Pillow-soft char siu bao, or Chinese language BBQ pork bun, is the preferred Cantonese savory steamed Chinese language bun. With a one-time proofing technique, let’s make excellent, home-kitchen-friendly BBQ pork buns.

I at all times have leftover char siu as a char siu lover since I made a lot of char siu at dwelling. Leftover char siu is a superb ingredient for a lot of dishes, together with egg foo younger,  char siu fried rice, and this char siu bao. We’ve two variations of char siu bao (Chinese language BBQ Pork buns), one is steamed and the opposite is baked char siu bao (叉烧餐包). 

Crammed steamed buns (Baozi) can differ in each flavors and wrapper. Bao wrappers in Northern China are sturdy, elastic, fluffy, and with out too many flavors. Nonetheless, the wrappers in  Southern China, particularly in Guangdong delicacies, are pillow-soft, frail, and candy. If in case you have ever visited an genuine dim sum corridor, you could know what I’m speaking about. However the dim sum fashion char siu bao can’t be reproduced at dwelling with out the assistance of “臭粉”, ammonium bicarbonate, which can assist rapidly produce a considerable amount of bubbles. However now we have one other solution to go: an strange steamed buns dough however nonetheless attain the pillow tender texture.

The Char Siu filling

Let’s start with the filling, as it’s good to refrigerate it for some time, making it straightforward to deal with. To start out with this straightforward char siu bao, create your char siu first the day gone by, after which lower the cooled char siu into small cube.

Or let’s make a simple char siu contemporary. Mariante the pork butt and even pork stomach should you choose a fats lower with all of the seasonings for 4 hours. Take out and roast for quarter-hour on either side. Then lower the pork into small cube.

Subsequent, let’s make a char siu sauce to accompany the diced char siu meat. In a small pot, mix 100ml of water, 1 tablespoon of cornstarch, 1 tablespoon of sunshine soy sauce, and 1 tablespoon of oyster sauce. Stir till the sauce is properly mixed. Then, combine within the char siu cube we made within the earlier step. Cowl and place the filling within the fridge to agency it slightly bit so we will wrap it simply within the following steps.

Char Siu Wrapper

Now, let’s examine the dough to frequent dough. This time, I used a bigger batch of yeast and employed a one-time fermentation course of, which might tremendously shorten the time.

Wrapper

• 300g all goal flour + extra for dusting
• 40g sugar
• 2 tsp. Sugar-tolerant immediate yeast
• 160ml heat water (or 180ml to 185ml heat milk), one of the best temperature for liquid is round 35 °C.
• 1 tbsp. vegetable oil (corn oil)
• a tiny pinch of salt

Cook dinner’s word for wrappers

1. When you learn the components for the dough and examine it with different Chinese language steamed buns, this dough for char siu bao comprises extra liquid (water and oil) and a bigger quantity of sugar. When properly kneaded, the ultimate dough ought to be tender however not sticky.
2. I exploit a one-time proofing technique for the wrapper, which considerably saves time and makes the buns extra fluffy and fewer chewy. You possibly can resort to a standard Chinese language pork bun technique of two proofing strategies (二发法). The yeast can be elevated in order that the buns might be properly proofed inside a short while.

Steps

Place all dough components in a stand mixer and knead for 7-9 minutes slowly. Then cowl and relaxation for 10 to fifteen minutes. Knead the dough till clean.

Now divide the dough into 12 equal parts.  Re-knead every one till clean, after which roll the wrapper dough into spherical wrappers round 10 cm in diameter with skinny edges. When you want extra directions on assembling the buns, examine this video. Assemble all of these buns.

I’m utilizing a  Chinese language Bamboo Steamer Set to steam most of my steamed buns, and I extremely suggest utilizing one should you love pillow-soft buns, identical to me. They can present higher vapor circumstances with some additional freshness from bamboo.

One time proof

Cowl the lid, and now we start the one-time fermentation course of.

• In a sizzling summer time, cowl the lid and let the buns sit for 20 to half-hour till they’re greater and softer.
• On cooler days, warmth the water in a pot for a number of minutes till heat however not boiling. Place the steamer over the pot and wait for an additional 20 to half-hour. The buns can increase very quick with heat temperatures and better air humidity. When properly proofed, the buns change into barely extra vital and softer (round 1/3 instances greater). When you poke a small gap, it is not going to get well or get well at a really low pace.

Steam the buns

Restart the fireplace and steam the buns for quarter-hour. Flip off the fireplace and allow them to stand for an additional 5 minutes earlier than having fun with. Now now we have pillow-soft char siu bao with a homemaking-friendly dough.

Wrapper

• 300 g all goal flour + extra for dusting
• 40 g sugar
• 2 tsp. sugar tolerant immediate yeast
• 160 g heat water ,or 180ml to 185ml heat milk
• 1 tbsp. vegetable oil ,corn oil or different oil with out sturdy taste
• a tiny pinch of salt

Make the filling

• Combine cornstarch with water and put aside for couple of minutes till properly mixed.

• In a small sauce pot, add starch water, oyster sauce, hoisin sauce, mild soy sauce, sugar and warmth over slowest hearth till there are huge bubbles. Then combine with the char siu dices.

• Cowl the filling and place in fridge for half-hour.

Make the wrapper

• In a stand mixer, place the entire dough components in after which knead for 7-9 minutes at gradual pace. Then cowl and relaxation for 10 to fifteen minutes.

• Barely re-knead the dough for an additional 2 minutes till the sleek turns into very clean. Form into lengthy log first after which divide the dough into 12 equal parts. Re-knead every wrapper dough till the floor turns into clean.

• Roll every of the wrapper dough right into a spherical wrapper round 10 cm in diameter with skinny edges. Scoop round 1 tablespoon of filling within the heart and seal the buns utterly. Repeat to complete the entire buns.

• Place the buns on baking papers after which place in steamer. Cowl the lid and relaxation for an additional 20 minutes at a room temperature round 28 diploma C to 30 diploma C. In chilly water days, warmth water in a pot for a number of minutes till heat however not boiling after which place the steamer on the nice and cozy water, relaxation for 15 to twenty minutes.

• Begin the fireplace and steam the buns for an additional 20 minutes, flip off hearth and stand for five minutes earlier than having fun with.

• Re-steam the buns if they’re cooled. No adjustments for the style.

The Vitamin Info is predicated on every single char siu bun.

Energy: 247kcal | Carbohydrates: 25g | Protein: 3g | Fats: 1g | Saturated Fats: 1g | Sodium: 124mg | Potassium: 34mg | Sugar: 4g | Calcium: 4mg | Iron: 1.2mg