Soft, fluffy steamed buns filled with savory Chinese barbecue pork, offering a perfect blend of sweet and salty flavors wrapped in a pillowy dough. A straightforward recipe to make classic char siu bao at home.
Ingredients extracted via AI
6 g dry yeast236 ml lukewarm water381 g bread flour78 g cornstarch70 g granulated sugar12 g fine sea salt28 g unsalted butter28 g pork fat320 g Chinese barbecue pork30 ml cooking oil2 shallots8 g granulated sugar30 ml oyster sauce22 ml dark soy saucespicy bean paste (optional)118 ml water19 g all-purpose flour
Procedure generated via AI
Combine 2 teaspoons (6 grams) of instant dry yeast with 1 cup (236 milliliters) of lukewarm water (about 36 °C) and let it sit for 10 minutes.
In a bowl, mix together 2 1/2 cups (381 grams) bread flour, 1/2 cup (78 grams) cornstarch, 5 tablespoons (70 grams) granulated sugar, and 2 teaspoons (12 grams) fine sea salt.
Attach the bowl to a stand mixer fitted with a dough hook. Begin kneading on low speed while gradually adding the yeast water.
Continue mixing on low speed until a sticky dough forms, adding more water by the tablespoon if needed until the dough comes together.
Increase the speed to low-medium and knead for 2 minutes. Gradually add 2 tablespoons (28 grams) of softened unsalted butter or pork fat, scraping down the sides of the bowl as needed.
Knead on low-medium speed for 8 to 10 minutes until the dough is smooth and elastic.
Turn the dough out onto a floured surface, shape it gently into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise for about 1 1/2 hours or until doubled in size.
Cut 2 cups (320 grams) of Chinese barbecue pork (char siu) into small pieces.
Heat 2 tablespoons (30 ml) of cooking oil over medium-high heat and sauté 2 finely chopped shallots until translucent.
Add 2 teaspoons (8 grams) of sugar, 2 tablespoons (30 ml) oyster sauce, 1 1/2 tablespoons (22 ml) dark soy sauce, and optional chili bean paste. Stir to combine.