I think this recipe comes from the Jamie's Kitchen cookbook, but I can't remember - I took a photo of the recipe and ingredients which I keep on my phone so that when I fancy making it I can just pop into the nearest supermarket.
http://www.amazon.co.uk/Jamies-Kitchen-Jamie-Oliver/dp/071814564X/ref=sr_1_1?ie=UTF8&qid=1347720020&sr=8-1
I love Char Sui Pork buns so I thought I'd give these a go - I use Lee Kum Kee Hoisin Sauce, which I get from waitrose and whatever the amount it specifies it's about half a jar that you use each time so it's nice and easy. I also decided that the buns themselves are not sweet enough so I tend to add about 50g caster sugar to the dough, which also helps the yeast to rise.
The recipe makes about 24 buns and 2 or 3 is massively filling, unfortunately they are also hugely more-ish so 2 or 3 isn't enough. We've tried freezing them, but it doesn't seem worth it since as long as we know they are there we will take them out after a couple of days and cook them. Generally we won't steam them 'til we're ready to eat them and they are fine sat in the fridge for a few days, however they tend to taste a bit more fluffy if you leave them out to warm to room temperature before you steam them.
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