No Knead Pork Asado Buns (aka baked Siopao)

I have been wanting to make this since I learned how about no-knead dough but I kept forgeting to buy hoisin and oyster sauce ...that is, until today. I finally picked up both sauces when I went to the Korean market. The baked bun turned out really nice, if I should day so myself...hehehe.

This is a modern version of the old Filipino classic snack siopao which is actually Chinese in origin. Siopao has been a favorite of most Filipinos and are usually in bakeries. The are usually placed in this see-through steamer that looks like a small refrigerator only it is warn, not cold. Even this derivative of the siopao may have also been borrowed from the Chinese because it is so much like the sweet pork bun. Anyways, the filling is cooked first then cooled before they are wrapped in the dough. I have to tell you, this gem of a dough recipe is a lifesaver because it takes out the hard work from bread-making. I think I am going to expiriment next on pandesal and see how that fares using this no-knead method...we shall see...



Ingredients:

No-Knead dough (recipe here)

Egg wash:

1 egg yolk
1/2 tsp water

Beat egg yold and mix with water. Set aside

Honey wash:
1 Tbsp honey
1tsp water

Mix both ingredients and set aside
Pork Asado

2 lb pork, cut into small cubes about 1/2 inch in diameter
Oil for sauteeing
3 cloves garlic, minced
1 large onion, chopped
3 Tbsp soy sauce
4 Tbsp sugar
2 Tbsp oyster sauce
1 1/2 tsp hoisin sauce
1 Tbsp flour
1/4 cup water ( to dissolve flour)

1. In a small bowl, mix oyster sauce, soy sauce, sugar, and hoisin sauce. Mix well until sugar is dissolved then set aside.
2. Saute onions and garlic until translucent over medium heat.
3. Add pork and saute until brown.
4. Add the sauce mixture and about 1//2 cup water. Let it simmer until pork is tender and almost all of the liquid has evaporated.
5. Once pork is tender, add flour mixture. Make sure you add it by 1 Tbsp interval so as not to make the auce too thick.
6. Cook for a couple of minutes then remove from heat and let it cool



Assembly:

1. Take out the dough from the refrigerator while waiting for the asado to cook.
2. Place on a lightly floured work surface. Cut into two or three equal parts and wrap in plastic wrapp. Set aside for about 30 minutes.
3. When asado has cooled down, start working on your dough.
4. Divide dough into equal sizes, about a gold ball size each.
5. Flatten dough into about 6-8 inch circle.
6. Take about 1 Tbsp of filling and place it at the center of the dough.
7. To close, gather the edges to make a pouch with the filling inside. Pinch to seal then place on the baking dish seam side down.
NOTE: I coated the seam with a little bit of flour to prevent it from sticking in case my filling accidentally spills.
NOTE{ If your filled dough looks a little off round, cup it gently in your palm while it is on the floured working surface. Then gently move your hand in a circular motion. That should make the dough more even and circular.
8. Repeat the procedures until all your dough has been used.
9. Cover it loosely with plastic wrap then let it rest for an hour.

Baking








The piece of equipment pictured above is so handy. It makes cutting dough easier.


1. Preheat oven to 350 degres.
2. Before baking, brush the top of the dough with egg wash.
3. Bake for 20 minutes or until golden brown.
4. Carefully remove from the oven.
5. Loosen buns from the baking tray.
6. Brush with honey wash and let it cool on wire racks,

No-Knead Pizza Dough

Inspired by my success on making Jim Lahey's No-Knead Bread, I tried to search the net for other no-knead bread recipe which brought me to my neighbor Faye's blog. As I was looking around in her blog, she has several recipes which uses no-knead pizza dough. Naturally, it got my attention so I followed the link she posted which then led me to Steamy Kitchen's blog which has the recipe for the No-Knead Pizza Dough. I just had to try this recipe...even if it meant having to make another trip to the market...

This recipe is by Jeff Hertzberg and Zoe Francois and is included in their book, Artisan Bread in Five Minutes a Day, which is available on Amazon.com. Ahhh...I really have to get hold of that book one of these days. In the meantime, here is the recipe:

Makes 4 1lb loaves. This recipe is easily doubled or halved

2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour





1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.




2. Add flour and mix well using a large wooden spoon.



3. Cover (not airtight)then let it rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you’ll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use…keep the remaining covered loosely in the refrigerator.




MY NOTE: I was a little worried when I finished mixing the dough because it looked and felt really lumpy. I was also worried that it didn't have enough water in it but it was okay the following day.

No-Knead Bread

I came across this recipe when I was searching for the sardine pasta recipe. This one is also from the New York Times website. What intrigued me was the fact that it requires very minimal ingredients and practically no work involved in the process of making the bread. I used to love baking but quit due to work-related injuries and really hated having to give up on this hobby in the past. I could have used the dough hook attachment of my kitchenaid mixer or my bread maker but I was too lazy to do all the dishwashing plus it didn't taste the same. This recipe has revived my passion for baking...Awww, the possibilities...




This recipe is by Jim Lahey of Sullivan Street bakery. It was originally published in NY Times on November, 2006. Here's the recipe:

Ingredients:

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 teaspoons salt
wheat bran or cornmeal, if desired



NOTE: I originally intended on using Pam non-stick spray but changed my mind at the last minute and stick to the recipe instruction.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.







2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.




3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.




4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.






NOTE: I followed the step-by-step instruction which was easy enough. Didn't really run into any problem other than the minimal smoke produced by high heat and empty cast-iron pan. I used my trusty heavy cast iron pan with lid in baking the bread and it turned out perfect.

Don't worry if you put too much flour when you wrapped the dough in kitchen towel because it will add to the rustic look when it is baked.