bbq pork buns

Steamed char siu bao is a typical and popular Cantonese bun stuffed with diced barbecue pork and most commonly served as a dim sum in yum cha restaurants.

Chinese Steamed Barbecue Pork Buns (Char Siu Bao)

flour

Baking or parchment paper,

For the Filling:

gluten free barbecue sauce (refer relevant recipe)

For the dough:

Dry Ingredients:

(1.5Ib) gluten free white bread flour (Laucke Easy Bakers)

dry active yeast

(1 ounces) agave sugar

salt

Wet Ingredients:

olive oil

rice milk

vanilla extract

Baked char siu bao (also sometimes spelled cha siu bao), or Chinese BBQ Pork Buns, consist of soft milk bread and a savory filling of Chinese BBQ Pork. They&#039;re a Chinese bakery favorite!

Chinese BBQ Pork Buns (Baked Char Siu Bao)

heavy cream ((at room temperature))

milk ((whole milk preferred, but you can use 2%,

egg ((at room temperature))

sugar

cake flour flour

bread flour ((tap measuring cup to avoid air pockets))

active dry yeast ((or instant yeast))

vegetable oil

shallots ((or onion, finely chopped))

soy sauce

oyster sauce

sesame oil

chicken stock

all purpose flour

pork

egg wash ((1 egg, beaten with 1 tablespoon water))

sesame seeds ((optional))

granulated sugar ((dissolved in 1 tablespoon boiling water))

In the bowl of a stand mixer fitted with the dough hook attachment, add the dough ingredients in the following order. Start with the room temperature heavy cream, milk, and egg. Then add the sugar, cake flour, bread flour, yeast, and salt, in that order.

Turn the mixer on to the lowest setting to bring the dough together. When a scraggly dough has formed, knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.

The dough should stick to the bottom of the bowl, but should not stick to the sides. If you’re in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together.

Shape the dough into a ball, and cover with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)

While that’s happening, make the meat filling. Be sure to dice the pork finely rather than in large chunks, so the buns are easier to fill. Heat 2 tablespoons oil in a wok over medium heat. Add the shallot/onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it begins to bubble. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for 2-3 minutes, until thickened. Stir in the roast pork.

Turn off the heat, and remove the filling from the wok onto a large plate. Separate the filling into 16 roughly equal piles, to ensure you get an even amount in each bun. Set aside to cool.

After the first proof, knead the dough for another 5 minutes to punch the air out. Dump it onto a lightly floured surface, and shape it into a ball.

Cut it into 16 equal pieces (in half, then quarters, then in quarters again). The best way to ensure you get evenly sized buns is to weigh the entire dough ball, divide the weight by 16, and then weigh out each individual piece to match that weight.

To shape the buns, knead each individual dough ball to punch out any air bubbles and smooth it out. Roll it into a 4-inch circle, with the center slightly thicker than the outer edges.

While assembling the buns, be sure to keep your hands clean. Any grease from the filling on your fingers will make it very difficult to seal them.

Add 1 portion of filling to the bun, and crimp it closed, making sure it’s tightly sealed. Lay them seam side down on baking sheets lined with parchment paper, about 3 inches apart.

Cover with a clean towel and allow to rise at room temperature for another hour.

Arrange two racks in the top and bottom thirds of the oven, and preheat to 400°F/200°C. Brush the buns with egg wash, and sprinkle them with sesame seeds, if using.

Transfer the buns to the oven, and immediately turn down the temperature to 350°F/175°C. Bake for 22-25 minutes, or until golden brown.

Remove from the oven and immediately brush the buns with the sugar syrup while they’re still hot. Cool, and enjoy!

https://content.jwplatform.com/videos/NM1F3ITn.mp4

Watch how to fill baked Char Siu Bao (Chinese BBQ Pork Buns) for an even distribution of filling to soft bread.

How to Fold Baked Char Siu Bao (Chinese BBQ Pork Buns)

These soft and fluffy Chinese baked BBQ pork buns are filled with a luscious savoury roasted char siu and onion mixture. They&#039;re a Chinese bakery staple make for a delicious lunch or snack.

Chinese Baked BBQ Pork Buns

g white onion (about 1 onion) (diced)

g garlic (finely minced)

200 g char siu roasted BBQ pork (diced)

g 5-spice powder

ml light soy sauce

g sugar

Chinese rose wine (or Shaoxing wine)

hoisin sauce

ketchup

cornstarch

g all-purpose flour

60-80 ml cool water

ml sesame oil

water

milk

g active dry yeast

all-purpose flour

egg (save the remaining for egg wash)

ml avocado oil oil

g sea salt

ml water

Sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.

