Recipe

Baked Barley Recipe

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Ingredients

3 1/2 c All-purpose flour, + more for dusting & kneading
1 tb Cornstarch mixed with 1 tbsp water
1 c Finely sliced onion
1 ts Sesame oil
2 tb Sugar
3 c Cantonese barbecue pork, in 1/2-inch dice
1 tb Dark soy sauce
Stephen Ceideburg
2 Egg yolks
3/4 c Water
1 c Warm milk
1 tb Oyster sauce
Chinese Baked Sweet Bread Dough
1 tb Hoisin sauce
1 ts Sugar
1 tb Peanut or corn oil
1 tb Grated ginger
2 tb Water
1 Egg
3/4 c Vegetable oil
1 pk Active dry yeast
3 tb Sugar

Directions

Step #1 Reheat in a 350 degree F.
Step #2 oven for 5 mins, or microwave at high about 1 min.
Step #3 Prepare bread dough.
Step #4 Cut out twenty 3-inch squares of parchment paper.
Step #5 Mix together ginger, hoisin, oyster sauce, dark soy, sugar and water in a bowl.
Step #6 Heat a wok over medium-high heat.
Step #7 Add oil.
Step #8 When hot, add onion; stir-fry until soft.
Step #9 Don't brown.
Step #10 Add pork & stir-fry 30 seconds.
Step #11 Pour in sauce mixture, bring to a boil.
Step #12 Stir cornstarch/water into a smooth mixture.
Step #13 Add to pork; cook, stirring until thick, about 15 seconds.
Step #14 Add sesame oil.
Step #15 Remove to bowl; put in the fridge until thoroughly chilled.
Step #16 Cut dough in half.
Step #17 Form each half into a 12-inch long log; cut into 10 pieces.
Step #18 Roll each piece into a 4-inch circle.
Step #19 Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
Step #20 If right-handed, place a dough circle in palm of your left hand.
Step #21 Put a big tbsp of pork mixture in the ; middle; put left thumb over the pork.
Step #22 With your right hand, bring up edge & make a pleat in it.
Step #23 Rotate circle a little & make a second pleat.
Step #24 As you make each pleat, carefully pull it up & around as if to enclose your thumb.
Step #25 Continue rotating, pleating & pinching, then carefully twist into a spiral.
Step #26 Pinch to seal.
Step #27 Place bun pleated side down on a parchment square.
Step #28 Repeat with remaining dough & filling.
Step #29 Put buns 1 1/2 inches apart on a baking sheet.
Step #30 Let rise until doubled in size, 30 mins to 1 hr.
Step #31 preheat your trusty oven to 350 degrees F.
Step #32 Beat egg yolks with water & sugar; brush over buns.
Step #33 Bake 20 mins.
Step #34 Makes 20 buns.
Step #35 CHINESE BAKED SWEET BREAD DOUGH Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes).
Step #36 Most Chinese breads are steamed, which is why they look pale & uncooked to the Western eye.
Step #37 Put the yeast & 1 tbsp of the sugar in a small bowl.
Step #38 Add 1/4 c of the warm milk.
Step #39 let this stand 5 mins, then stir this to dissolve.
Step #40 If should foam & bubble.
Step #41 If it does not, discard & use a fresh package of yeast.
Step #42 stir in the the egg, oil & remaining milk.
Step #43 Put the flour & remaining sugar in the work bowl of a food processor/blender fitted with the metal blade.
Step #44 Process 2 seconds.
Step #45 With the machine running, pour the warm milk mixture down the feed tube in a steady stream.
Step #46 Process until it forms a rough ball.
Step #47 If ball is sticky and wet, add a little more flour.
Step #48 Process a few seconds longer, or until dough pulls away from the sides of the bowl.
Step #49 Remove dough to a lightly floured board.
Step #50 Knead dough, dusting with flour to keep it from sticking, until smooth & elastic, about 2 mins.
Step #51 place this in a large oiled bowl, cover with plastic wrap & let rise in a warm spot until doubled, about 1 hr.
Step #52 Punch down dough & place on a lightly floured surface.
Step #53 It is now ready to form into rolls, buns or loaves.
Step #54 Makes enough for 20 barbecued pork buns.
Step #55 Joyce Jue, San Francisco Chronicle, 1/8/92 Posted by Stephen Ceideburg.
Enjoy the BAKED BARLEY recipe