I have used this recipe at least five time now, and it came out perfectly every time. I doubled the recipe today and it came out very well. I am going to try cutting back on yeast next times. Wonder if anyone has experience with doubling the recipe you would share.
you just made my last meal i would choose ... my best friend turned me on to this amazing delight ... i am hooked ... with chili oil of course .... well done thank you
Omg! My mouth is salivating, I used to get these char Siu Bao's in the tea shops in Chinatown in NYC and I can't find them here in Florida, so I guess I'll have to make them myself. Thank you! for the recipe.
These look beautiful. I made steamed BBQ pork buns on a 7 day Grand Canyon Trip a few years back. My guests could hardly believe we could eat so well on a backpacking trip. I will make these - just a different twist on the steamed version. Thank you! Lovely instructional presentation. I learned something new about bread - making the milk and flour past to add to bread dough. Gonna try this as well. I do love cooking and baking!
The Chinese restaurant next to my Dad's store used to make these. Your photos look the closest to what they looked like. We LOVED these, but the restaurant is gone now. I've never seen them in any other place no matter where I've lived or traveled. So, can't wait to try this out. My husband loves to make bread, so we'll probably work it out together.
I love Siu Bao. I have only made steamed buns before. Never tried oven baked. I am going to have to give this one a try. Thanks for your continued sharing of great recipes.
Am trying your recipe today! I used to shy away from making bread because of so much kneading involved. Your using the Kitchenaid kneader pushed me to try it with your recipe. Thank you so much, Shannon! God bless! Xoxo
I just tried making char siu buns for the first time, and they turned out even better than I expected! The dough came out soft and fluffy, and the filling was perfectly balanced. Your recipe was so easy to follow, and I’m really happy with the results. I’ll definitely be making this again. Thank you for sharing such a great recipe! Just subscribed. keep up the good work.
I can understand your bias towards the baked bao. My first experience with bao was in Pike Place Market in downtown Seattle. In the catacombs of the lower levels I found a little Bao shop with baked ones just like this, and was mind blown. I ordered some of the steamed variety a few months later and was sadly disappointed to find the white fluffy kind were completely different (And lesser, in my opinion). While biting into a steamed cloud can be nice, I did enjoy the more bread like texture of the baked. And the color is far more appealing. Thank you so much for posting this recipe. I cannot wait to try this out for myself!
Thanks for sharing your easy to follow video and recipe for making BAKED char siu bao!!! I'm a total fan of the baked vs the steamed and since my wife made char siu, it gave me the idea to make the bao. My wife was very skeptical and anxious that I was going to attempt to bake and possibly create a mess in her kitchen while attempting this but it all worked out and my wife being my biggest worst critic actually posted my process on FB and said it was "Yummy!!!" and many of the comments were that it "Looked Legit" and delicious was well worth it! So thank you for helping me indulge my craving and getting a thumbs up from friends and especially my wife!!!
I’m speechless to the recipe you presented, so yummy 😋😋😋just done baking it and my husband love it so much, thank you for sharing ❤God bless and more power 🌼🌸🌺
Love making steamed char siu bao. I'm not to sure whether I would like the buns baked in a oven. The steamed bun has a totally unique texture compared to a oven baked bun!!!
@@InShannonsKitchen They really are the best. They are not available at the normal Yum Cha place I go now. Thank you so much for the recipe because now I can try to make some at home 😃
Many thanks! These came out soft and yummy and it lasted for days. I have done this twice already and will be doing another one again this week. It's a great quick meal -- I would just heat it up in the microwave for 10 seconds to have it nice and warm, and the buns are still moist. The dough recipe sounded strange at first with so little milk left, but I did as you suggested and it was perfect. I made my buns smaller and was able to have 14-16 buns, so there is more for me to share with my friends and family. They loved it too! I use the dough setting on my bread machine to prepare the dough. For the filling, I love how simple it is compared to the other recipes I have tried. I just added some re-hydrated chopped shitake mushrooms into the filling since I love shitake mushrooms. I tried steaming 2 out of the 14 buns, and I did not seal it well, so it opened up while proofing. The steamed version did not come out as yummy as the baked ones, as it fell flat. This will be my go to recipe for baked char siu buns. When preparing the buns, just remember to seal and pinch the seams tight, otherwise, it will likely open up during the proofing stage.
