Cha Siu Bao (Sweet Barbecue Pork Buns)

Recipe by ChrisMc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
YIELD: 8 bao
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
  • I like the Noh brand, personally.
  • Chop the char siu and mushrooms finely.
  • Combine the water and cornstarch and stir into the char siu and mushrooms.
  • Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
  • Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
  • To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
  • Combine water with salt, milk and oil; stir in flour.
  • Knead 5-10 minutes or until dough is smooth.
  • Divide dough into 8 even balls.
  • Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
  • Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
  • Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
  • Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
  • Bring the water under the steamer to a boil and steam bao for 10 minutes.
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