Tuesday, 18 January 2011

ASADO BUNS


Most of my student life was spent in a Catholic all girls school. The nuns, along with the able staff cooked and baked all the food served in the canteen. The food that I like most was the asado bun, next to the siopao. They were practically the same except the buns were baked and the pao were steamed.
I clearly remembered how small they were, even when held by my little hands.

Asado buns are of Chinese origin. They are the Filipino version of the char siu buns served in Chinese bakeries and dimsum restaurants. Asado is the name of the filling which is a type of pork stew. 


The buns may be filled with anything, sweet or savoury. I also made some 
custard buns from the same bread dough which proved to be more popular with the kids. 



Yield: about 20 buns


Ingredients for the buns:

1 1/4 c. milk
1/3 c. sugar
1/4 c. melted butter
2 tsps. active dry yeast
1 egg
1 tsp. salt
3 1/2 - 4 c. plain flour
1 egg yolk for glazing

Method:

Heat the milk until lukewarm. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Leave for 15 minutes. 


Stir in the egg and salt to the yeast mixture. Gradually add the flour while mixing until a medium soft dough is obtained. You may not need to add the full amount of flour. Knead until smooth and elastic. Place in a greased bowl, cover and leave to rise in a warm place until double in bulk (about 1 1/2 hours). 

Prepare the filling.


Punch down the dough and make approximately 50 gm. balls. Flatten each piece and fill with a heaping tablespoonful of filling. Gather the edges and seal well. Put on a cupcake case, sealed side down. Arrange on  a baking tray and cover loosely. Leave to rise until again double in bulk. 


Glaze the tops with egg yolk and bake in a preheated 350° F / 180° C oven for 15 to 20 minutes until puffed up and browned. 


For the Char Siu Filling:

3 c. of diced char siu pork (recipe here)
1 1/4 c. water
2 1/2 tbsps. sherry
5 tbsps. brown sugar
1 1/2 tbsp. oyster sauce
1 1/2 tsps. sesame oil
1 1/2 tbsps. corn flour plus 2 tbsps. water

Put the diced char siu and the water in a pan and bring to a boil. Add the sherry, sugar and oyster sauce. Simmer for five minutes. Mix the corn flour with the water and add to the pan while stirring to thicken the sauce. Add the sesame oil. Simmer for 2 minutes. 

Transfer to a bowl, leave to cool at room temperature, then refrigerate to cool and set. Use to fill the buns.

Note: You can also use asado filling by following this asado recipe. Just chop the cooked pork, add some sauce and thicken with corn flour slurry.

For the custard recipe, see here.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like
Custard Buns
Pan de Bacon
Siopao (Char Siu Pao)
Pan de Coco
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

10 comments:

  1. these look and sound amazing! i like how they are similar to char siu buns... i think i like them even more because of the fact that they can be filled with sweet custard, yum!

    ReplyDelete
  2. That looks great. I tried something similar but yours looks so much better.

    ReplyDelete
  3. These looks absolutely delicious! :)

    ReplyDelete
  4. May I know if you filled the buns before or after baking the buns and how did you do it?

    ReplyDelete
    Replies
    1. The dough was filled before baking. Refer to the instructions for details.

      Delete
  5. Thanks for an excellent recipe!
    Do you have any suggestions for warming up refrigerated left overs? Microwaving them kind of makes the dough rubbery, and warming in the oven made the dough very crusty and hard.

    ReplyDelete
    Replies
    1. Microwave on medium power just until warm.

      Delete
  6. Hi, I've tried your recipe and it turned out not bad for a first timer. But I wasn't sure about the dough because I realized afterwards that I bought quick-rise yeast instead of active dry yeast. I didn't know that there were different kinds of yeast. Do I still use the same amount as per your recipe for quick-rise yeast? Thanks!

    ReplyDelete
    Replies
    1. Hi Tritz. Yes, you'll need the same amount of yeast. The only difference is your dough will rise faster, which is good.

      Delete

Did you like this post? I'd love to hear your thoughts...