There’s a actually good Chinese language Steamed Bao recipe at:
https://www.youtube.com/watch?v=wCiFs8Fdz1Q&checklist=PLpfv1AIjenVNaGwUL3kquU_D3MeKZEOZa&index=27
See 6:27.
It’s made with all cake flour and could be very easy. My first attempt of 6 white buns is on the left in picture under. I used a curry beef filling-my absolute favourite bun filling.
The two entire wheat buns on the correct have been gotten by pinching off 67 gr dough items from a dough for sandwich bread proper after bulk.
The superb 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(RT) -100 gr of bread flour, 16 gr of dried sourdough starter (floor to a powder in a spice grinder; mine was months outdated stored within the fridge) and 116 gr water.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)
Most important Dough: 325 gr of freshly milled entire 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 will probably be actually economical and these 2 sorts will probably be nice for taking to a dinner.
3/20/2026
BBQ CHASU (叉燒) WITH PORK LOIN!!
Normally 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 out there 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 aspect of above Weber image). Lay a chunk 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 prepare dinner till inner temp is 150F. My bbq temp was at 340F and slowly decreased to 260F. There was hardly any waste on the coals-they have been nearly burnt out when the meat was accomplished. I did take out thinner items sooner than the thicker items the place the meat probe was inserted.
