Back in May I learned how to make steamed barbecue chicken buns. A new cooking technique for me and ever since I made those buns I have been wanting to make more! This time I skipped the mixer and made the dough mostly by hand with a little help from my food processor. I also decided to try this recipe from the Food Network’s site and knew from the look of it that I would have to add a sauce for me to really enjoy it so the idea to make this a black bean bun dish was mine.
People are afraid of yeast but should not be. Perhaps it is because you may actually kill something by accident? Regardless, what you need to remember is to proof the yeast you need water that is warmer than your skin but not hot. Like I guess parents do when they make a baby bottle. See? No big deal. You proof the yeast in the warm water with the sugar for ten minutes and then add melted butter. The recipe calls for lard but hey, in my family butter is better.
Yes, that is me actually kneading by hand! Last time I let the mixer knead the dough I could not get the bowl off the stand plus I really wanted to knead again. It is such a lovely feeling. I did bring the dough components together in a food processor but once it basically came together I took it out and pushed and pulled the dough for ten minutes until it because a lovely consistency and all smooth and shiny.
I made a filling of finely diced chicken that had been marinated in a store-bought black bean sauce and fried up on the stove with some mushrooms, garlic and ginger, topped with green onion. The filling must be done ahead of time so it is cool but ready to go.
After rolling the dough into a log you slice it into 2″ slice and roll it out into a circle, put in the filling and then lightly bring together. Then flip it over and put it in your steamer and cover to rise.
I don’t know if this is how you are supposed to steam the buns but it still worked. Remember, the filling is completely cooked, all you are doing is cooking the dough. I steamed them for 12 minutes.
Yes, they still look raw but I assure you they are not. My husband was a little wary at first but after eating one fell in love. I shared with our friends on the weekend and they also give the recipe a thumbs up and they have never had black bean sauce before! Next time I will use even more black bean sauce, the flavour was there but I wanted it to be stronger.
Once again I loved that I could make these buns without turning the oven on! In the fall though I will finish baking them in the oven with an egg wash to make them more golden but for the summer, these were perfect to make on a hot summer’s day.
I’m thinking about making this (or maybe the barbecue chicken ones) for dinner tonight. I was planning on cooking on the grill but now the weather is calling for storms around dinner time!
This sounds perfect. I will have to cook them in the oven,though, since I don’t have a steamer. Think they’ll turn out okay? I hope so because I really want to try making them.
These sound delicious! They look as good as any steamed buns I’ve ever seen on a dim sum cart!
Yum, delicious. Great tutorial. I wonder if you could do them with a fruit filling, apples/cinnamon or strawberries etc. Cook and serve warm with ice cream or whipped cream.
Would it work?