Carbon Black Steamed Buns filled with Crimson Red BBQ Pulled Pork
Technique: Dough (Yeast)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Stand mixer
- Steamer basket
- Sifter
- Dutch oven
- Rolling pin
- Pastry brush
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Stove
- Oven
- Pot
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Kitchen towel
- Bench scraper
- Plate
- Refrigerator
Ingredients
- 250g Onion (Chopped)
- Salt (To Taste)
- 12g Ginger (Freshly Grated)
- 250g Fresh Tomato Sauce
- 20ml Worcestershire Sauce
- 36ml Honey
- 30ml Molasses
- 28ml Apple Cider Vinegar
- 10ml Rum or Bourbon (Optional)
- 20g deZaan Crimson Red Cocoa Powder
- 10g Smoked Paprika
- 1 Garlic Clove (Roughly Chopped)
- 2g Habanero Chilli (Powdered or Fresh)
- 10ml Olive Oil (To Taste - additional ingredient)
- 20ml Water (To Taste - additional ingredient)
- 500g Plain Flour
- 30g Sugar
- 25g deZaan Carbon Black Cocoa Powder
- 2g Salt
- 60ml Milk
- 210ml Water (50ml Warmed)
- 4g Yeast (Dried)
- 15ml Sunflower Oil
- 15ml Rice Vinegar
- 4g Baking Powder
- 1kg Pork Shoulder (Boneless)
- 150ml Water
- 100ml Apple Cider Vinegar or Rice Vinegar
- 25g Brown Sugar
- 4g Salt
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