Honey Char Siu Chicken Bao Buns, featuring honey in the glaze, marinade and dough.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the National Honey Board.
Char Siu Glaze
INGREDIENTS
- 1 cup Hoisin sauce
- 1 cup Soy sauce
- 1 tbsp. Chinese wine Shaoxing – or dry sherry
- 3 tbsp. Honey
- 1 tsp. Garlic, minced
- ¼ tsp. Chinese five spice powder
- ¼ cup Beet powder
METHOD
- Add to a pan on medium heat and whisk until combined and glaze starts to form.
Bao
INGREDIENTS
-
1/3 cup Warm water
-
1/2 cup Warm milk
-
1 tbsp. Active dry yeast
-
2 tbsp. Honey
-
2 tbsp. Oil
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2 1/2 cups All purpose flour
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1/2 tsp. Baking powder
-
1/4 tsp. Salt
METHOD
- Combine warm water, milk, active yeast, honey, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates.
- Pour the wet ingredients into the dry ingredient mixture. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl. Form into a ball, top with a touch of oil or cooking spray and cover with a towel and let rest for 2hrs.
- Roll out the dough until it is 1/4 inch thick and cut into rounds. Remove excess dough and spray with cooking spray. Fold into half shapes and steam for 6 minutes in a bamboo steamer.
