Please refer to the recipe page for details, recipe and reminders: mykitchen101en.com/char-siew-pao-cha-shao-bao-bbq-pork-chinese-steamed-bun/ If you like this video, don’t forget to hit the LIKE button and Subscribe Our TH-cam Channel. Follow us on Facebook for more awesome video recipes: facebook.com/mykitchen101en
i have tried this recipe. with diff filling. regardless whatever the filling is, the buns taste SO SO SOO good. thanks for the tremendously good recipe. this will definitely a keeper.
Thank you so much for your pao recipe. The texture of the pao turn out so so nice👍. Tis is the best pao since I had tried so many others recipe. Thks again, God bless you
If u are living in a hot and humid country, do u still need to ferment the dough in the zipper bag? Can i just leave it on the counter for 3 hrs? Pls advise. Tq
I'm in a hot and humid country too, but room temperature might vary. Proofing in zipper bag with hot water will yield more consistent result, you may put in oven/microwave too with hot water, as long as it is a close environment.
I feel like I have hit Jackpot with this recipe. Thank you! Agree with other comments that this is the best recipe. Question : some of the final steamed pao had wettish, translucent parts instead of being white fluffy. Is it because the dough was rolled out too thin?
It’s because of the water, when steaming pao water goes on the pao and it turns wettish and translucent. You most likely need a bamboo steamer to cook the pao.
This is the best char Siew pao I had ever made. The skin texture of the pao is so so nice & good👍. Thank you so much. God bless you and your family🙏. I will try to make the tai pao next week, thks again😍🥰🤩💝
You need to cook it first (i.e. steam it). Keep the pao in freezer for storage, steam again for about 15-20 minutes if direct from freezer before serving. You may transfer it to refrigerator to thaw and steam the next day, for about 10 minutes.
Pls. advise: my first lot of the paus was slightly hard & flat. 2nd lot better than the 1st..its soft but also flat. What went wrong? IThanks so much for sharing.
Do you steam the paos in 2 batches? I finished preparing both batches first before steaming, so the paos stay at room temperature longer and thus proofed longer, so I can steam them straight away when done. Don't roll the dough until too large (the dough will be thinner if larger), thicker dough will have better support and paos less likely to flatten when steamed.
@@MyKitchen101en Sorry, I meant I tried this recipe for 2days. The 1st day was slightly hard & 2nd day was soft. Both days the paus are flat..I steamed in 2 batches. Thanks for your reply. I'll try again. Have a great week!
thank you for your advise. one more question i have. how do you keep this for longer time? like do you froze it before steaming, or do we steam half cooked or do we fully cooked before we can keep in the freezer?
Room temperature might vary depends on the weather, whether it is hot day or raining day, when temperature vary the proofing time might be slightly different too. Putting in cooler bag with a cup of hot water will give a consistent proofing temperature and the result is more consistent.
To lower the gluten content of the dough, the texture of the pao skin will be softer, similar to those sold outside. You may use only pao flour, the texture will be more chewy.
Hi there , thanks for the recepi. My first batch turn out to be soft n fluffy :) Today is my second time making this recepi. Not sure why the skin turn out harder and transparent after steaming..not fluffy :( Pls advise what is wrong. Tq
If little amount is used cornstarch is fine, but this recipe use quite a lot of wheat starch, cornstarch might not give the same result. You may get wheat starch/kanji gandum from hypermarket or bakery supplies shop.
You may try using all-purpose flour and cornstarch, see how is the result. But you will need to adjust the amount of water added. The pao will be yellowish too if using all-purpose flour.
I have made these pau using this recipe. They are very tasty and soft. Note that it's best to rest the pau for 15 mins before steaming to get soft pau. Steaming right away won't result in soft pau.
This might depend on your room temperature. If it is cooler, then you might need to rest it for a while before steaming. At my place, it is quite warm, I have no problem steam it right away.
Pao flour is flour formulated for making pao, you may use plain flour but need to adjust the water added. The colour of the pao will be yellowish if using plain flour.
