Tomorrow nights dinner is the one i cooked it for, where i use the Chinese BBQ pork to do Pork Buns.
If i was to get my last meal wish it would be pork buns.
@jacksonbrown said:
The fluffy ones? How do you do the dough?
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Steamed Bun Dough (Dai Bao)
2 ½ cups plain flour
3 1/2 tsp baking powder
3 tbsp caster sugar
2 tbsp softened lard
about ½ cup luke warm water
1 tsp white vinegar
Sift flour and baking soda into a bowl, stir in sugar and rub in lard with fingertips till crumbly. Mix water and vinegar and kneading until soft dough.
Set aside covered for ½ hour.
Make buns and steam 20 mins.
fine ground sugar. Not as fine as icing sugar but finer than table sugar. Table sugar (cane) will work just as well. Margarine will work instead of lard too but the buns will be slightly yellow instead of snowy white.
Did a double batch and this first batch were nearly gone from the pickers walking past before the second batch were ready.
@jez , I've done these with both chicken marylands that are cooked as BBQ Pork and with chicken freeflow for a quick cheats version. Both were OK with the Marylands being better than the processed meat. I reckon you could even do it with chopped prawns.
I had some in Whenzhou that were done with soy paste and were savoury rather than sweet, they were not my favourite.
@punkin said:
fine ground sugar. Not as fine as icing sugar but finer than table sugar. Table sugar (cane) will work just as well. Margarine will work instead of lard too but the buns will be slightly yellow instead of snowy white.
@smaug - Here in 'murica, it is called 'superfine' sugar, it is fairly hard to find, but good for many things, especially the way it dissolves into butter or lard. Think of it as halfway between normal 'extra-fine' and confectioners or powdered sugar.
Vietnamese style tonight. Bone in Chicken thigh cutlets marinaded in a sweet and sour plum sauce and some sweet chilli cooked over the charcoal grill.
Quickles (quick pickles), home grown cucumbers and shallots, peppers, carrots, celery, pickled ginger, garlic slices done in C salt, rice wine vinegar and chilli flakes and boiled jasmine rice with a Vietnamese dipping sauce.
Comments
Need to have some Weißwurst to the Weißbier! :-bd
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Char Sui Pork Belly
Belly in;
Belly out;
Tomorrow nights dinner is the one i cooked it for, where i use the Chinese BBQ pork to do Pork Buns.
If i was to get my last meal wish it would be pork buns.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
The fluffy ones? How do you do the dough?
@punkin wow mate that looks great. God I wish the misses would eat pork :(
I just made chicken leek and spinach cannelloni
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What is castor sugar?
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fine ground sugar. Not as fine as icing sugar but finer than table sugar. Table sugar (cane) will work just as well. Margarine will work instead of lard too but the buns will be slightly yellow instead of snowy white.
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Ah I see. Like confectionery sugar.....
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No that's powdered right? It's really fine granules.
My Recipe Calls for Caster Sugar and I Don't Have That. What Should I Substitute?
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Ah....learn something new every day. Thought I had a handle on sugar and I see that there is more to know. Cheers sir.
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Did a double batch and this first batch were nearly gone from the pickers walking past before the second batch were ready.
@jez , I've done these with both chicken marylands that are cooked as BBQ Pork and with chicken freeflow for a quick cheats version. Both were OK with the Marylands being better than the processed meat. I reckon you could even do it with chopped prawns. I had some in Whenzhou that were done with soy paste and were savoury rather than sweet, they were not my favourite.
Full recipe here if you want to try it;
BBQ Pork Buns @ AD
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"Chicken Fried thick cut BACON" with white dipping gravy.... YUMMERS but its a heart stopper if you have it too often....
@punkin Thanks they look great I will give this a try soon. Lard ? Can I use dripping?
I'd use margarine rather than dripping i think. I'm on my third breakfast one right now.
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@smaug - Here in 'murica, it is called 'superfine' sugar, it is fairly hard to find, but good for many things, especially the way it dissolves into butter or lard. Think of it as halfway between normal 'extra-fine' and confectioners or powdered sugar.
Vietnamese style tonight. Bone in Chicken thigh cutlets marinaded in a sweet and sour plum sauce and some sweet chilli cooked over the charcoal grill.
Quickles (quick pickles), home grown cucumbers and shallots, peppers, carrots, celery, pickled ginger, garlic slices done in C salt, rice wine vinegar and chilli flakes and boiled jasmine rice with a Vietnamese dipping sauce.
Photos tomorrow if i remember.
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This has to be one of @Smaug's favorites.
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Butterflied whiting done in a salt and pepper coating with store bought curly fries.
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That's a surprise ;)
Just for @FloridaCracker , 90kg lump Gidgee Charcoal. Should see me out for a while.
Looks really good too, manufacturer says it burns much hotter and much longer than the imported stuff.
NoMoreBrickettesForThePunkinPunkin
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Tennessee Whiskey time!
Not much maple in Mudgee
Looks good Punkin. Lot less ash too.
I'm proud for ya.
Sorry Gidgee?? Is it wattle?
Acacia cambagei @ Wikipedia
Yes, wattle
PR Firewood - Packaged Bags of Chunky BBQ Charcoal from Charleville - Charcoal made from the Gidgee Wood Tree
WattleTheyThinkOfNextPunkin
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Brined 12 days, cold smoked 10 hours and finished off to 69C internal in the oven for an hour or so.
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WOW!
Turned out my best ham to date. Bourbon Girl told me last night i've missed my proffesion. :))
Don't think i'd swap my job with a butcher or a cook.
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