There’s a actually good Chinese language Steamed Bao recipe at:
https://www.youtube.com/watch?v=wCiFs8Fdz1Q&listing=PLpfv1AIjenVNaGwUL3kquU_D3MeKZEOZa&index=27
See 6:27.
It’s made with all cake flour and may be very easy. My first strive of 6 white buns is on the left in picture under. I used a curry beef filling-my absolute favourite bun filling.
The two complete wheat buns on the appropriate had been gotten by pinching off 67 gr dough items from a dough for sandwich bread proper after bulk.
The wonderful factor was that that is the primary time I steamed a yeasted dough that didn’t shrivel up on the finish of steaming when the lid was taken off!
Yeasted buns are chewy whereas cake flour buns (made with baking powder and a few DIY) are extra cake like. Each are good particularly when stuffed to the max with a filling you’re keen on.
The entire wheat dough was an experiment:
6 hour Poolish (RT) -100 gr of bread flour, 16 gr of dried sourdough starter (floor to a powder in a spice grinder; mine was months outdated stored within the fridge) and 116 gr water. (100% hydr)
Important Dough: 325 gr of freshly milled complete wheat (sifted coarse particles floor in a spice grinder and all used within the dough), 66 gr of clas (150%) and 201 gr water. 8g salt and 1.5 tsp DIY.
Making baos now shall be actually economical and these 2 varieties shall be nice for taking to a dinner.
3/20/2026
BBQ CHASU (叉燒) WITH PORK LOIN!!
Often recipes advise utilizing solely pork shoulder for chashu however searing on the bbq first after which protecting it till the inner meat temp reaches 150F will yield moist items of pork loin with nice mouth chew. The bbq meat will properly adorn your subsequent bowl of noodles, deliver taste to fried rice and fill steamed buns too:).
I used 3/4 of an extended slab of pork loin obtainable at industrial Costcos. It has a skinny layer of fats on the highest.
Have 2 temp probes prepared for bbq and meat.
- Minimize meat into 1-3/8 thick cross sections. Marinate in a single day.
- Prepared 3/4 chimney of coals and when white sizzling, pour right into a D basket (see proper facet of above Weber image). Lay a bit of aluminum [to the side of (not above) the coals] to put the seared items.
- Sear either side and get a pleasant colour. Lay seared items on the aluminum foil.
- When all items (12-14) are seared, cowl the bbq with vents open. Let cook dinner till inside temp is 150F. My bbq temp was at 340F and slowly decreased to 260F. There was hardly any waste on the coals-they had been nearly burnt out when the meat was completed. I did take out thinner items sooner than the thicker items the place the meat probe was inserted.
3/23/26
That is “Woks of Life” EASY however comfortable, tender and wealthy egg dough for chashu buns.
Having heavy cream and complete milk, all of the ingred go right into a mixer for 15 min. Then after a 2 hr rise, form and fill (I used the BBQ pork from above to fill 60 gr dough balls). Then give it a 1 hr rise (buns shall be puffy). Brush with egg wash and place into the oven 350F for about 12-15 min. The easy syrup wash on the finish is simply sugar dissolved in boiling water. Very delicious-another take alongside to dinner!