@Matthew Matthew I see. I don't want to open like Cantonese bao, I want to shape as many pleats as possible. So I think I will avoid baking soda. Thanks
Please refer to the recipe page for details, recipe and reminders:
mykitchen101en.com/char-siew-pao-cha-shao-bao-bbq-pork-chinese-steamed-bun/
If you like this video, don’t forget to hit the LIKE button and Subscribe Our TH-cam Channel.
Follow us on Facebook for more awesome video recipes:
facebook.com/mykitchen101en
i have tried this recipe. with diff filling. regardless whatever the filling is, the buns taste SO SO SOO good. thanks for the tremendously good recipe. this will definitely a keeper.
Thanks for your support.
i follow the filling recipe... and i Muslim so i change to chicken.. it turn out very delicious.. i totally recommend this recipe to everyone
Thanks for the recommendation.
Did u mix wheat starch ? I cant find that one , and pao flour too. Whats the other substitute for pao flour and wheat starch?
The dough is fluffy?
@@helzieedward2051 I use other recipe for dough.. so I don't know
This is the best recipe I ve ever tried. Thank you for sharing this recipe. God bless❤
I'm glad you like it.
I really love the style.thank you for sharing.
Glad that you like it.
best Char Siew Pao recipe online! thank you.
Thanks for your support.
By far this is the best. Thank you.
Thanks for the recipe...
Most welcome 😊
Thank you so much for your pao recipe. The texture of the pao turn out so so nice👍. Tis is the best pao since I had tried so many others recipe. Thks again, God bless you
🤞
i have made numerous char siu bao recipe, by far this is the best recipe ever. Super good recipe. Thank you very much MyKitchen. Well done.
You are most welcome.
Thank you for the pao recipe.
Hope you enjoy
Your steam buns came out very nice.
I made few times very nicee, thank you.
Did u mix wheat starch ? I cant find that one , and pao flour too. Whats the other substitute for pao flour and wheat starch?
Haha. This filling looks great. Black and oily is a must. The more black the better it taste. Not the dry orange type.
If u are living in a hot and humid country, do u still need to ferment the dough in the zipper bag? Can i just leave it on the counter for 3 hrs? Pls advise. Tq
I'm in a hot and humid country too, but room temperature might vary. Proofing in zipper bag with hot water will yield more consistent result, you may put in oven/microwave too with hot water, as long as it is a close environment.
I feel like I have hit Jackpot with this recipe. Thank you! Agree with other comments that this is the best recipe. Question : some of the final steamed pao had wettish, translucent parts instead of being white fluffy. Is it because the dough was rolled out too thin?
May be, roll the dough into round shape with thick center and thin sides.
It’s because of the water, when steaming pao water goes on the pao and it turns wettish and translucent. You most likely need a bamboo steamer to cook the pao.
This is the best char Siew pao I had ever made. The skin texture of the pao is so so nice & good👍. Thank you so much. God bless you and your family🙏. I will try to make the tai pao next week, thks again😍🥰🤩💝
Thanks for your support.
Thank you for your recipe, can I substitute pao flour with low protein flour?
No, low protein flour is for making cake.
I love char siew pao, very delicious 😋 thank you for your recipe.
Thanks for liking.
Do you use warm water or cold water in your recipe? Thanks
Room temperature.
Very good! Thank you so much for sharing!
Thanks for watching!
Interesting concept put fermentation yeast dough into a ziplock bag to keep warm for three hours..I am going to try your recipe when I have the time.
Yummy....but i've one gurstion. Why you make two step make dough..
The pleating pattern will be clearer after steaming and the pao will remain soft longer.
Your cooking seems fimalliar..are you running any shop by chance? Btw these are so dilicious thank you!😭💖
No, just share recipes. Thanks for your support.
If change to daging can or not?
can
Tks for the recipe. May I know if the dough could be stored as can’t finish all the 12.
No, you can't store the dough. You may just do half portion, or freeze the pao for later consumption.
Thanks for the recipe it looks great, will try soon. Is it possible to keep these once filled? in fridge or freezer? to cook later?
You need to cook it first (i.e. steam it). Keep the pao in freezer for storage, steam again for about 15-20 minutes if direct from freezer before serving. You may transfer it to refrigerator to thaw and steam the next day, for about 10 minutes.
