Char Siu Bao: Fluffy, Dim Sum Barbecue Pork Bao Recipe (叉烧包)
The ever popular Char Siu Bao! This Dim Sum classic's definitely a bit involved - in order to get it's characteristic fluffy texture, a sourdough starter's made and mixed with various leavening agents.
The barbecue pork filling, meanwhile, is mixed with a sauce called Char Siu Bao sauce, which is a mother dough of sorts in a lot of Cantonese Dim Sum.
Baker's schedule for the starter and mother dough is here, plus some instructions on how to reactivate it:
Full written is over here on /r/cooking:
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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.
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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
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Website:
BBQ Pork Bun (aka. Char Siu Bao) Recipe (义燒飽) with Papa Fung
A must get at dim sum, this steamed soft and fluffy bao is filled with sweet, tender bbq pork. It even has a signature look to it, where there are visible cracks on the top of the bun, making it different from the rest.
Timestamps:
0:00 Intro
00:18 Part 1: Sourdough Starter
1:53 Part 2: Filling
3:58 Part 3: Bao
6:04 Part 4: Assembly
6:51 Finale
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CHAR SIU BAO [义燒飽] RECIPE
This recipe makes 30 baos [製成三十隻]
INGREDIENTS [食材]
Sourdough Starter: [麵種]
100g Pastry Flour (Day 1) [低筋麵粉(第一步)]
3g Yeast [依士]
70ml Water (Day 1) [水(第一步)]
100g Pastry Flour (Day 2) [低筋麵粉(第二步)]
50ml Water (Day 2) [水(第二步)]
300g Pastry Flour (Day 3) [低筋麵粉(第三步)]
150ml Water (Day 3) [水(第三步)]
Bao: [飽]
600g Sourdough Starter [麵種]
220g Pastry Flour [低筋麵粉]
220g Sugar [糖]
20g Pork Fat [豬油]
16g Baking Powder [發粉]
4g Ammonia Powder [臭粉]
1 Drop Lye Water [梘水]
Filling: [饀]
1lb BBQ Pork (Char Siu) [义燒]
2 Cloves Garlic [蒜頭]
2 Stalks Green Onion [青蔥]
400ml Water [水]
3tbsp Sugar [糖]
2tbsp Oyster Sauce [蠔油]
1tbsp Soy Sauce [生抽]
1tbsp Dark Soy Sauce [老抽]
Some Oil [油]
Some Sesame Oil [麻油]
Cornstarch Slurry: 5tsp Cornstarch + 150ml Water [英粟粉和水埋獻用]
DIRECTIONS [製作]
Sourdough Starter: [麵種]
1. Mix together yeast, 100g pastry flour and 70ml water until combined, place it into plastic container with a lid and seal it shut. Set aside in a warm area for 12 hours. [將麵粉倒入膠盒內加入依士和水撤底攪拌均勻,蓋好放在溫暖處放置十二小時。]
2. Add 50ml water and mix until combined. Add 100g of pastry flour, mix until dough-like. Place in plastic container with lid, seal it shut. Set aside in a warm area for 12 hours. [加入水攪勻至溶合,再加麵粉撤底攪拌均勻,再蓋上蓋放在溫暖處十二小時。]
3. Add 150ml of water into sourdough starter, mix until sourdough is liquidy. Add in 300g of pastry flour, knead until dough-like. Place into an oiled container, seal it shut and set aside in a warm area for 12 hours. [加入水攪勻至溶合,再加麵粉撤底攪拌均勻,放入以搽油膠盒內,再蓋上蓋放在溫暖處十二小時。]
Filling: [饀]
1. Finely slice bbq pork (use your fingernail as size reference), set aside. [將义燒切碎備用。]
2. Heat up wok, drizzle some oil, add in green onion and garlic, cook until fragrant. Add some oyster sauce, cook until fragrant. Add dark soy sauce, soy sauce and water, cook until boiling. Add in sugar and mix until combined. [燒熱鑊加油,爆香蒜和青䓤,加入蠔油炒香,加上老抽,生抽和水至滾起,加糖至溶。]
3. Remove green onion and garlic from the sauce. [夾起青蔥和蒜不要。]
4. Add cornstarch slurry into sauce and mix until it has thickened. Add in sesame oil, mix. Set aside to cool. [加英粟粉水埋獻,最後加麻油拌勻,放置一旁待涼。]
5. Once cool, add bbq pork slices, mix until combined, set aside in the fridge. [涼透後混合义燒,放置雪柜內待用。]
Bao: [飽]
1. Place sourdough starter on table top, add in sugar and lye water. Scrape the ingredients together until the sugar has melted. Add in pork fat, scrape until combined. Add in ammonia powder, add in sifted pastry flour and baking powder, knead until dough like. Wrap and set aside for 10 minutes. [面種加糖和梘水搓至糖溶,加入豬油搓勻,加入臭粉再搓勻,撥入已過篩的麵粉和發粉搓成光滑麵糰,用保鮮膜包好靜置十分鐘。]
