Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”.
Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns.
Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it.
It does take a little time and effort, but I promise it will be well worth it!
I hope that you will enjoy the recipe.
CHAR SIU BAO
Yield: 6 pieces
Active time: 4 hours
Total time: 19-20 hours
MOTHER DOUGH
25 g Unbleached Cake Flour
1/6 tsp Instant Yeast
20 g Water
BARBERQUE PORK
250-300 g Pork Belly
2 tbs Vegetable Oil
2 tbs Ginger (Minced)
4 tbs Green Onion (Chopped)
300 ml Water
2 tbs Rice Wine
1½ tbs Light Soy Sauce
1 tsp Dark Soy Sauce
5 Star Anise
1 Cinnamon Stick
2 Cardamom Pods
6 Whole Cloves
2 Liqorice Root
1 Luo Han Guo (Monk Fruit)
1/4 tsp Ginger Powder
25 g Rock Sugar
1/2 tbs Liquid from Red Bean Curd
1½ tbs Red Miso Paste
1/2 tsp Red Yeast Rice Powder
or Paprika Powder
1½ tbs Honey
*Additional Light Soy Sauce for Marinate
BASTING SAUCE
Equal part honey and marinade sauce
STARTER DOUGH
24 g Mother Dough
72 g Unbleached Cake Flour
42 g Water
SLURRY SAUCE (FOR THE FILLING)
2 tbs Vegetable Oil
1/4 Onion (Chopped)
2 Scallion (Chopped)
40 ml Water
1/2 tbs Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/4 tsp Red Miso Paste
3/4 tbs Sweet Soy Sauce
1 ½ tbs Caster Sugar
1/8 tsp Salt
1 tsp Sesame Oil
1/2 tbs Corn Starch
1/2 tbs Unbleached Cake Flour
1/2 tbs Potato Starch
30 ml Water
FINAL DOUGH
All Starter Dough (138 g)
50 g Caster Sugar
10 g Water
1/5 tsp Ammonium Bicarbonate
1/5 tsp Baking Soda
80 g Unbleached Cake Flour
1/2 tsp Cream of Tartar
1⅔ tsp Double Acting Baking Powder
6 g Shortening
FULL RECIPE: http://bembumkitchen.home.blog/2021/11/09/char-siu-bao-bbq-pork-filled-buns/
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#bembumkitchen #charsiubao #chinesebbqporkbuns
Chapters
00:00 Intro
01:53 Mother Dough
02:25 Marinated Sauce
04:23 Marinate the pork
05:20 Starter Dough
05:55 Roast the pork
07:00 Slurry Sauce
08:05 Prepare the filling
09:03 Final Dough
10:56 Wrapping the Bao