Thank you for a very detailed video. Pls help to tell what is wheat starch in Chinese pls?
Wheat starch is 澄面粉/小麦淀粉。
Pls. advise: my first lot of the paus was slightly hard & flat. 2nd lot better than the 1st..its soft but also flat. What went wrong? IThanks so much for sharing.
Do you steam the paos in 2 batches? I finished preparing both batches first before steaming, so the paos stay at room temperature longer and thus proofed longer, so I can steam them straight away when done.
Don't roll the dough until too large (the dough will be thinner if larger), thicker dough will have better support and paos less likely to flatten when steamed.
@@MyKitchen101en Sorry, I meant I tried this recipe for 2days. The 1st day was slightly hard & 2nd day was soft. Both days the paus are flat..I steamed in 2 batches. Thanks for your reply. I'll try again. Have a great week!
thank you for your advise. one more question i have. how do you keep this for longer time? like do you froze it before steaming, or do we steam half cooked or do we fully cooked before we can keep in the freezer?
Fully cooked before freezing for later consumption, separate each so that they won't stick together when frozen.
Great
The yeast dough step is interesting. Any reason why you do it this way?
The pattern of the pao will be clearer after steaming with this method.
@@MyKitchen101en Thank you so much for replying! Excited to try. I have tried 4 pao recipes and none of them matched the ones I can find in SG.
Can i use cooking oil instead of vegetable oil ?
Yes, neutral taste cooking oil.
Dumpling flour is same with pao flour?
What is your room temperature? Wondering about the hot water n cooler bag. If my room temp is 29C should I still follow this step?
Room temperature might vary depends on the weather, whether it is hot day or raining day, when temperature vary the proofing time might be slightly different too. Putting in cooler bag with a cup of hot water will give a consistent proofing temperature and the result is more consistent.
Hi
Can I omit the wheat starch?
I am using pau flour. What is the purpose of adding wheat starch?
Thank you.
To lower the gluten content of the dough, the texture of the pao skin will be softer, similar to those sold outside. You may use only pao flour, the texture will be more chewy.
@@MyKitchen101en Thanks!
If I don't hv electric mixer, can I use hand to mixing it?
Should be ok, because mixer helps to combine it nicely so if you use hand you'll need to knead it alittle longer.
pao flour? Can replace wit other flour??
You may use plain flour, adjust the amount of water added. The pao will be more yellowish with plain flour.
Can i use chinese plain flour? Instead of pao flour? Because i cant find pao flour in the shop
You may use plain flour, but the pao will be yellowish in colour, you need to adjust the amount of water added.
Please tell me what the music name
Heavenly.
What type of flour can I substitute with if I can't find pao flour. Thanks .
You may use all-purpose flour, but you will need to adjust the amount of water added.
If all purpose flour i will use , how many water? And whats the substitute of wheat flour?
You will usually need more water if using all purpose flour, may be a few teaspoons, according to the wetness of the dough.
Thank u
Hi there , thanks for the recepi. My first batch turn out to be soft n fluffy :)
Today is my second time making this recepi. Not sure why the skin turn out harder and transparent after steaming..not fluffy :(
Pls advise what is wrong.
Tq
Do you make any changes in ingredients or steaming method? Could it due to water from condensation dripping onto the paos?
No changes of ingredients .maybe due to the condensation dripping during the steaming.. Will try this great recepi again...tqvm
Using bamboo steamer will prevent this problem. Use medium heat to steam, it will have a lot of condensation water if steaming over high heat.
@@MyKitchen101en tq for the tips :)
For metal pot, you may try using damp cloth together with the lid to cover
i dont know who you are behind this account. but I hope god bless you n thank you for sharing the knowledge
Thanks for your support.
Hi, what flour can I substitute for wheat starch?
If little amount is used cornstarch is fine, but this recipe use quite a lot of wheat starch, cornstarch might not give the same result. You may get wheat starch/kanji gandum from hypermarket or bakery supplies shop.
How if i dont have wheat starch? Can i subs wit Tapioca starch?
