Thanks for the recipe. I used a breadmaker on dough setting which made this incredibly easy.
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Excellent sauce and filling! Next time, I'll use less sugar on the sauce only because the store bought cooked bbq pork was sweet already. This is a keeper! Thank you!
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I can't believe I made these! Char sui bao are my favourite bao and I'm so excited to have this recipe! It's time consuming but very, very worth it - I can't wait to serve these tonight! They look so authentic and were so much fun to make and steam in my new bamboo steamer. The only thing I would do next time is grease the damn baking paper because the one I ate stuck to it. Thanks for posting your awesome recipe!
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These are excellent. Very easy to make and great instructions. Step 14-16 I heated in the microwave. I doubled the recipe and got 18 buns (cut 24) probably because I filled mine a bit more with the pork mixture than stated. 12 of these are in the freezer. Great recipe, thanks for posting.
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These are very good! I made 1.5 times the recipe because I wanted to use up all the barbecued pork I had. Rather than divide the dough into 18 equal portions, I weighed out 17 approximately 40-gram pieces of dough to wrap the filling in. I oiled the waxed paper to prevent sticking, and when I shaped the buns, I tried to keep the centers fairly thick, and the edges thinner, as I have learned to do with similar recipes. Thank you very much for this recipe. I will enjoy using it.
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