This baked Char Siu Bao (叉烧餐包) is different from the steamed Chinese pork bun.
Traditionally Char Siu Bao is a steamed meat bun mainly served in Dim Sum restaurants during breakfast. The baked version comes to popularity due to the hybrid of dinner rolls and the steamed pork buns.
There is no authentic recipe for these buns, and I have decided to formulate it based on my Japanese milk bread and steamed pork bun recipe with some tweaking.
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Recipe
(Please download the recipe and read the full details at tasteasianfood.com/baked-cha-... )
Ingredients A (TangZhong)
15g bread flour
65g water
Ingredients B (Bread dough)
250g bread flour
55ml water
10g milk powder
35g castor sugar
3g active dry yeast
2g salt
50g egg
40g butter
Ingredients C (Filling)
1 tbsp vegetable oil
40g onion
300g pork
2 tbsp light soy sauce
1.5 tbsp dark soy sauce
3 tbsp oyster sauce
150 ml water
1.5 tbsp sugar
1/4 tsp five-spice powder
1 tbsp cornstarch
Method:
Ingredients A (TangZhong)
15g bread flour
65g water
Ingredients B (Bread dough)
250g bread flour
55ml water
10g milk powder
35g castor sugar
3g active dry yeast
2g salt
50g egg
40g butter
Ingredients C (Filling)
1 tbsp vegetable oil
40g onion
300g pork
2 tbsp light soy sauce
1.5 tbsp dark soy sauce
3 tbsp oyster sauce
1.5 tbsp sugar
1/4 tsp five-spice powder
1 tbsp cornstarch
150 ml water
Method:
For the dough:
- Yeast mixture: Add a teaspoon of sugar to 55ml water and sprinkle the yeast into it. Gently stir the mixture to dissolve.
- TangZhong: Mix the bread flour with cold water in a small saucepan. Gently heat while stirring until the flour starts to thicken until you can draw lines on it.
- Pour the bread flour, milk powder, yeast mixture, sugar, salt, egg, and Tangzhong into a mixing bowl. Combine the ingredients with a spatula. Gently stir until they clump together.
- Kneading the dough for five minutes, roll out the dough thinly, and place the softened butter at the center. Fold and knead until the dough has incorporated all the butter.
- Transfer the dough to a container and wait until it doubles its size.
For the filling:
- Heat some oil in the pan over medium heat. Saute some diced onion until aromatic.
- Stir-fry the pork fat in the pan over low heat until the oil starts to render.
- Return the onion to the pan.
- Add the lean meat and stir fry until it is fully cooked.
- Mix all the remaining ingredients in C and cook until it becomes a thick gravy.
Wrap and bake:
- After the dough has doubled its size, punch out all the air inside the dough, then knead it for a minute.
- Divide the dough into ten equal portions. Roll each portion into a round ball, then flatten it with your palm.
- Roll out one portion of the dough to a circle about 8 to 10 cm.
- Place 30g of the filling and place it right at the center. Wrap the filling inside the dough.
- Place the buns on the baking tray lined with oiled baking paper, seam side down.
- Let it proof until the size expands to 1.5x of the original size.
- Apply a thin layer of egg wash on each bun.
- Preheat the oven to 190°C/375°F, upper and lower heat. Bake the buns on the middle rack for twenty minutes or until golden brown.
- Apply some melted butter on each bun. Serve.
#BakedCharSiuBao #BakedPorkBun #叉烧餐包
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Website: tasteasianfood.com/
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