Hi. I'm from the Philippines and I love Chinese foods. Those were different from the white baozi, but they taste good to me since we also have that in my country.
Had a blast making these last weekend. Rolled and filled them with my 5 yo Granddaughter who is a huge fan of Char siu bao. Used a purchased marinade to use on a pork tenderloin, and it was really good. Ultimate compliment from her...the best ever! The tangzhong mixture was a great new trick to learn about. thanks!
Hi Shannon ! I just baking finished baking cha siu boa using your dough recipe. I have to say it turn out fantastic. The dough is very soft and delicious. Thanks for the recipe.
Wow! Thank you so much! I have not had baked Char Siu Bao since I moved to Idaho 22 years ago! We used to buy it in Oakland, California all the time. I have been hungry for these for YEARS and YEARS! At least I can get the Char Siu BBQ pork here so now I can make it. :D
these look just like the ones at the chinese bakery i get them at. i could honestly eat probably like ten of them lol i probably wouldnt feel great after, but they are that good
Thank u Shannon! That was easy to follow and I am so glad u have written the detailed instructions in this post . Will try it soon loved it. I just watched the other video of cocktail bun by another Asian lady and u r both super good and has shown an easy to follow recipe 😀. Thanks a lot and Happy New Year 2022🎄🎉from ur new fan!!
Foremost, thank you so much for sharing this recipe. I have been looking for a good recipe for quite a while now and so glad I chance on yours! The whole time I was just steaming paus and dreaming of baking them one day when I get my hands on a good recipe! However, I may have to try to make my own char siew as it is not available in Germany! Btw I like your little giggle in between ... I’m also your subscribed now! Keep the recipes coming!
I have made this twice, once just the bro to make sure I could make it, and the char siu boa. Was wonderfully. I just made some with bbq pulled pork. But the dough was more dense and very elastic. I'm thinking I needed it toouch.
I've used ypur recipe several.times.and it turn out soooo good.each time. Thank you. Just want to ask if I can use wholemeal flour instead as a healthier option. If yes, will the amount of flour and method.remains the same.
So glad you enjoyed it! You could try using equal portions of whole meal flour though the texture will not be as soft. You can try substituting half of the white flour for whole wheat so it’s a little healthier. Hope that helps!
Shannon, I made the Chr Siu Bao for Chinese New Year this year. They turned out to be perfect! I really like your recipe for the bread part. Next, I am going to make 1/2 batch of Char Siu Bao and 1/2 batch of pineapple bun using the same dough. Thank you for sharing your talent.
I have finally got round to making charsiu buns using this recipe yesterday. It’s well worth the wait! The buns turned out really well and were absolutely delicious! It’s just as well that I made 12 using the ingredients (to reduce the calories for each) as the other half had 2 right away!! Today the buns were still lovely and soft. I only needed to warm them for a couple of minutes. Many many thanks for sharing this recipe! By the way, do you have any suggestions as to what other fillings I could use?
This makes me so happy to hear! I figure you can go savory with other fillings that use meat, or go with a sweet version with red bean or custard. I have a recipe for red bean filling on my channel to give you somewhere to start.
Thank you so much for sharing the recipe. Tried it and it turned out well. Everyone who tastes it, loves it. Bao is very soft and fluffy. I made smaller ones in oval shapes. For the filling, I added some sesame oil instead and it was nice and aromatic. For the slurry, I mixed in some potato starch to the cornflour. Filling was firmer and easier to fill the baos, yet was able to keep the filling moist. Thanks again with much appreciation.
Hi Shannon! Thanks for your recipe. The buns are very soft and fluffy. My family like it very much. May l know whether can we use this recipe for frying or steam instead of using oven to bake it.thank you.