Add in the diced BBQ pork and continue to sauté until the pork is heated through.

Next, add in 5-spice powder, light soy sauce, sugar, Chinese rose wine, hoisin sauce, and ketchup.

Prepare the cornstarch and flour slurry by adding 1 tsp cornstarch and 1 tsp flour into a small bowl with 5-6 Tbsp water. Mix with a spoon until the starch and flour dissolves.

Pour the slurry into the pot and stir to coat the BBQ pork mixture. Lower the heat.

The mixture will begin to thicken and become glossy. Add in 1/2 tsp sesame oil and stir to combine.

Remove the BBQ pork filling and transfer to a bowl. Cover with a lid and let cool.

Refrigerate the pork filling for at least 4-6 hours, or overnight.

Cook the BBQ pork filling: (best done ahead of time)

In a small saucepot, add in flour and water.

Whisk over low-medium heat for about 5 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.

Make the tangzhong:

Pour the warmed milk into a bowl, add in the sugar and yeast.

Give it a stir and let the yeast activate and bubble.

In a bowl of a stand mixer fitted with a dough hook, add in the flour, about 75% of the egg (remember to save some for the eggwash later), oil and sea salt.

Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.

Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 60-90 mins, depending on how warm your kitchen is).

Prepare a baking sheet with parchment paper. Set aside.

Once the dough has risen, deflate the dough and divide into equal portions, about 62g each.

Divide the pork filling into 8 equal portions, about 55g each and place onto a plate.

Tip: Use a large ice cream scooper to portion out the filling, and that way you can transfer the filling onto the bun easily.

Roll out each portion of dough into a round disc, with the outer edges slightly thinner than the centre.

Place the BBQ pork filling in the centre of the dough, being careful not to get any sauce near the edges. Any sauce or moisture will prevent the dough from sealing properly.

Carefully gather the edges of the dough and pleat to seal the bun.

Place the bun seam-side down onto a piece of parchment paper.

Repeat with the remaining buns.

Cover the buns loosely with plastic wrap and leave to rest for about 30 minutes in a warm location, or until fully proofed.

Make the dough:

Before the end of the proofing time, preheat the oven to 375°F.

Use a brush the tops of the buns with the remaining beaten egg.

If you wish, you can sprinkle the tops with sesame seeds, or omit like I've done here.

Bake the buns at 375°F for about 15-17 minutes.

Bake the buns:

Prepare the sugar glaze by mixing 1 Tbsp sugar with 1 Tbsp hot water until the sugar is dissolved.

Remove the buns from the oven. Brush the tops with the sugar glaze and return the buns into the oven for 1-2 minutes.

Remove the bun from the oven and let cool.

Make the sugar glaze:

A quintessential Chinese dim sum dish, these steamed Chinese BBQ pork buns (Char siu bao) yield a light dough with a delicious BBQ pork filling. The buns have cracks and fissures, which are characteristic of restaurant-style bbq pork buns.

Steamed Char Siu Bao (Chinese BBQ Pork Buns)

75 g white onion (diced)

g garlic (about 2 cloves) (minced)

g char siu roasted BBQ pork (diced)

g Chinese 5-spice powder

Chinese rose wine (or dry sherry)

ml hoisin sauce

ml ketchup

60-85 ml cold water

cake flour

62 g room temperature water

starter dough from above

ammonia

g cake flour

g wheat starch

g baking powder

27 ml coconut oil oil

ml white vinegar

Tbsp white vinegar

In a large frying pan, sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.

Add in the diced BBQ pork and continue to sauté until the pork is heated through. 

Next, add in 5-spice powder, Chinese rose wine, hoisin sauce, and ketchup.

Prepare the cornstarch and flour slurry by adding 1 tsp cornstarch and 1 tsp flour into a small bowl with 4-6 Tbsp cold water. Mix with a spoon until the starch and flour dissolves.

Pour the cornstarch slurry into the pot and stir to coat the BBQ pork mixture. Bring to a boil and lower the heat.

The mixture will begin to thicken and become glossy.

Remove the BBQ pork filling from heat, stir in a little sesame oil, and transfer to a clean bowl. Cover with a lid and let cool.

Use a small ice cream scoop to divide the BBQ pork mixture into 10 portions, about 25-30g each.

Place the scoops onto a plate and chill in the fridge until just about ready to assemble. (Don&#039;t keep it at room temperature).

Cook the BBQ pork filling:

In a small bowl, add in 113g cake flour, 2g of active dry yeast, 15g of sugar and 62g water.

Knead together until it forms a dough. (It will be on the drier side).

