For this reason, steamed BBQ pork buns or Char Siu Bao, equally good called steamed roast pork buns choose been on our to-do listing for a long, long time. We’ve had lots of questions from readers on how to brand steamed buns, too for expert reason. This cracking variation is a super star on dim amount tables, enjoyed yesteryear people of all ages.
But I wasn’t going to simply throw it together; nosotros choose high standards here. Like our Milk Bread recipe, I’ve been on the hunt for a perfect steamed bun recipe for a long time. The perfect steamed BBQ Pork bun is snowy white too cracked opened upward at the top. Check out our Chinese Roast Pork Cha Siu recipe to brand your ain filling!
- For the dough:
- 1 teaspoon active dry out yeast
- ¾ loving cup warm water
- 2 cups all-purpose flour
- 1 loving cup cornstarch
- 5 tablespoons sugar
- ¼ loving cup canola or vegetable oil
- 2½ teaspoons baking powder
- For the filling:
- 1 tablespoon oil
- ⅓ loving cup finely chopped shallots or carmine onion
- 1 tablespoon sugar
- 1 tablespoon low-cal soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 teaspoons nighttime soy sauce
- ½ loving cup chicken stock
- 2 tablespoons flour
- 1½ cups diced Chinese roast pork (you tin dismiss purchase it ready-made, or run into our recipe to brand your own)
- In the bowl of an electrical mixer fitted alongside a dough claw attachment (you tin dismiss equally good simply usage a regular mixing bowl too knead yesteryear hand), dissolve the yeast inward the warm water. Sift together the flour too cornstarch, too add together it to the yeast mixture along alongside the carbohydrate too oil. Turn on the mixer to the lowest setting too allow it function until a polish dough ball is formed. Cover alongside a damp textile too allow it residue for 2 hours. (I haven't forgotten virtually the baking powder. You'll add together that later!)
- While the dough is resting, brand the meat filling. Heat the fossil oil inward a wok over medium high heat. Add the onion too stir-fry for a minute. Turn rut downwardly to medium-low, too add together the sugar, soy sauce, oyster sauce, sesame oil, too nighttime soy. Stir too laid upward until the mixture starts to bubble up. Add the chicken stock too flour, cooking for a duo minutes until thickened. Remove from the rut too stir inward the roast pork. Set aside to cool. If you lot brand the filling ahead of time, comprehend too refrigerate to forestall it from drying out.
- After your dough has rested for 2 hours, add together the baking pulverisation to the dough too plough the mixer on to the lowest setting. At this point, if the dough looks dry out or you're having problem incorporating the baking powder, add together 1-2 teaspoons water. Gently knead the dough until it becomes polish again. Cover alongside a damp textile too allow it residue for some other xv minutes. In the meantime, larn a large slice of parchment newspaper too cutting it into 10 4x4 inch squares. Prepare your steamer yesteryear bringing the H2O to a boil.
- Now nosotros are laid upward to get together the buns: coil the dough into a long underground too dissever it into 10 equal pieces. Press each slice of dough into a disc virtually 4½ inches inward diameter (it should live on thicker inward the middle too thinner around the edges). Add some filling too pleat the buns until they're shut on top.
- Place each bun on a parchment newspaper square, too steam. I steamed the buns inward 2 separate batches using a bamboo steamer (be certain the boiling H2O does non impact the buns during steaming process). Once the H2O boils, house the buns inward the steamer too steam each batch for 12 minutes over high heat.