Popular dim sum Char Siu Bao now easily make at home as follow….
A- Dough 1 :
serve 8-10 buns
2 cups all purpose flour + 1/2 cup cake flour
1 tbsp active dry yeast 1 cup warm water
( dust flour on the working table if you find a bit wet while kneading)
1/4 cup fine sugar pure lard 10 gm salt 1/2 tsp
Dough 2 :
all purpose flour 1/2 cup baking powder 1 tbsp pure lard 10 gm fine sugar 2 tbsp
* sieve flour and baking powder together before mixing to dough 1
2 cups of diced Chinese BBQ pork, (handy and simple)
1 onion, half stalk of leek cut and shredded
Hoisin sauce, Korean BBQ sauce , black stew soy sauce
( 2 tbsp each )
2 tablespoon of corn flour + 1 cup of water
* may have some fillings left over
Steps of making fillings –
1-hot pan , add 1 tbsp of cooking oil, saute shredded onion , leek and BBQ pork 1 min….
2- add sauce – (Hoisin sauce, Korean BBQ sauce , black stew soy sauce 2 tbsp each )
all mix well and add cornflour water, then bring to boil .
* cool and refrigerate the fillings before stuff
1…Best making the fillings ahead of time, and refrigerate for easy stuffing.
2…Mix dough 1 with pure lard at last adding, knead until smooth and
cover with a damp cloth, rest 30 mins
3…mix dough 2 except pure lard, blending in with dough 1, knead 5 mins more
add 1-2 tbsp of water and pure lard as final, gently knead the dough until it becomes smooth again …
4…Roll the dough into a long tube and divide it into 8 -10 pieces, (50-60 gm each more or less)
press into a disc shape with thicker in the center, thinner around the edges
5…spoon 1 tbsp of the fillings in the center, and pleat the buns, top each on a
parchment paper square and ready to steam.
6…best steam the buns with a bamboo steamer, steam 15 mins over high heat
with boiling water, done and serve hot .