 375F. In a small bowl, whisk together the egg and water.
-
Brush each bun with the egg wash. Repeat so each bun has double layer. Optional: sprinkle sesame seeds on top. Bake 20 minutes, until buns are golden brown. Let cool on wire rack.
Make your ground beef filling:
-
In a large bowl, mix to combine the ground beef, soy sauce, sugar, cornstarch, black pepper, ground coriander, and salt. Marinate for 10 minutes, up to overnight in refrigerator.
-
Heat a wok or large skillet over medium-high heat. Add the ground beef and cook for 6-7 minutes, until browned. Tilt the pan to let the fat settle to one side. Spoon out the ground beef, leaving as much fat in the pan as possible. Discard the fat, leaving about 1 tablespoon to cook the onion.
-
Return pan to medium-high heat. When hot, add the onion and cook for 5 minutes, until softened. Return the cooked ground beef to the pan.
Forming Your Chinese Baked Buns
Once the dough has risen, and the filling is ready, it’s time to divide the dough and form the buns. The recipe will make 32 buns in total, so with a scale, measure out 1 ounce pieces of dough and form into tight, round balls, tucking the edges under. Keep all the dough covered to prevent drying out.
Once all the dough has been measured and formed into balls, start back with the first ball you formed. With a rolling pin, roll out the dough — you can make the buns either oval, or round.
When we made these buns, Mom wanted a version with sweet coconut filling, and another with savory ground beef filling. We differentiated the two by the SHAPE of the buns: the oval were the sweet coconut filling, and the round buns contained the ground beef mixture.
How to Get Shiny Tops
Whisk 2 eggs with 2 tablespoons of water for an egg wash. Brush onto the tops of the buns. I sprinkle sesame seeds on top as well.
Bake 375F for 20 minutes.
Want Sweet Buns Instead?
Check out this recipe for Chinese Sweet Coconut Buns.
See More of My Mom’s Recipes
Chinese Baked Buns with Ground Beef Filling
Ingredients
Chinese Sweet Bun Dough
- 2 cups warm water
- 1/2 cup white granulated sugar
- 1 tablespoon active dry yeast
- 1/2 cup powdered dry milk
- 1/2 cup softened butter
- 2 eggs
- 1/2 teaspoon salt
- 6 1/2 cups bread flour
- 2 eggs + 2 tablespoons water for the egg wash
- 3 tablespoons sesame seeds
Ground Beef Filling
- 1 pound ground beef
- 2 tbsp low-sodium soy sauce
- ½ tsp sugar
- 2 tsp cornstarch
- ½ tsp ground black pepper
- 1 tsp ground coriander
- ¾ tsp salt
- 1 small onion chopped
- 4 tbsp water
Instructions
Make your Bun Dough:
-
Add the water, sugar and yeast to the mixing bowl and let sit for 5 minutes, until the mixture is foamy. Turn on the mixer on low speed and add in the powdered dry milk, softened butter, eggs, and salt. Let mix for 2 minutes. Add in about half of the flour. Add the rest of the flour as needed to form a slightly sticky dough. Knead until smooth and elastic, about 6 minutes.
-
Transfer the dough to a large oiled bowl, turning to coat. Cover and let rise at room temperature for 1 hour, or until doubled in size.
Make the Ground Beef Filling
-
In a large bowl, mix to combine the ground beef, soy sauce, sugar, cornstarch, black pepper, ground coriander, and salt. Marinate for 10 minutes, up to overnight in refrigerator.
-
Heat a wok or large skillet over medium-high heat. Add the ground beef and cook for 6-7 minutes, until browned. Tilt the pan to let the fat settle to one side. Spoon out the ground beef, leaving as much fat in the pan as possible. Discard the fat, leaving about 1 tablespoon to cook the onion.
-
Return pan to medium-high heat. When hot, add the onion and cook for 5 minutes, until softened. Return the cooked ground beef to the pan.
Shape the Buns
-
Turn the dough out of the bowl to a lightly floured surface. Roll into a long log, and divide dough into 32 equal portions, about 1 ounce each. Form each piece into a tight round ball, tucking the edges under and pinching the seam closed. Place seam side down. Keep all pieces covered as you go.
-
Beginning with the first ball you made (use the balls in order), use a small rolling pin to roll out the balls to 4-5" round (or oval, if making oval shaped). Place spoonful of desired filling on top, and pinch/pleat to close. Place bun on a parchment lined cookie sheet, and cover. Let rise for 20 minutes in a warm spot.
Bake the Buns
-
Heat oven to 375F. In a small bowl, whisk together the egg and water.
-
Brush each bun with the egg wash. Repeat so each bun has double layer. Sprinkle sesame seeds on top. Bake 20 minutes, until buns are golden brown. Let cool on wire rack.
Nutrition
The post Chinese Baked Buns with Ground Beef Filling Recipe appeared first on Steamy Kitchen Recipes Giveaways.
from Steamy Kitchen Recipes Giveaways https://ift.tt/dJFscU6
via New Kitchen Special
No comments:
Post a Comment