Is it okay to substitute the bread flour with All Purpose flour in this recipe? If so, how much milk can I add since I heard that AP flour will be wetter than bread flour? Thank you very much for the recipe😊
The reason bread flour is used here is because of it's high protein content. It provides a stronger, bouncier dough. Bread flour is also used in a lot of Chinese noodle recipes for the same reason. If you're going to take the time and effort to make these, I would recommend picking up a bag of bread flour. I don't know about where you live, but here the local grocery chain carries them for 3-4$ for their generic brand, which works just fine. Or if you really want to go all in, you can buy King Arthur brand, which is much finer quality. To use the rest, most baked breads use the flour, as do Chinese noodles such as "Biang Biang".
I have used this recipe at least five time now, and it came out perfectly every time. I doubled the recipe today and it came out very well. I am going to try cutting back on yeast next times. Wonder if anyone has experience with doubling the recipe you would share.
K
Nice to find you channel👍🏻👍🏻
I own a dim sum express. You have revealed the secret of this bao. Great job !
This used to be on the menu of a Chinese lunchroom I've worked for years. I freaking love these bao's. Thanks for the recipe!!!!
you just made my last meal i would choose ... my best friend turned me on to this amazing delight ... i am hooked ... with chili oil of course .... well done thank you
Omg! My mouth is salivating, I used to get these char Siu Bao's in the tea shops in Chinatown in NYC and I can't find them here in Florida, so I guess I'll have to make them myself. Thank you! for the recipe.
I used to eat these every weekend in my late teens. Very hard to find a place to get them now.
Thank you! Now I can make them.
These look beautiful. I made steamed BBQ pork buns on a 7 day Grand Canyon Trip a few years back. My guests could hardly believe we could eat so well on a backpacking trip. I will make these - just a different twist on the steamed version. Thank you! Lovely instructional presentation. I learned something new about bread - making the milk and flour past to add to bread dough. Gonna try this as well. I do love cooking and baking!
Wow that’s amazing! Happy baking!
The Chinese restaurant next to my Dad's store used to make these. Your photos look the closest to what they looked like. We LOVED these, but the restaurant is gone now. I've never seen them in any other place no matter where I've lived or traveled. So, can't wait to try this out. My husband loves to make bread, so we'll probably work it out together.
I love Siu Bao. I have only made steamed buns before. Never tried oven baked. I am going to have to give this one a try. Thanks for your continued sharing of great recipes.
A must do recipe immediately! A delicious pork bun is a reason to live!❤ Thanks
This looks wonderful. I make charsuew and this would be a great crowd pleaser. Can't wait to try
Appreciate this recipe with complete and detailed instructions thank you so much I should make these very soon!
Thank you Raquel!
I had it for the first time this weekend at a party and had to come home and find a recipe. Thank you so much.
Am trying your recipe today! I used to shy away from making bread because of so much kneading involved. Your using the Kitchenaid kneader pushed me to try it with your recipe. Thank you so much, Shannon! God bless! Xoxo
Hope you love it! Take care ♥️
I just tried making char siu buns for the first time, and they turned out even better than I expected! The dough came out soft and fluffy, and the filling was perfectly balanced. Your recipe was so easy to follow, and I’m really happy with the results. I’ll definitely be making this again. Thank you for sharing such a great recipe! Just subscribed. keep up the good work.
@@ONEJOURNEYONESTORY thank you so much!
Omg that’s my favorite! Not every Chinese restaurant has it baked! 👍
Just finished 6 of them Sunday. yum
Glad you liked it! 😋
I'm definitely going to make this recipe
Outstanding presentation !!!
must try this !
Made these last weekend and my family loved them!!
Awesome!
I can understand your bias towards the baked bao. My first experience with bao was in Pike Place Market in downtown Seattle. In the catacombs of the lower levels I found a little Bao shop with baked ones just like this, and was mind blown.
I ordered some of the steamed variety a few months later and was sadly disappointed to find the white fluffy kind were completely different (And lesser, in my opinion). While biting into a steamed cloud can be nice, I did enjoy the more bread like texture of the baked. And the color is far more appealing.
Thank you so much for posting this recipe. I cannot wait to try this out for myself!
