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Baked Barbecued Pork Buns

 
Baked Barbecued Pork Buns
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
 
One serving costs about $8.59 One serving costs about $8.59 One serving costs about $8.59

$8.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:19%

Spoonacular Score: 19%

 

Baked Barbecued Pork Buns might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 1 servings with 4869 calories, 181g of protein, and 182g of fat each. For $8.59 per serving, this recipe covers 77% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. This recipe from Foodista requires oyster sauce, vegetable oil, milk heated, and asian sesame oil. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Try Baked Barbecued Pork Buns, Slow-Cooked Barbecued Pork on Buns, and Oven-Baked Barbecued Pork Tenderloin for similar recipes.

Sparkling Wine and Sparkling rosé are my top picks for Steamed Bun. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try NV Sacchetto "Zecchino" DOC Brut Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.

NV Sacchetto "Zecchino" DOC Brut Wine

herbaceous , melon , stone fruit

» Get this wine on Amazon.com

Ingredients

Servings:
1 pkg
1 pkg dry active yeast
dry active yeast
2 tsps
2 tsps baking powder
baking powder
1 Tbsp
1 Tbsp corn oil
corn oil
2 tsps
2 tsps cornstarch
cornstarch
1
1 egg
egg
1
1 egg
egg
3.75 cups
3.75 cups flour plus extra
flour plus extra
1 tsp
1 tsp fresh ginger
fresh ginger
2
2 green onions
green onions
1 Tbsp
1 Tbsp hoisin sauce
hoisin sauce
1 cup
1 cup milk heated
milk heated
2 tsps
2 tsps oyster sauce
oyster sauce
1 pound
1 pound diced cantonese barbecued pork
diced cantonese barbecued pork
16
16 sqr parchment paper
sqr parchment paper
0.5 tsps
0.5 tsps salt
salt
1 tsp
1 tsp asian sesame oil
asian sesame oil
1 Tbsp
1 Tbsp dark soy sauce
dark soy sauce
0.5 tsps
0.5 tsps sugar
sugar
1 tsp
1 tsp sugar
sugar
3 Tbsps
3 Tbsps sugar
sugar
3 Tbsps
3 Tbsps vegetable oil
vegetable oil
0.25 cup
0.25 cup warm water
warm water
0.5 cup
0.5 cup water
water
1 Tbsp
1 Tbsp water
water
1 small
1 small yellow diced onion
yellow diced onion
1 pkg dry active yeast
1 pkg
dry active yeast
2 tsps baking powder
2 tsps
baking powder
1 Tbsp corn oil
1 Tbsp
corn oil
2 tsps cornstarch
2 tsps
cornstarch
1 egg
1
egg
1 egg
1
egg
3.75 cups flour plus extra
3.75 cups
flour plus extra
1 tsp fresh ginger
1 tsp
fresh ginger
2 green onions
2
green onions
1 Tbsp hoisin sauce
1 Tbsp
hoisin sauce
1 cup milk heated
1 cup
milk heated
2 tsps oyster sauce
2 tsps
oyster sauce
1 pound diced cantonese barbecued pork
1 pound
diced cantonese barbecued pork
16 sqr parchment paper
16
sqr parchment paper
0.5 tsps salt
0.5 tsps
salt
1 tsp asian sesame oil
1 tsp
asian sesame oil
1 Tbsp dark soy sauce
1 Tbsp
dark soy sauce
0.5 tsps sugar
0.5 tsps
sugar
1 tsp sugar
1 tsp
sugar
3 Tbsps sugar
3 Tbsps
sugar
3 Tbsps vegetable oil
3 Tbsps
vegetable oil
0.25 cup warm water
0.25 cup
warm water
0.5 cup water
0.5 cup
water
1 Tbsp water
1 Tbsp
water
1 small yellow diced onion
1 small
yellow diced onion

Equipment

baking paper
baking paper
food processor
food processor
kitchen towels
kitchen towels
baking sheet
baking sheet
plastic wrap
plastic wrap
rolling pin
rolling pin
oven
oven
bowl
bowl
wok
wok
baking paper
baking paper
food processor
food processor
kitchen towels
kitchen towels
baking sheet
baking sheet
plastic wrap
plastic wrap
rolling pin
rolling pin
oven
oven
bowl
bowl
wok
wok


