This week, we're making char siu bao. Honestly, these baos are surprisingly delicious. The bun is fluffy and soft with that classic slight sweetness. The filling is savory, moist and a perfect way to repurpose the char siu we made from two weeks ago. Truly restaurant quality, these buns are so worth the effort. Special thanks to my grandmother for teaching me and helping me make the baos!
Bun Dough
2 teaspoon of dry yeast
¾ cup warm water
2 cup of flour
1 cup of cornstarch
5 tablespoons of sugar
2 tbsp of vegetable oil
2 teaspoons of baking powder
Char Siu Filling
1 pound of char siu
1 tablespoon of oil
½ onion
1 tablespoon of sugar
1 tablespoon soy sauce
1 tablespoon of oyster sauce
2 teaspoons of sesame oil
1 tsp dark soy sauce
½ cup of chicken stock
1 tbsp of cornstarch mixed with 1 tbsp of water
- In the bowl of a stand mixer, dissolve the yeast in the hot water
- In a separate bowl, sift together the flour and the cornstarch
- Add the flour mixture, the sugar and the vegetable oil into the yeast water. - Affix a dough hook onto the stand mixer and knead on low until you get a smooth, supple dough
- Cover the dough and let it rise for 1 hr and 45 mins
- While the dough rises, make the filling. Start by mincing up the cha shao and the onion (separately)
- In a hot pan, add the oil and the onions.
- Once the onions are translucent, add the sugar, soy sauce, oyster sauce, sesame oil, dark soy sauce, stir to combine and add in the chicken stock
- Bring the mixture to a boil and turn the heat down to low, add the cornstarch and water and stir until the cha shao sauce thickens
- Fold the sauce into the cha shao until evenly coated. Add a few drops of red food coloring, if desired
- Once the bun dough has rested, add in the baking powder and knead again for a few minutes until completely combined
- Roll the dough out into a long log and cut it into 10 equal portions. Roll each portion into a round ball and cover with a damp cloth
- To wrap the bao, press the dough down into a flat disc. Rotate the dough slightly while rolling its edge out to get a full circle. The final rolled-out dough should be about 4 inches in diameter. Add about a tablespoon of filling into the center of your dough and make small folds across the top of the bun until you get a sealed bao
- Cut a large sheet of parchment paper into 4x4 inch squares, these will go under your completed baos
- Place the baos into a bamboo steamer and let the baos proof for 15 mins, store the remaining baos that don’t fit in the steamer in the fridge
- Place the bamboo steamer over room temp water, turn the heat to high and steam the buns for 20 mins until they are completely puffed and ready to eat
#bao #cooking