How To make Chinese: Barbecued Pork Bun (Cha Siu Bow)
1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches
- square
FILLING:
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)
Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok.
How To make Chinese: Barbecued Pork Bun (Cha Siu Bow)'s Videos
Easy Chinese BBQ Pork Steamed Buns (Bao)
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy!
Recipe:
Bamboo Steamers for Bao (these are super useful):
FOLLOW ME:
Instagram:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Steamed BBQ Pork Buns (Char Siu Bao) - Food Wishes
Learn how to make Steamed Barbecue Pork Buns (Char Siu Bao)! I was going to call this amazingly delicious steamed, stuffed meat bun the hamburger of China, but I’ve never actually been there, and I may be overestimating its popularity. Nevertheless, this is a fun technique to learn, and will work with any and all fillings. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious Steamed Barbecue Pork Buns recipe!
You can also find my content on Allrecipes:
Char Siu Bao (Chinese BBQ Pork Buns, 叉烧包)
A tried-and-tested recipe for Char Siu Bao (叉烧包), a Chinese dim sum stuffed bun that’s famous for its fluffy, cotton-like wrapper and saucy Char Siu filling. This video shows you how to make it from scratch.
???? Char Siu Bao Recipe:
???? Homemade Char Siu Pork Recipe:
.
???? Music: Rain by
Baked Char Siu Bao - How to make Chinese BBQ pork bun with amazing flavor
This baked Char Siu Bao (叉烧餐包) is different from the steamed Chinese pork bun.
Traditionally Char Siu Bao is a steamed meat bun mainly served in Dim Sum restaurants during breakfast. The baked version comes to popularity due to the hybrid of dinner rolls and the steamed pork buns.
There is no authentic recipe for these buns, and I have decided to formulate it based on my Japanese milk bread and steamed pork bun recipe with some tweaking.
===============================
Recipe
(Please download the recipe and read the full details at )
Ingredients A (TangZhong)
15g bread flour
65g water
Ingredients B (Bread dough)
250g bread flour
55ml water
10g milk powder
35g castor sugar
3g active dry yeast
2g salt
50g egg
40g butter
Ingredients C (Filling)
1 tbsp vegetable oil
40g onion
300g pork
2 tbsp light soy sauce
1.5 tbsp dark soy sauce
3 tbsp oyster sauce
150 ml water
1.5 tbsp sugar
1/4 tsp five-spice powder
1 tbsp cornstarch
Method:
Ingredients A (TangZhong)
15g bread flour
65g water
Ingredients B (Bread dough)
250g bread flour
55ml water
10g milk powder
35g castor sugar
3g active dry yeast
2g salt
50g egg
40g butter
Ingredients C (Filling)
1 tbsp vegetable oil
40g onion
300g pork
2 tbsp light soy sauce
1.5 tbsp dark soy sauce
3 tbsp oyster sauce
1.5 tbsp sugar
1/4 tsp five-spice powder
1 tbsp cornstarch
150 ml water
Method:
For the dough:
- Yeast mixture: Add a teaspoon of sugar to 55ml water and sprinkle the yeast into it. Gently stir the mixture to dissolve.
- TangZhong: Mix the bread flour with cold water in a small saucepan. Gently heat while stirring until the flour starts to thicken until you can draw lines on it.
- Pour the bread flour, milk powder, yeast mixture, sugar, salt, egg, and Tangzhong into a mixing bowl. Combine the ingredients with a spatula. Gently stir until they clump together.
- Kneading the dough for five minutes, roll out the dough thinly, and place the softened butter at the center. Fold and knead until the dough has incorporated all the butter.
- Transfer the dough to a container and wait until it doubles its size.
For the filling:
- Heat some oil in the pan over medium heat. Saute some diced onion until aromatic.
- Stir-fry the pork fat in the pan over low heat until the oil starts to render.
- Return the onion to the pan.
- Add the lean meat and stir fry until it is fully cooked.
- Mix all the remaining ingredients in C and cook until it becomes a thick gravy.
Wrap and bake:
- After the dough has doubled its size, punch out all the air inside the dough, then knead it for a minute.
- Divide the dough into ten equal portions. Roll each portion into a round ball, then flatten it with your palm.
- Roll out one portion of the dough to a circle about 8 to 10 cm.
- Place 30g of the filling and place it right at the center. Wrap the filling inside the dough.
- Place the buns on the baking tray lined with oiled baking paper, seam side down.
- Let it proof until the size expands to 1.5x of the original size.
- Apply a thin layer of egg wash on each bun.
- Preheat the oven to 190°C/375°F, upper and lower heat. Bake the buns on the middle rack for twenty minutes or until golden brown.
- Apply some melted butter on each bun. Serve.
#BakedCharSiuBao #BakedPorkBun #叉烧餐包
===============================
Website:
Char Siu Bao | Steam Pork Buns | Dim Sum ( 叉烧包 )
Learn how to make my Homemade Char siu Bao, in the video i'll show you how to make the Dough, filling and my mom will show you how to wrap the Cha siu bao buns, Steam and its ready to eat
Char siu Bao Recipe
Dough (00:17 - 16:10)
500 gram cake flour
300-350 ml warm water
10g instant yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
2 tablespoon milk powder
2 teaspoon baking powder
Char siu filling ( 16:10 - 30:13)
Pork chops with Pork belly pan fried then cut into small square cubes
2 finely chopped onions
char siu sauce used
sprinkle some salt, white and black pepper
a bit of warm water
6 teaspoon of sugar
3 teaspoon of hoisin sauce
3 teaspoon of char siu sauce
a drizzle of soy sauce and dark soy sauce
add chopped spring onion
mix 1 teaspoon of cornstarch with water and mix into char siu to thicken the sauce
so that the sauce won't leak when bao bun is steamed
Homemade Steamed BBQ Roast Pork Bun/Char Siu Bao
Ingredients:
Bao Dough:
(10 nos,43g each Bao)
250g Low gluten wheat flour
7g Baking powder
40g Castor sugar
7g Dried active yeast
A pinch Ammonia bicarbonate
1 drop Lye water
125ml Water
17g Solidified Vegetable oil
Filling:
200g Char Siu
2 cloves Garlic
50g White onion
25g Spring onion
150ml Water
2tbsp Hoi Sin sauce
1tbsp Crushed Yellow Bean sauce
1/2tbsp Light soy sauce
Few drops sesame oil
2.5tbsp Brown sugar
1.5tbsp Potato starch slurry
Song credit to Audio Beat Official