2. Divide the dough into even pieces, roll the pieces into discs, set aside. [取麵糰分開成平均小粒,擀成碟狀待用。]
Assembly[組合]
1. Place filling into the middle of the disc, use your thumb, push the filling down while you pleat the sides to seal the bao. [將饀料放在麵皮中間,用姆指按下餡料同時掐緊收口。]
2. Place baos into steamer, steam for 8 minutes once water is at a boil. Serve while it’s still hot. [飽放蒸籠內,水滾後蒸八分
#charsiubao #recipe #义燒飽 #bbqporkbun
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Music/Sound Credits:
Epidemic Sound: Brontosaurus by Dylan Sitts
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod
Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread!
There's a lot of recipes for steamed char siu bao here on YouTube, but I have a personal bias for the baked kind. It's hard to resist their shiny, soft, and smooth tops to fluffy bun interior filled with sweet and salty Chinese BBQ porky goodness. If you're lucky enough to have good quality char siu near you, feel free to use it here and make sure there's some good char on it (no pun intended). The burnt ends are too tasty to waste! You can of course make your own char siu if you want with whatever cut of pork you like. But let's not overlook the incredible tenderness of tangzhong milk bread that holds onto moisture like nobody's business. It's a special technique used in Asian baking that helps retain bread's freshness for days after it's baked!
Makes 8 large char siu bao (or 16 smaller ones if you prefer!).
Char siu filling:
1/4 cup yellow onion, finely diced into 1/4 inch pieces
1 lb. char siu, finely diced into 1/4 inch pieces
2 tablespoons neutral flavored oil
1/2 cup low sodium chicken stock or water
1-1/2 tablespoons molasses
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons cold water)
Stir fry onions with oil in medium sized saucepan over medium heat until translucent. Add chicken stock or water, molasses, hoisin, and oyster sauce. Bring mixture to a rolling boil before adding cornstarch. Stir and cook for 3 minutes or until thickened. Add char siu and set aside to cool.
Tangzhong:
39 g (~1/3 cup) bread flour
195 ml (~3/4 cup) milk
Whisk flour and milk together in a small saucepan. Cook over medium heat until thickened to a paste. Set aside while you assemble the rest of the dough.
Bao Dough:
351 g (~2.5 cups plus 1 tablespoon plus 2 teaspoons) bread flour
50 g (1/4 cup) granulated white sugar
7 g (2-1/4 teaspoons) yeast
1 large egg + 1 egg yolk (both at room temperature)
2 g (1/2 teaspoon) salt
45 ml (~3 tablespoons) milk, room temperature
26 g (2 tablespoons) softened butter
Egg wash (1 large egg mixed with 1 tablespoon of milk, cream, or water)
Mix all ingredients except butter in a large bowl with the tangzhong. Knead until it comes together in a rough ball then add butter. Continue to knead for 20 minutes or until it forms a smooth, soft, and supple dough ball. Dough should be elastic and spring back when pressed. Place into a lightly greased, clean bowl and cover to proof until doubled in size. Once proofed, remove from bowl and divide into 8 evenly sized pieces. Shape into a sphere as shown in the video, roll to flatten into a disc, fill with prepared filling, and bring all edges together. Pinch and seal until fully enclosed. Flip and gently rotate in a clockwise motion to seal the bottom. Place onto a lined baking sheet pan. Cover and proof for 30 minutes or until about doubled in size. Brush with egg wash and bake in preheated 375 F (190 C) oven for 10 minutes or until golden brown. Cool before enjoying!
