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Steamed BBQ Pork Buns (Char Siu Bao) Easy Dim Sum Recipe by CiCi Li

Byamazingfoodstv


Traditionally, Steamed BBQ Pork Buns (Char Siu Bao) need several days to prepare. We’ll make it in just a few hours. No mother dough or ammonium bicarbonate is required in this recipe. Stay tuned to find out more!

Steamed BBQ Pork Buns (Char Siu Bao) Recipe:
Char Siu Recipe:
叉燒包，中文影片:

Serves: 8 pieces
Prep time: 1 hour and 10 minutes
Rest time: 1 hour and 10 minutes
Cook time: 15 minutes

For the dough:
2 cups cake flour (260 g), and 2 tablespoons for dusting
3 tablespoons powdered sugar
1 tablespoon instant (rapid rise) yeast
2 teaspoons aluminum-free baking powder
1/4 teaspoon lye water
1/2 teaspoon white vinegar
2 tablespoons extra light olive oil
½ cup (118 g) lukewarm water (around 100 °F or 38°C) (water level slightly more or less depends on the humidity level)

For the filling:
1 tablespoon extra light olive oil
½ onion, finely chopped
1 tablespoon fermented red bean curd sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon dark soy sauce
2 tablespoons honey
1/2 cup chicken stock
1 1/2 tablespoons cornstarch
4 tablespoons water
1 ½ cups diced Chinese BBQ Pork (Char Siu)

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32 Comments

  12. i think cake flour it’s just for cake.. now i finally found the whiter dough for bao.. thank you cici for always sharing your talents in cooking please dont be tired to translating your recipes in english.. thank you 😊

  22. i have seen many dim sum recipes….and i think on this the best thing i have seen is the way of pinching the bun off, is a really neat way for beginners…the hold and pinch small bits to make a small funnel shape takes some skill, so for beginners this method , is probably alot easier 🙂

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