Cover with plastic wrap and leave at room temperature overnight.

Make the starter: (the night before)

Transfer the starter mixture from the night before in to a larger bowl.

Add 2g baking ammonia dissolved in 2 tsp of water + a few drops of lye water. (Be careful, it will smell!)

Knead in the 60g granulated sugar, until it dissolves a little.

Add in the cake flour, wheat starch and baking powder.

Add in the milk, coconut oil, and vinegar.

Knead until the dough comes together.

Cover the bowl with a plate or plastic wrap and leave it to rest for about 30 minutes in a warm location.

When the dough shows some bubbles and has risen a little, lightly dust the work surface with some wheat starch and divide the dough into 10 equal portions. (About 45-50g each).

Roll the portioned dough into a flat disc and place a scoop of char siu BBQ pork filling (about 25-30g) in the centre.

Gather the dough up in 3 places, forming a triangular shape (like a samosa).

Gently press the centre down, and gather the sides up, forming a &quot;bulb/tulip.&quot;

Pinch the 3 seams together on the sides.

Place the bun onto a piece of parchment paper or muffin liner.

Repeat with the remaining dough and filling.

Cover the buns with some plastic wrap and leave to rest in a warm location for about 20-30 minutes.

Fill a large wok or pot (that can fit a steaming rack) with water and add 1 Tbsp white vinegar to it.

Bring the water to a boil over high heat.

Once the water is vigorously boiling, place 3-4 buns onto the steaming rack and transfer it to the pot or wok.

Cover with a lid and ensure that any steam vents are covered (I used a wet cloth), and place a kitchen towel over the rim of the lid, to help trap in as much steam.

Steam the buns for 12-13 minutes, until buns have formed cracks.

Remove the buns and repeat with the remaining buns.

The buns are best served immediately, hot and steamy.

Steam the buns:

The fillings of these Char Siu Baos are so succulent that all ages in my family like to have them every week.

I simply adore stuffed buns but haven't made any in awhile. Yours are making my mouth water! Love the flavor of these!

These buns look so good! I love the contrast in texture with the fluffy steamed bun and bbq pork filling. Yum!

Soft on the outside and delicious in the middle! Enjoyed these as dinner last night and they do not disappoint! My whole family loved them!

Do you know what is better than eating a hot steamed bbq bun from one of the vendors in Hong Kong? Making this delicious treat at home. Your buns are just beautiful.

These Pork Buns sound incredible! I can't wait to make these, in fact, I am going to make them this weekend.

Wow this is one of my favourite dishes, grew up with this and ate a lot.  Thanks for the tip on how to fold it, first time I see this method, I usually put the crease in the bottom

Hi - made the buns this morning.  Turned out great!!  Looking forward to sharing with family and friends.  Wondering if the cake flour and wheat starch measurements can be replaced with bao flour?  Any thoughts on this?

When we lived in HK and Malaysia, we used to eat Char Siu a lot. My daughter loves Char Siu Bao and other kinds of Chinese buns. We miss traveling overseas and all the exotic food we used to enjoy. Hopefully we can hit our next destination soon.

https://www.youtube.com/watch?v=JxGeuGxR3kY&feature=youtu.be

These Chinese Steamed BBQ Pork Buns (Char Siu Bao) consist of a soft and light steamed bun filled with a luscious sweet and salty BBQ pork filling. This recipe yields cracks/fissures in the buns, which is a characteristic of dim sum restaurant-style steamed pork buns. 

Watch how to make the BBQ pork filling and make the perfect cracked and fluffy steamed BBQ pork buns in this video!

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

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Ingredients:

Roasted BBQ pork filling:
75 g white onion diced
5 g garlic (about 2 cloves) minced
150 g char siu roasted BBQ pork diced
2 g 5-spice powder
3 ml Chinese rose wine or dry sherry
7 ml hoisin sauce
7 ml ketchup
2 g cornstarch
2 g all-purpose flour
60-85 ml cold water
2 ml sesame oil

For the dough:
Starter:
113 g cake flour
2 g active dry yeast
15 g granulated sugar
62 g room temperature water

Dough:
starter dough from above
2 g baking ammonia dissolved in 2 tsp of water
1 ml lye water
60 g granulated sugar
75 g cake flour
40 g wheat starch
10 g baking powder
20 ml whole milk
27 ml coconut oil or vegetable oil
15 ml white vinegar


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Get the full recipe here: https://www.siftandsimmer.com/steamed-bbq-pork-buns-char-siu-bao/

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The SECRET to Making CRACKED Steamed BBQ Pork Buns (Char Siu Bao)

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