Thanks for sharing your easy to follow video and recipe for making BAKED char siu bao!!! I'm a total fan of the baked vs the steamed and since my wife made char siu, it gave me the idea to make the bao. My wife was very skeptical and anxious that I was going to attempt to bake and possibly create a mess in her kitchen while attempting this but it all worked out and my wife being my biggest worst critic actually posted my process on FB and said it was "Yummy!!!" and many of the comments were that it "Looked Legit" and delicious was well worth it! So thank you for helping me indulge my craving and getting a thumbs up from friends and especially my wife!!!
That’s wonderful! Feel free to tag me in the post on FB or Instagram if you have it. @inshannonskitchen
I’m speechless to the recipe you presented, so yummy 😋😋😋just done baking it and my husband love it so much, thank you for sharing ❤God bless and more power 🌼🌸🌺
Thank you for your kind words! ❤️
I love them.
Look delicious. Thanks for showing us. 👏👏👍👍💖
I just found you and so glad I found you love the Bao 😊😊😊😊
Thank you Shannon, Just made the buns and they were so soft and fluffy. I doubled the recipe and got 28 med size buns.
I love your tutorial and techniques. I knew it. I will find someone who use tangzhong mixture to their baking. Thank you.
I love that bread. That’s what I use also for the pork buns👍🏼 but I brush the buns with sugar syrup after it comes out of the oven. Nice and shiny. 💕
Looks extremely good and appetizing. Thank you for sharing!!
Thanks for sharing the recipe generously up to the smallest details.👩❤️👩
This recipe is much better than mine. I’ll use the tanzghong next time!
Thank you for a really great recipe and the instructional advice. I just been your first video so I will subscribe to see more of your videos!
Thank you! 🙏❤️
Those buns looks great!! I will be full for days. LOL!!
Best recipe and instructions
Oh that’s my favourite Cha siu bao 😋
Thanks for showing us to make this Bao . Is there an easier recipes to do the Barbeque pork . Maybe next time . Thanks 😊
Cooking is an art and baking is a science 🔥
It certainly is but both can be either!
Thanks for sharing looks real good
Thank you for sharing this recipe,, It’s delicious. Wishing you all the best
Thanks! Glad it turned out well 👍
Excellent! Thank you so much for recipe.
You’re welcome!
Excellent video. I am going to make your char siu baos today. Thank you for sharing.
Awesome! Hope you love it!
I love this recipe. Thanks for posting.
You’re welcome!
I was searching for this recipe long time ago, thank you!
patrichelle117 you’re welcome! Enjoy!
Me too. Omg.
Same everyone makes steam
Thank you for your videoclip
Love it!
My favorite all time BBQ Bao!
Love making steamed char siu bao. I'm not to sure whether I would like the buns baked in a oven. The steamed bun has a totally unique texture compared to a oven baked bun!!!
These are my favourite, I used to eat them all the time at Yum Cha as a little kid
Yes me too 😄
@@InShannonsKitchen They really are the best. They are not available at the normal Yum Cha place I go now. Thank you so much for the recipe because now I can try to make some at home 😃
Many thanks! These came out soft and yummy and it lasted for days. I have done this twice already and will be doing another one again this week. It's a great quick meal -- I would just heat it up in the microwave for 10 seconds to have it nice and warm, and the buns are still moist. The dough recipe sounded strange at first with so little milk left, but I did as you suggested and it was perfect. I made my buns smaller and was able to have 14-16 buns, so there is more for me to share with my friends and family. They loved it too! I use the dough setting on my bread machine to prepare the dough. For the filling, I love how simple it is compared to the other recipes I have tried. I just added some re-hydrated chopped shitake mushrooms into the filling since I love shitake mushrooms. I tried steaming 2 out of the 14 buns, and I did not seal it well, so it opened up while proofing. The steamed version did not come out as yummy as the baked ones, as it fell flat. This will be my go to recipe for baked char siu buns. When preparing the buns, just remember to seal and pinch the seams tight, otherwise, it will likely open up during the proofing stage.
Yay! This makes me happy to hear 👍
Hi. I'm from the Philippines and I love Chinese foods. Those were different from the white baozi, but they taste good to me since we also have that in my country.
Had a blast making these last weekend. Rolled and filled them with my 5 yo Granddaughter who is a huge fan of Char siu bao. Used a purchased marinade to use on a pork tenderloin, and it was really good. Ultimate compliment from her...the best ever! The tangzhong mixture was a great new trick to learn about. thanks!
