Chinese Street Food by Howie Southworth

Author:Howie Southworth
Language: eng
Format: epub
ISBN: 9781510728172
Publisher: Skyhorse Publishing
Published: 2018-07-01T16:00:00+00:00

ROLLS:

3 ½ cups all-purpose flour, plus more for dusting

1 Tbsp rapid rise yeast

2 tsp salt

1 tsp granulated sugar

1 cup warm water

4 tsp vegetable oil, divided

Preheat the oven to 325°F.

Place the cured beef on a roasting rack in a roasting pan. Pour enough water in the bottom of the roasting pan until it is at least ½-inch deep. Carefully transfer the pan, rack, and beef into the oven and roast for 2 hours.

While the meat is roasting, prepare the dough. In a large mixing bowl or the bowl of stand mixer, whisk together flour, yeast, salt, and sugar. Using clean hands or the dough hook of the stand mixer, incorporate water and 1 teaspoon oil until a smooth dough forms.

Dust the countertop or work surface with additional flour and transfer the dough onto the flour. Dust the top of the dough, knead, and form the dough into a ball. Transfer the dough to a large, clean, lightly oiled bowl, and cover with plastic wrap. Allow the dough to double in size, about one hour to 90 minutes.

Uncover the dough, dust the work surface with flour, transfer the dough atop the flour, and evenly hand-roll it onto a 2-inch-thick log. Cut the dough into 2-inch pieces. Form each dough piece into a ball. Roll one ball into a ¼-inch thick oval. Starting from a narrow end, roll up the dough as you would a poster. With the loose end down, roll into a flat ¾-inch thick rectangle. Set aside on a sheet pan and repeat with the remainder of the dough balls.

Dust the top of the dough segments with flour, cover with plastic wrap or a clean towel, and allow them to rest for 45 minutes.

When the beef is done roasting, remove from the oven and transfer to a rimmed plate and allow it to rest until the rolls are baked. Reserve the pan drippings. Increase the oven to 400°F.

Heat 1 teaspoon of oil in a skillet or griddle over medium-low heat for 4 minutes. Place some of the dough segments into the skillet, do not overcrowd the skillet, work in batches. Cook the dough on one side for 2–3 minutes, or until the bottom is beginning to brown. Flip the dough over and continue cooking for 2 minutes. Remove the partially cooked dough segments from the skillet and place on a sheet pan. Finish browning the remaining dough.

Transfer the sheet pan(s) to the oven and bake the dough until the buns are cooked through, about another 15-20 minutes. They should be puffed up and golden brown. Once the rolls are done, set aside while you carve the meat.

Open the rolls with a knife and fill with some roasted meat, peppers, and cilantro. Optionally, dress the inside of the roll with some of the pan drippings.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.