Barbecue Baconloaf Buns Recipes

BAKED BBQ PORK BUNS (CHAR SIU BAO)

Steps:

• Pour the milk into a small bowl and warm it to approximately 100 to 110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature.
• Add the yeast and a pinch of the sugar to the warm milk. Let the yeast activate for 5 to 10 minutes, until the mixture is bubbling and frothy.
• Add the remaining dough ingredients into your stand mixer bowl. Pour the activated yeast and milk over everything. Stir a few times with a spatula to make a rough dough. Knead with the hook attachment on setting 6 for 15 to 17 minutes, until the dough is smooth and stretchable. Test the dough by pulling a piece of it using both hands. It should stretch into a very thin and translucent sheet. (This dough can be kneaded by hand, but it is a wet dough, so having a dough scraper for the process will be very helpful. Knead it for 20 to 30 minutes in this case.)
• While kneading the dough, grease the inside of a large bowl with a thin layer of butter or oil.
• Pull the dough into a tight ball using your hands and place it into the greased bowl. Flip the dough ball a couple of times so that it is fully coated in the butter. Cover with plastic wrap. Let it proof until the size has doubled, about 1 hour in the winter, or 30 to 45 minutes in summer. (*Footnote 1)
• While the dough is resting, combine all the filling ingredients in a small pot except for the diced char siu. Mix until the cornstarch is dissolved fully.
• Bring the mixture to a boil and cook until thickened, so you can draw a line on the bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed.
• Once the dough has doubled, punch it down using your hand and form it into a tight ball. Cut the ball into 12 even pieces (approximately 62 g per piece). Cover the pieces you aren't working on with plastic wrap to prevent them from drying out.
• One piece at a time, pull and pinch the edges of the dough to the top until the dough is round. Flip the piece so that the pinched part of the dough is on the work surface. Place your palm and fingers over the ball forming a domed cage, move the dough in small circular motions while applying light pressure to seal it.
• Once all the pieces are formed, you can begin filling them. One at a time, use your palm to flatten the ball, then gently spread the edges until the dough has a 4 to 5" (10 to 13 cm) diameter. You should keep the center a bit thicker than the edges so the buns will be shaped evenly once wrapped.
• Place a tablespoon of filling in the center. Gather the edges over the filling and pinch them together to seal it on top. Flip over the bun and roll it in the same circular motion as before to seal, but be gentle so the filling doesn't tear through the dough. (If a piece of pork starts to poke out or looks like it's about to you can pinch the dough over the trouble area and smooth it out with your finger.)
• Place the buns on a parchment-lined baking tray, at least 1" (2.5 cm) apart, and cover them with plastic wrap. Let the buns rise until they grow 1.5 to 2x in size, about 30 to 45 minutes in winter, or 15 to 20 minutes in summer.
• Preheat the oven to 350°F (176°C). (*Footnote 2)
• Gently brush a thin layer of milk onto the top of each bun. Sprinkle with some sesame seeds to garnish, if using.
• Bake for 12 to 15 minutes, or until the buns are golden brown.
• Let the buns rest until slightly cooled. Serve warm or at room temperature.
• Once the buns have fully cooled, you can place them in a large ziplock bag. It's OK to leave the buns at room temperature for a day. Store them in the fridge for up to 3 days or in the freezer for up to 3 months.
• To reheat the refrigerated buns, heat them in a microwave or a 350°F (176°C) oven until warmed throughout. For frozen buns, reheat them in a 350°F (176°C) oven without thawing until warmed throughout, 10 minutes or so.

STEAMED BBQ PORK BUNS (CHAR SIU BAO)

Steps:

• In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
• While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
• After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
• Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
• Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.

BACON, CHEESE AND CHIVE BUNS

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
• To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
• For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.

MACSAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.
• Grease the bottom of a 9-by-14-inch glass baking dish with cooking spray and place one of the Mac and Cheese sheets on the bottom. Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta. Place the remaining Mac and Cheese sheet on top of that. Cover the top in mozzarella.
• Bake on a lower rack until bubbly and golden brown, about 20 minutes. Let cool for at least 20 minutes.
• Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until VERY al dente. Drain.
• Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni. Serve immediately, or follow the instructions below to prep in sheets for MacSagna.
• To prep in sheets for MacSagna: Evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight. Cut the macaroni and cheese sheet into 2 equal-size rectangles.

BUN GIORNO!

Steps:

• Make the dough: Combine the yeast, sugar and 1 cup warm water (100 degrees F to 105 degrees F) in a food processor and pulse once. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Combine the flour and salt in a medium bowl, then add to the food processor and pulse until the dough comes together. Transfer to a lightly floured surface and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours.
• Make the rolls: Stretch the dough into an 8-by-12-inch rectangle on a lightly floured surface. Spread the marinara sauce on the dough all the way to the edge; top with the pepperoni and 1 3/4 cups mozzarella. Starting from a long side, tightly roll up the dough, slightly stretching as you go, to form a 14-inch-long log.
• Coat the bottom and sides of a 9-inch square baking dish (preferably glass or light metal) with cooking spray, then line the bottom and sides with parchment paper, leaving a 1-inch overhang. Cut the log crosswise into 9 rounds. Arrange cut-side up in the prepared pan in 3 rows of 3, slightly touching. Cover with foil and set aside, 20 to 30 minutes.
• Preheat the oven to 375 degrees F. Bake the rolls, covered, until the cheese begins to melt and the rolls are puffy, about 20 minutes. Uncover and continue baking until golden brown, about 20 more minutes. Sprinkle with the remaining 1/4 cup mozzarella and the parmesan; continue baking until the cheese melts, about 7 more minutes. Let cool slightly in the pan. Top with basil.

POLLO CON MOLE DE JEFE

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
• Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour.
• As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
• Cook's Notes:
• - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
• - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.

BARBECUE PORK BUNS

Steps:

• Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
• Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
• Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.