Love this!
Your buns look so perfect
😏
Bao is pronounced Pao. I tried this, amazing result! Like a professional bakery!
This looks absolutely delicious! I’m saving this recipe to try it out ☺️
Hi Shannon ! I just baking finished baking cha siu boa using your dough recipe. I have to say it turn out fantastic. The dough is very soft and delicious. Thanks for the recipe.
I have a few boas that the filling leak so I have to work on that.
Awesome!
Good channel! Love it! Thanks.
Thank you! Enjoy!
You make good cha chiu buns.👍
Wow! Thank you so much! I have not had baked Char Siu Bao since I moved to Idaho 22 years ago! We used to buy it in Oakland, California all the time. I have been hungry for these for YEARS and YEARS! At least I can get the Char Siu BBQ pork here so now I can make it. :D
Where can you get it from in Idaho?
@@gsh4373 Albertson's and Costco sells Yankzee pork or you can order Char Siu bbq sauce from Amazon and make your own.
@@gsh4373 Nowhere in eastern Idaho. Maybe in Salt Lake but I have not gone down there.
these look just like the ones at the chinese bakery i get them at. i could honestly eat probably like ten of them lol i probably wouldnt feel great after, but they are that good
Terrific 👌👌looks great👍👍👍
Thank you! ☺️
Thanks for teaching me how to.mske cha chiu buns .👍😊
You’re welcome!
Thank you my favorite. Though I’ve never made my own.
Very nice video and thanks for the recipe. I like mine steamed, though.
Thanks! I like both. Here’s a recipe for my steamed char siu bao th-cam.com/video/firv1dOJqwU/w-d-xo.html
I will try it soon. Thanks
Great recipe! Thanks, Shannon!
Thank you!
Very nice well done👏
That. Looks. Freaking perfect.
Wow this looks so good I love the Char siu pork! Thank you so much for sharing.
WALKING AROUND CENTRAL FLORIDA thanks me too!
One day, I'm so going to do this.
Those look so delicious! I can’t wait to try your recipe.
Thanks! Hope you love ‘em!
That tangzhong hooked me... I must try it today! I didn't see about it anywhere else, so very interesting and well done video!
Thank you! It’s such an interesting and new technique for me too. Once you do it you won’t look back!
@@InShannonsKitchen they turned out nice on my first try!
Deedee Daydream yay!
Those are looking good girl 🎉🎉🎉
Yaaaa.....HOMEMADE.....MORE.....
awesome thankyou
I can’t wait to make this! Reminds me of home ❤️ please please share your Char Siu Pork recipe! It looks so good!
Working on it! ☺️😄
@@InShannonsKitchen Thank you!!!
That giggle after every sentence made me smile.
Thank u Shannon! That was easy to follow and I am so glad u have written the detailed instructions in this post . Will try it soon loved it. I just watched the other video of cocktail bun by another Asian lady and u r both super good and has shown an easy to follow recipe 😀. Thanks a lot and Happy New Year 2022🎄🎉from ur new fan!!
Aww thanks for the kind words and enjoy the baos!
I love your laugh!
Foremost, thank you so much for sharing this recipe. I have been looking for a good recipe for quite a while now and so glad I chance on yours! The whole time I was just steaming paus and dreaming of baking them one day when I get my hands on a good recipe! However, I may have to try to make my own char siew as it is not available in Germany! Btw I like your little giggle in between ... I’m also your subscribed now! Keep the recipes coming!
Haha thanks! More recipes to come ☺️
Yumm Shannon, I love the idea of using the tangzhong mixture. Must try it! Wish we live closer so I can sample all your goodies!
Lol me too! Give it a try and keep me posted!
I just made some. The bread is great!! Thank you somuch for sharing.
Yay!!! Glad you liked it ❤️
I have made this twice, once just the bro to make sure I could make it, and the char siu boa. Was wonderfully. I just made some with bbq pulled pork. But the dough was more dense and very elastic. I'm thinking I needed it toouch.
