Cattle Dog Cookin’ – Char Siu Bao (BBQ Pork Buns)

hey guys welcome to the first episode ofcattle dog cooking today we’re makingchar siew bow with I wrote the Canadachar siew bow is also known as barbecuepork bunbut I like Ching I like saying char siewbow so we’re gonna refer to them as charsiew bowso this is the marinade for the pork weuse just like a part of the porkshoulder and the mayor nade we got abunch of stuff all of the recipes willbe in the description so you can see allthe ingredients for that on there andbasically just mix it up and then we’regonna throw it in the oven for around anhour and a 325 and then we’re gonnacheck on it and then see if it’s cookedall the way if it’s soft enoughand now we’re gonna start making thedough and this is a yeasted dough thatwe’re doing there’s a lot of recipesthat use different leaveners but I justprefer the flavor of the yeast to dobetter so we’re gonna do that so that’sjust water and yeast in the bowl andthen we’re putting in flour sugar and abunch of other stuff but it’ll all be inthe description thinking so we’re justgonna mix all of the ingredientstogether until we get one likecohesive dough ball it’s gonna be kindof scraggly but that’s okayVyra is definitely more interested inthe don’t care about that[Music]he’s wandering with the cameras[Music]and it’s also an enriched dough so we’regonna add some coconut oil um just togive it a softer texture overall herewe’re just kneading it some more andthis is after the first dries as you cansee itit rose quite a bit and now we’re readyto divide and shape the dip so here’s alittle time lapse so this is the firstshaping after the dividing just you youknow keep it in that a spherical shapeand here we are using a jar as a rollingthanks I don’t have an actual rollingpin but what we’re doing is we’rerolling out all the edges because whenwe wrap it up the we don’t want thecenter to be the same thickness as theedges otherwise it’ll rip open and itwill be a big mess and also when youfinish making the buns that the top partis gonna be thicker than the rest of itso you want to thin it out now so it’snot too thick so here’s the filling sothat’s the pork I chopped it up and thenreduced it down in the sauce too butthat’s itthrow it in and and you can see mybleeding skills are pretty prettyabysmal so I try I attempt to do it butthen eventually it’s a it’s not workingout so I just pinched the whole thingtogether is this part you know it’s it’smostly for looksas long as closed up it’s good to go I[Music]was not impressedhe was just a different shot of meshaping the dough it’s a little circle Iwas getting sleepybut again you can do any shape that youwant you know it’s not doesn’t have tobe perfect as long as it’s all enclosedyou’ll get a decent product out of it ora decent end result so here you can seeI’ve given up on the pleating altogetherand just fold it in half and then foldit again on the other sides that areopen it’s funny seeing the time lapse ofiris face during this whole thing okayso these are all shaped and so we’regonna let them rest again so that we canget some bliss from that east so this isafter its rested and now it’s ready tokick I don’t know what he’s doing thereso we did two different cooking methodswe did the traditional steaming westeamed it on a plate because I didn’treally have anything else and it’s do itone at a time because it’s the setup Ihad but you can see cut those over therea little square for missing so yeah wehave a little wire grate inside the potand we’re seeing one next time the lidon and that we’re also doing a grid oldtrusty bow you know cuz it’s a naughtyboyso here’s me whole cooking setup so youcan see we’re doing a griddled versionin the pan with some oil that’s the endresult but yeah you heat up some oil inthe pan and you’re gonna want to get apan that has like a well-fitting lid butwe’re just trying to get the the bottomto have as much contact with the pan andthen we’re gonna use the lid and so it’scooking on the bottom but also the thesteam that’s getting released or whenit’s cooking is helping it have thatlittle little oven spring but here it isthey came out really good yeah the dogsreally enjoyed it but uh me and the wifereally liked them definitely worthmaking although it does take kind of allday yeah that’s a nice shot of thisthemed one but definitely give it a shotit’s not too difficult they’re notperfect but I’m okay with that theytaste goodhere we go I’m resting his head on myfreaking boots back some upit’s the only time she comes for thevideo and that’s itthis was shot a while ago but there’s alot of snow so after you make all thosechar siew bounds you got to go work itoff go run it with the dogs in the parkbut thanks for watching guys definitelylet me know if there’s something thatyou want me to cook I’m definitely opento suggestions and it can be anythingum but yeah enjoy this footage and I’llsee you in the next one