Instructions

  1. To make the filling, in a small bowl, stir together the 3 sauces, water, cornstarch and sugar until smooth; set aside.
  2. Preheat a wok over medium heat and add the oil. When it is hot, add both onions and the ginger and stir-fry until the onions are softened but not browned, about 1 minute.
  3. Increase the heat to high, add the pork and toss to mix. Stir the sauce quickly and add to the pork. Bring to a boil and stir until thickened, about 30 seconds. Stir in the sesame oil. Transfer to a bowl, cover and refrigerate until well chilled.
  4. To make the bread dough, in a bowl, stir together the yeast, 1 tablespoon of the sugar and the warm water. Let stand until the yeast bubbles, about 3 minutes. Stir in the warm milk, oil and egg; set aside.
  5. In a food processor fitted with the metal blade, combine the flour, salt and the remaining 2 tablespoons sugar. With the motor running, slowly pour in the yeast-milk mixture. Process until the dough forms a rough ball and begins to pull away from the sides of the work bowl, about 15 seconds. If it is sticky, sprinkle in a little flour and process for 30 seconds longer.
  6. Turn out the dough onto a lightly floured work surface and knead until smooth and spongy but resilient, 3 to 5 minutes. Form into a ball, place in a bowl and cover with plastic wrap. Let rise until doubled in size, about 2 hours at warm room temperature (or overnight in the refrigerator).
  7. Turn the dough out onto the work surface. Sprinkle with the baking powder and knead until incorporated, about 3 minutes. Cut the dough in half and roll each half into a rope 8 inches long. Cut each rope into 8 pieces. Cover unused pieces with a damp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ball into a round 5 inches in diameter.
  8. To fill each bun, place 2 tablespoons filling in the center of a round. Pull the edges so that they come together and then pinch them together securely to enclose the filling. Shape into a smooth domed bun and place, pinched-side down, on a parchment square. Set on a baking sheet. Make the remaining buns in the same way and place 2 inches apart on the sheet. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
  9. Preheat an oven to 350 degrees. To make the glaze, in a bowl, stir together all the ingredients.
  10. Just before baking, brush the buns with the glaze. Bake until golden brown, about 25 minutes. Serve hot or at room temperature.
  11. This recipe yields 16 buns.
  12. Comments: In China, jingling bells or the slapping of bamboo sticks signals the arrival of street vendors, who deliver to the door a melange of breakfast foods. One popular choice is buns stuffed with honey-glazed pork nuggets.
  13. Yield: 16 buns

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.58
Ingredient
1 package dry active yeast
2 teaspoons baking powder
1 tablespoon corn oil
2 teaspoons cornstarch
1 egg
1 egg
3.75 cups flour plus extra
1 teaspoon fresh ginger
2 green onions
1 tablespoon hoisin sauce
1 cup milk heated
2 teaspoons oyster sauce
1 pound diced cantonese barbecued pork
16 sqr parchment paper
1 teaspoon asian sesame oil
1 tablespoon dark soy sauce
3 tablespoons sugar
3 tablespoons vegetable oil
1 small yellow diced onion
Price
$0.27
$0.06
$0.11
$0.02
$0.24
$0.24
$0.63
$0.01
$0.16
$0.21
$0.33
$0.11
$3.53
$2.08
$0.10
$0.12
$0.05
$0.16
$0.15
$8.58

Nutritional Information

Quickview
4869 Calories
180g Protein
181g Total Fat
614g Carbs
82% Health Score
Limit These
Calories
4869k
243%

Fat
181g
279%

  Saturated Fat
53g
337%

Carbohydrates
614g
205%

  Sugar
63g
71%

Cholesterol
711mg
237%

Sodium
5843mg
254%

Get Enough Of These
Protein
180g
361%

Vitamin B1
9mg
639%

Selenium
390µg
558%

Folate
1384µg
346%

Vitamin B3
68mg
341%

Vitamin B2
5mg
334%

Manganese
5mg
276%

Phosphorus
2249mg
225%

Iron
39mg
221%

Vitamin B6
2mg
129%

Zinc
18mg
123%

Vitamin K
128µg
122%

Calcium
1151mg
115%

Fiber
22g
90%

Vitamin B12
5µg
90%

Vitamin B5
8mg
86%

Potassium
2850mg
81%

Magnesium
322mg
81%

Copper
1mg
79%

Vitamin E
7mg
47%

Vitamin D
4µg
30%

Vitamin A
1186IU
24%

Vitamin C
13mg
16%

covered percent of daily need

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