Sounds delicious! It might take some practice before it’s perfect, but so good when it’s done well 👍
The baked BBQ pork buns are more correctly called Cha Sui Chaan Bao 叉燒麵包, Cha Sui Bao 叉燒包 always refers to the steamed ones, love your recipe! :)
I've used ypur recipe several.times.and it turn out soooo good.each time. Thank you. Just want to ask if I can use wholemeal flour instead as a healthier option. If yes, will the amount of flour and method.remains the same.
So glad you enjoyed it! You could try using equal portions of whole meal flour though the texture will not be as soft. You can try substituting half of the white flour for whole wheat so it’s a little healthier. Hope that helps!
@@InShannonsKitchen thank you..much appreciates
Great video! Keep up the great work!
Thank you!
Shannon, I made the Chr Siu Bao for Chinese New Year this year. They turned out to be perfect! I really like your recipe for the bread part. Next, I am going to make 1/2 batch of Char Siu Bao and 1/2 batch of pineapple bun using the same dough. Thank you for sharing your talent.
That sound amazing! Are you going to do a bolo bao?
A very beautiful recipe, give your hand
Thanks for sharing this recipe I'm gonna try it today I like how u make ur dough I am ur new subscriber 👍😇👌
Thanks for subscribing! Enjoy
Your baos look so good, what brand of bread flour is best for Char Siu Bao? Thank you!
King Arthur
Pork Char Siu, Fresh Bread, and a BEAUTIFUL WOMAN CHEF! Life doesn't get much better.
Thank you, It came out so precise ：）
Awesome!
@@InShannonsKitchen I follow every step of you instruction and it came out perfect :)
I have finally got round to making charsiu buns using this recipe yesterday. It’s well worth the wait! The buns turned out really well and were absolutely delicious! It’s just as well that I made 12 using the ingredients (to reduce the calories for each) as the other half had 2 right away!! Today the buns were still lovely and soft. I only needed to warm them for a couple of minutes. Many many thanks for sharing this recipe! By the way, do you have any suggestions as to what other fillings I could use?
This makes me so happy to hear! I figure you can go savory with other fillings that use meat, or go with a sweet version with red bean or custard. I have a recipe for red bean filling on my channel to give you somewhere to start.
Cool I'll be right over 😋 on my way🤭
Those are the best looking baos, I've seen. They used to make them good in Chicago, but not with that much filling.
Thank you so much for sharing the recipe. Tried it and it turned out well. Everyone who tastes it, loves it. Bao is very soft and fluffy. I made smaller ones in oval shapes. For the filling, I added some sesame oil instead and it was nice and aromatic. For the slurry, I mixed in some potato starch to the cornflour. Filling was firmer and easier to fill the baos, yet was able to keep the filling moist. Thanks again with much appreciation.
Wonderful! Sounds delicious 🤤
I wish the char siu bao I'm eating now had as much filling as that!
Amazing I’m trying this soon!
tonyarevalo1 - awesome! Keep me posted 😊
My favorite side!
Hi Shannon! Thanks for your recipe. The buns are very soft and fluffy. My family like it very much. May l know whether can we use this recipe for frying or steam instead of using oven to bake it.thank you.
I think these are best baked in the oven. Thanks for your sweet comment and glad it was a hit!
Are you able to make this without a stand mixer?
This looooooooks good! Ima try it
Let's Try: Kitchen awesome! Keep me posted!
Is it okay to substitute the bread flour with All Purpose flour in this recipe? If so, how much milk can I add since I heard that AP flour will be wetter than bread flour?
Thank you very much for the recipe😊
I have the same question.
If use the all purpose flour , how to adjust the ingredients? Thanks
The reason bread flour is used here is because of it's high protein content. It provides a stronger, bouncier dough. Bread flour is also used in a lot of Chinese noodle recipes for the same reason.
If you're going to take the time and effort to make these, I would recommend picking up a bag of bread flour. I don't know about where you live, but here the local grocery chain carries them for 3-4$ for their generic brand, which works just fine.
Or if you really want to go all in, you can buy King Arthur brand, which is much finer quality. To use the rest, most baked breads use the flour, as do Chinese noodles such as "Biang Biang".