I stumbled across one of my InstaFam post and found out about this Chinese Hamburger. It is quite mindblowing for me. I mean a Chinese version of a hamburger (it looks like a Sloppy Joe to me tho)? I began doing some research down the rabbit hole. I am amazed by it's history and origins which I will tell more about it on my next post.
The dough for the buns uses very simple and basic ingredients; flour, water and yeast. As for the shaping, it is quite straight-forward and you will get the hang of it after doing a couple. You can visit my Instagram profile page and view the shaping process in my highlights. Without much delay, let's get started with the recipe.
(Make 6 buns)
Lukewarm Water, 1/2 Cup
Active Instant Yeast, 1 TSP
Unbleached All Purpose Flour, 263g
Sea Salt, 1/2 TSP
Sesame Oil, For Greasing
Cast Iron Skillet / Pan With Lid
In a bowl, add water and yeast.
*The water has to be lukewarm If it is too warm, it will kill the yeast.*
Stir to dissolve the yeast.
Set aside for 10 mins.
In another large bowl, add flour and salt.
Stir to combine well.
Create a well in the middle.
By now the yeast should become foamy.
Gradually, pour the yeast mixture into the well while still mixing with your other hand or spatula.
Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 3 to 4 mins.
Transfer the dough onto a working surface and continue kneading for another 5 to 6 mins.
The dough should be smooth and tacky, but not sticky. It should pass the "window-pane" test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Form the dough into a ball.
Lightly grease the dough ball with sesame oil and transfer back into the bowl.
Cover with cling film and set aside for 1 to 2 hrs or until doubled in size.
After it has doubled in size, divide into 6 equal dough balls with a weighing scale.
While working on each dough ball, cover the rest with a damp lint free kitchen towel to prevent drying out.
Roll the dough ball into a log, rocking back and forth while pulling the dough to the sides.
Using a rolling pin, roll the log into a large oblong shape with a thickness of 1/8 inch.
Fold into half lengthwise.
Starting from the edge closer to you, roll the dough, like a cinnamon roll, tucking tightly as you roll.
Set the dough up right where you see all the beautiful twirls.
Using your palm, press and flatten the dough.
Roll the dough further to form a disc with a thickness of slightly more than 1/4 inch.
In a skillet over low heat, lightly grease with sesame oil.
Once the skillet is heated up, add in the dough.
Cover and pan fry until brownish charred on both sides.
Remove from heat and set aside on a wire cooling rack until cool enuff to handle.
Repeat the process for the remaining dough balls.
When it is cool enuff to handle, slice it half lengthwise, but not all the way thru' and place in the fillings.
*You can view my Instagram highlights for better visual on how to shape the dough.*