Thursday, August 20, 2009

又见叉烧包 / Char Siew Bao II

You must be wondering why have I named my post as "又见叉烧包 " or in other words Char Siew Bao déjà vu? :) Actually this is not the first time I made Char Siew Baos (A.K.A. Barbecue Pork Steam Buns) and not the first time I blog about it too. :) In fact I love char siew bao, and so is my little daughter, so making it is really a treat for us. Reason being we get to eat as much as we want! But getting the right taste in the BBQ pork filling and the right texture in the buns is really no easy business. Having practice making it for several times now...I can finally say I have found the recipe that I am contented with. :) BTW, not sure why my baos looked a little "yellowish" this time... I did use the usual bao flour. Might be from the BBQ sauce? Don't care! Eat first, haha!
I actually got the bao dough recipe from Rasa Malaysia, but did some changes to it, like I omitted the vinegar and have slightly different amount of flour and water. I will post my version here for my own future reference. As for the BBQ pork filling, it is originated from Gina of Kitchen Capers. Thanks Gina!!

Ingredients for Char Siew filling:
300g Char siew pork, chopped finely (store bought)
3 tbsp toasted sesame seeds
6 shallots*, sliced thinly and fried till golden brown

Note: original recipe calls for 4, I like more

120ml water

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

2.5 tbsp sugar

1 tbsp tapioca flour

1 tbsp corn flour

1 tsp plain flour

2 tbsp store given char siew sauce (optional)

  • In a large mixing bowl, add all the seasoning ingredients together and mix well.
  • In the saucepan with medium low heat, add the seasoning mixture and cook till it thickens.
  • Add the chopped char siew pork and fried shallots and stir till well combined. Then add the toasted sesame.
  • Off the fire and dish up to cool till ready to use. This can be made ahead of time and kept in the fridge for 24 to 48 hrs.
Ingredients for Bao Dough (makes ~20):
8g active dry yeast
175ml water
280g Bao flour*
120g wheat starch
120g caster sugar
40g shortening

12g double active baking powder
15ml water

Note:*I only had 250g Bao flour left, so I substitute the rest with Hong Kong flour

  • In a large mixing bowl, mix all flour and sugar together with the shortening till well combined.
  • Add water and yeast and knead it till it become a soft dough.
  • Let dough proof for at least 2 to 3 hrs before use.
  • After the dough is done proofing, dissolve the baking powder in the water and knead it into the Bao dough. Continue till everything comes together, then let the dough rest for 20mins before shaping.
  • Divide the dough into 20 equal portions. Roll round and the then flat with a rolling pin into a flat disc. Spoon 1 heaping teaspoon of the BBQ filling in the center. Gather the edges and seal.
  • Get ready the bamboo steamer with hot water boiling and some cut out parchment paper (2.5"by 2.5") for the baos to be placed on.
I can safely say this is one recipe that I have made several times and my family and friends are still raving over it every time they eats it. Sometimes I wonder can it be the BBQ pork I bought play a major part in that, or that particular bao flour brand I used that makes it all so good. Nevertheless, I hope to keep it consistently yummy so everyone gets to enjoy it every single time I make them. :)

I was really glad that this time the bao did "smile" after steaming. The "crack" on the top shows the fluffiness of the bao texture...nice!
Need I say more...the picture already shows you how delicious it is! Go make will "rock" your world! Figuratively speaking only, heehee. :D Soon, I will not be the only one with the déjà vu feeling...I am sure you will be making it over and over again. ;)


Kitchen Corner said...

Char Siew Bao, my all time favorite snack. I still haven't try to make it. The filling seems like not easy to make. Hopefully I've the guts to try out one day. Thanks for sharing!

Honey Bee Sweets said...

Hi Grace,
Actually if you have all the ingredients..the filling is much easier to make then the bao skin. :) But do buy the char siew from your favorite that it will taste even better. Do try! It's yummy. :)

Happy Homebaker said...

Thanks for sharing your Char Siew Bao recipe! The filling looks good! I have been wanting to try make baos, hope I can really get down to making it soon! In the mean time I can just look the delicious baos you have made :)

Honey Bee Sweets said...

Yes, do try! This is a decent recipe I would say. But do remember to cover the rest of the dough when you are shaping / filling the baos. Because it tends to dry up and it will not open up/crack at the top as much when steamed. :) Looking forward to your post!

Ms Chan said...

your char siew bao look delicious i wonder what is wheat starch name in chinese & where to buy?

Honey Bee Sweets said...

Hi Ms Chan,
Wheat Starch is actually "蒸面粉“, you should be able to find it easily in any grocer. Good luck!

WH said...

Hi, I tried this recipe today and the result was not bad. My baos even "smiled" very nicely.

However, it's not AS fluffy as I would like it to be. So my question is, during the kneading process - how long do you knead? You said knead until it becomes a soft dough; do you merely just knead it enough to get a smooth ball or do you knead longer until smooth and elastic (like making Asian breads)?


Honey Bee Sweets said...

Hi WH,
Mmm...actually I cannot really remember how long did I knead the dough. But I think once the dough is smooth, I stopped. Probably not as long as the Asian breads. If you are looking for super soft & fluffy versions, probably will be those overnight dough with ammoina in it. I have opt not to use ammonia, so you will have to search for other better recipes, good luck!