***Store in airtight container to retain bread's softness. You can also microwave to reheat!
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Chinese BBQ pork buns Baked Recipe | Dim Sum Bao Recipe ????
Hi guys, in this video I'll be showing you guys how to make these delicious baked Chinese BBQ pork buns, char siu bao recipe. You get the dough recipe, char siu filling recipe, and the whole show.
Dough recipe
500g white bread flour
2 tablespoon milk powder
1 teaspoon salt
1 tablespoon sugar
10 grams instant yeast
2 teaspoon baking powder
60 grams of margarine
char siu filling
pork chops
sprinkle salt, white and black pepper
4 teaspoon sugar
2 teaspoon char siu sauce and hoisin sauce
drizzle of oyster sauce
drizzle of soy sauce and dark soy sauce
1 teaspoon corn starch
green onions
How to Make Quick Char Siu Bao (BBQ Pork Filled Buns)! 叉燒包
Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”.
Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns.
Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it.
It does take a little time and effort, but I promise it will be well worth it!
I hope that you will enjoy the recipe.
CHAR SIU BAO
Yield: 6 pieces
Active time: 4 hours
Total time: 19-20 hours
MOTHER DOUGH
25 g Unbleached Cake Flour
1/6 tsp Instant Yeast
20 g Water
BARBERQUE PORK
250-300 g Pork Belly
2 tbs Vegetable Oil
2 tbs Ginger (Minced)
4 tbs Green Onion (Chopped)
300 ml Water
2 tbs Rice Wine
1½ tbs Light Soy Sauce
1 tsp Dark Soy Sauce
5 Star Anise
1 Cinnamon Stick
2 Cardamom Pods
6 Whole Cloves
2 Liqorice Root
1 Luo Han Guo (Monk Fruit)
1/4 tsp Ginger Powder
25 g Rock Sugar
1/2 tbs Liquid from Red Bean Curd
1½ tbs Red Miso Paste
1/2 tsp Red Yeast Rice Powder
or Paprika Powder
1½ tbs Honey
*Additional Light Soy Sauce for Marinate
BASTING SAUCE
Equal part honey and marinade sauce
STARTER DOUGH
24 g Mother Dough
72 g Unbleached Cake Flour
42 g Water
SLURRY SAUCE (FOR THE FILLING)
2 tbs Vegetable Oil
1/4 Onion (Chopped)
2 Scallion (Chopped)
40 ml Water
1/2 tbs Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/4 tsp Red Miso Paste
3/4 tbs Sweet Soy Sauce
1 ½ tbs Caster Sugar
1/8 tsp Salt
1 tsp Sesame Oil
1/2 tbs Corn Starch
1/2 tbs Unbleached Cake Flour
1/2 tbs Potato Starch
30 ml Water
FINAL DOUGH
All Starter Dough (138 g)
50 g Caster Sugar
10 g Water
1/5 tsp Ammonium Bicarbonate
1/5 tsp Baking Soda
80 g Unbleached Cake Flour
1/2 tsp Cream of Tartar
1⅔ tsp Double Acting Baking Powder
6 g Shortening
FULL RECIPE:
Instagram:
Facebook:
#bembumkitchen #charsiubao #chinesebbqporkbuns
Chapters
00:00 Intro
01:53 Mother Dough
02:25 Marinated Sauce
04:23 Marinate the pork
05:20 Starter Dough
05:55 Roast the pork
07:00 Slurry Sauce
08:05 Prepare the filling
09:03 Final Dough
10:56 Wrapping the Bao