You may try using cornstarch but I'm not sure if the texture will be the same.
What kind of the flour u use for the skin. It's really white!
It is pao flour, flour formulated for making pao. If you use plain flour, the skin will be yellowish.
@@MyKitchen101en thanks for reply. So would you give me the name of flour you use plz?
I bought from bakery supplies shop. It is labelled as "Pao flour/pau flour", it is very common in Malaysia, but not sure about other places.
@@MyKitchen101en many thank you
I cant find that one , and pao flour too. Whats the other substitute for pao flour and wheat starch?
You may try using all-purpose flour and cornstarch, see how is the result. But you will need to adjust the amount of water added. The pao will be yellowish too if using all-purpose flour.
How much water?
I have made these pau using this recipe. They are very tasty and soft. Note that it's best to rest the pau for 15 mins before steaming to get soft pau. Steaming right away won't result in soft pau.
This might depend on your room temperature. If it is cooler, then you might need to rest it for a while before steaming. At my place, it is quite warm, I have no problem steam it right away.
I live in Malaysia. The 2nd batch is softer as it have rest for 15 mins.
Hi do u leave the yis for 3 hrs ?
can I let the yeast dough rise overnight? at room temperature or fridge?
I think not suitable. I haven't tried making overnight dough, the amount of yeast should be different.
What flour it is?
Pao flour is flour formulated for making pao, you may use plain flour but need to adjust the water added. The colour of the pao will be yellowish if using plain flour.
@@MyKitchen101en
Thank you
Can I replace wheat starch with normal flour?
You may, but the texture of the pao will be more chewy if plain flour is used.
May I know where to get the bamboo steamer?
Good question. I want it too.😁😊
I bought it online, from Taobao.
MyKitchen101en Thanks!
Can I use my hand to knead instead a stand mixer, any difference? Tq
Yes, knead for 6-7 minutes if do it manually.
Ingredients on description box also plz .
Thx
Details and recipe at: mykitchen101en.com/char-siew-pao-cha-shao-bao-bbq-pork-chinese-steamed-bun/
hi there. what is pao flour? are they only sold at chinese shop?
I bought from bakery supplies shop, it is also available at supermarket.
Hi, my dough is a bit soft. Is that OK?
If your dough is sticky, then add in more flour. The dough should be soft but not sticky.
@@MyKitchen101en Noted! Thank you for your prompt response. Simply love your recipe!!!
Thanks for your support.
They look yummy.👍👍❤️
wheat starch tu apa ya puan?
how do i substitute the wheat starch?
Wheat starch is kanji gandum. You may replace with pao flour but the texture will be more chewy, with wheat starch the texture is softer.
Hi may i know you use what brand of mixer to dough?
It is Kenwood multipurpose processor. Any stand mixer with dough hook is fine.
I like your video and Char Siew Bao 💗 I also have Char siew Bao Video. 😋😋 I subscribed your channel. 👍👍
Thank for your support.
Hi! If just using normal steamer without the steam basket, do I need to change the steaming time ?
Steaming time is the same.
What flour can I replace if I don’t have pao flour? Thanks
You may use plain flour, but you need to adjust the amount of water added. With plain flour, the pao will be yellowish in colour.
Im here for a meme, just curious how i would turn into a char siu pao
110g of water is equal to 1/2 cup. And what is shown in the video looks like more than a half cup of water. 🤔
I am mentioning about the filling recipe
Yes. The cup is 250-ml measuring cup, besides water, other ingredients (sugar, sauce, flour) are also inside the cup.
Apex
Pork
How to know if the starter dough is ready by 3 hours? Can I leave it overnight at room temperature?
Leave at warm place for 3 hours, never left overnight.
@Matthew Matthew did it open up the bao or still retain its shape?
@Matthew Matthew I see. I don't want to open like Cantonese bao, I want to shape as many pleats as possible. So I think I will avoid baking soda. Thanks
If I don't hv electric mixer, can I use hand to mixing it?
Yes, knead for 6-7 minutes if do it manually.
Can I use unbleached hong kong flour?
You may try, but not sure if the texture will be the same.