2 teaspoon Yeast water dry yeast + 0.5 cup 1 tsp of warm water
Directions : Chinese Hamburger Recipe
STEP 1.Trim and cut 1. 3 lb of pork shoulder into big chunks.
STEP 2.To get rid of bad smells and impurities, blanch the pork by putting them in a pot with cold water. Cover and bring to a boil. Then take the meat out of the boiling water and discard the water. Keep the meat aside.
STEP 4.1 in a pot add 1 tsp oil and 2 tsp sugar. Stir on low heat till the sugar caramelises.
STEP 5.2 when the sugar caramelises, take the pot off the heat and allow it to cool.
STEP 6.3 then add warm water into the cooled pot and stir to dissolve the caramel.
STEP 7.4 put the pot back on the stove and when the caramel liquid is simmering, add 1.3 lb blanched pieces of pork to the pot.
STEP 8.5 add 1 stick cinnamon,1 tsp fennel, ½ tsp cloves ,1 tsp black peppercorn, 1 tsp sichuan peppercorn, 2 tsp ‘gan cao’ (liquorice root), 3 star anise, 3 pieces dry or fresh orange peel , 3 cloves of garlic, a few slices ginger, 2 tbsp chinese cooking wine, 2 tsp dark soy sauce, 3 scallion stalks white part.
STEP 9.6 add water to cover the pieces of meat. Cover the pot and bring it to a boil. Add 1 tsp salt and mix together.
STEP 10.7 cover the pot, turn the heat to low and simmer the pot for 2 to 3 hours.
STEP 11.8 for the bun, in a stand mixer bowl add 2 cups +2 tbsp all purpose flour, ¼ tsp heated baking soda.
STEP 12.9 mix 2 tsp dry yeast with ½ cup +1 tsp of warm water and mix.
STEP 13.10 turn on the stand mixer to low speed and using the paddle attachment start mixing the flour. Slowly add the yeast water to the flour and mix for 1 to 2 minutes.
STEP 14.11 change the mixer to the hook attachment and mix the flour on low speed for 5 to 8 minutes till all the flour comes together to form a firm dough.
STEP 15.12 take the dough out of the mixer bowl and knead it on a flat clean surface till it is smooth.
STEP 16.13 cover with a bowl and let the dough proof for 20 minutes at room temperature.
STEP 17.14 then roll the dough into a long log or rope form and cut into 6 equal portions.
STEP 18.15 take one portion of the dough and roll it into a thin log. Then roll it flat using a rolling pin.
STEP 19.16 starting at one end of the flat strip roll it up like a ribbon to form a roll. Make the roll stand and tuck the tip under the roll.
STEP 20.17 flatten the roll into a disc using the palm of the hand.then roll it into a thick round piece of 11 to 12 cm in diameter.
STEP 21.18 place the rolled out breads in a dry frying pan and toast in low heat. Leave space between the breads. Cover and cook for 4 to 5 minutes. The breads will expand slightly. When the bottom gets yellow golden spots, flip the breads over. Do not cover the pan again.
STEP 22.19 when both sides are golden and yellow, take them out of the pan. The breads should be crusty on the outside. Keep aside.
STEP 23.20 after 2 to 3 hours , the pork should be fall-apart tender. Take the pieces of meat out of the pot and transfer them to a cutting board.
STEP 24.21 start chopping the pieces of meat and and keep adding a little of the cooking brine from the pot. Keep adding brine till the meat is finely chopped and no more brine can be absorbed. This ensures a juicy filling.
STEP 25.22 cut open the flat bread till half way. Then with the tip of the knife cut a pocket inside the other half. Fill the bread full with the meat filling and spoon some brine in as well.
STEP 26.23 alternatively, add chopped scallion and chopped coriander to the chopped meat before filling the bread.
STEP 27.24 lastly add chilli sauce or any sauce of choice on the filling.
STEP 28.25 chinese hamburger is ready.
Nutrition value
1885
calories per serving
122 g Fat111 g Protein112 g Carbs69 g FiberOther
Current Totals
122 g Fat
111 g Protein
112 g Carbs
69 g Fiber
MacroNutrients
Carbs
112 g
Protein
111 g
Fiber
69 g
Fats
Fat
122 g
Vitamins & Minerals
Calcium
1391 mg
Iron
20 mg
Vitamin A
97 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
27 mg
Vitamin B6
3 mg
Vitamin B9
56 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
242 mg
Manganese
28 mg
Phosphorus
1081 mg
Selenium
85 mcg
Zinc
15 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
