Titus Chan's Char Siu Bao
- Ready In:
- 5hrs 15mins
- Ingredients:
- 16
- Serves:
-
24
ingredients
-
Dough
- 1⁄4 cup sugar
- 1 3⁄4 cups warm water
- 1 tablespoon yeast
- 3 cups enriched cake flour
- 3 cups all-purpose flour
- 2 tablespoons shortening
-
Filling
- 2 teaspoons vegetable oil
- 1 lb char siu pork, diced
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 1⁄2 cups water or 1 1/2 cups chicken broth
- 2 teaspoons sesame oil
- salt and pepper
- 2 tablespoons cornstarch, dissolved in
- 4 tablespoons water
directions
- To make dough: Dissolve sugar in warm water (water should be as hot as your finger can stand to touch). Add yeast. Let stand 10 minutes as yeast foams and rises.
- Sift flours together twice. Place in a large bowl. Add shortening, then slowly add the yeast mixture, incorporating it into the flour gradually. Form into a ball.
- Turn onto a floured surface and knead 5 to 7 minutes, until smooth and elastic. Add more flour or water if necessary. Place in a clean bowl and cover with a damp cloth. Let rise in a warm place for 2 to 4 hours, until at least doubled in bulk.
- To make filling: Heat vegetable oil in a wok. Add remaining ingredients, except the cornstarch slurry, and stir-fry until hot. Bring to a boil, then stir in slurry to thicken. Cool.
- To assemble bao: Remove warm dough from bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife or cleaver. Place a section of dough cut-side down on a flat surface and pound with the flat side of the knife. Then press down on the dough with the knife and turn the knife clockwise to form the dough into a thin circle, about three inches in diameter. Use the knife to lift the dough and place it in your hand.
- Place a heaping tablespoon of filling into the circle, gather up the edges and pinch closed in the center. Place on a square of paper. (Dough is easier to work with when warm. Beginners may wish to work with half the dough at a time, keeping the remainder in a warm place.).
- Let filled buns rise in a warm place 15 minutes.
- Oil steamer baskets and arrange buns 1/2-inch apart. Fill a wok 75 percent with water and bring water to a boil. Steam buns 15 minutes over high heat. If buns are in two stacked trays, switch the trays midway. Serve hot.
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Reviews
-
This is very good. The dough is easy to handle and it rise beautifuly. The filling is so good. My only problem is the dough when done steaming is a little dry. I guess the water is not enough...will add more next time. If your are craving for steam pork buns ..this is a good recipe to try. Thank you for posting.
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