Homemade Char Siu Bao Recipe
This has a tender and fluffy dough, with salty and sweet pork filling that is rich in flavor.
Main ingredients: ordinary flour 500 grams, yeast 5 grams, warm water 250 grams (adjust according to flour absorption)pork mince 400 grams
Auxiliary ingredients: barbecue sauce 30 grams,mushroom 10 grams,black fungus 10 grams,ginger a small piece, plant oil 20 grams, five-spice powder 5 grams, salt a small spoon,
MSG a small spoon,soy sauce 2 small spoons
Makes:
1. Soak mushrooms and black fungus, then chop them finely;Mix pork mince with plant oil, barbecue sauce, salt, MSG, five-spice powder, soy sauce; stir in one direction until well combined, add chopped mushrooms, black fungus, and ginger, mix evenly and set aside.
2. Mix flour with yeast, gradually pour in warm water while stirring with a chopstick to form a shaggy dough.
3. Knead the dough until smooth on the surface; cover with a lid or plastic wrap and let it rise in a warm place until doubled in size. Poke a hole with your finger in the center of the dough; if the hole does not collapse and you can see a honeycomb texture inside, the dough has risen sufficiently.
4. Knead the risen dough to form a smooth surface, then divide it into equal-sized portions.
5. Roll out small portions into dough wrappers for buns, stuff with barbecue meat filling.
6. Fold and shape the filled wrappers into buns.Place the buns on a steamer lined with a cloth, leaving space between them as they will expand during steaming. Let the buns rise again for 20 minutes (adjust according to room temperature). After the second rising is complete, use a large fire to bring water to a boil in the steamer; switch to medium heat and steam for 20 minutes. Turn off the stove and let it sit for 5 more minutes before lifting the lid.
7. The buns will be fully risen and fluffy.
Tips:
1. Boil with cold water, maintain medium heat for about 20 minutes after the water boils.
2. Let the buns sit for 5 minutes after steaming before lifting the lid; also, ensure that condensation from the lid does not drip onto the buns.
After steaming, let it sit for 5 more minutes before lifting the lid.
