Guangdong

Char siu bao

Name: Char siu bao
Total time: 2 h
Yield: 6 servings
Cuisine: Cantonese
Ingredients: 2 1/2 cups maida (all-purpose flour, plain flour); 4 tbsp divided sugar; 1 1/2 tsp instant dry yeast; 2 tsp baking powder; 2/3 cup lukewarm water; 2 tbsp divided cooking oil (vegetable oil); 3 finely chopped shallots; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 2 tsp soy sauce; 1 tsp dark soy sauce; 1 tbsp in 4 tbsp water cornflour (cornstarch); 250 g char siu diced (see Char siu) pork

Fluffy white buns that split open in a smile to show sticky pork inside.

120 minTime

13 gProtein each

mildSpice

Buns that smile2 chapters · 1 min read

Make it your way

Grandma's waySteamed yeast buns filled with char siu in oyster sauce gravy.

The original

377kcalsame

13 gproteinsame

2 gfibresame

120minutessame

Cantonese char siu bao.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Sugar4 tbsp, divided

Instant dry yeast1½ tsp

Baking powder2 tsp

Water⅔ cup, lukewarm

Cooking oil (vegetable oil)2 tbsp, divided

Shallots3, finely chopped

Oyster sauce1 tbsp

Hoisin sauce1 tbsp

Soy sauce2 tsp

Dark soy sauce1 tsp

Cornflour (cornstarch)1 tbsp, in 4 tbsp water

Pork250 g char siu, diced (see Char siu)

Method

5 steps

1Mix flour, most of the sugar, yeast and water into a soft dough, knead in 1 tbsp oil until smooth. Cover and rest 1 hour.
2For the filling, fry the shallots in the remaining oil, add the sauces, the rest of the sugar and the slurry, and cook until thick. Fold in the char siu and cool.
3Knock back the dough, knead in the baking powder and divide into 12.
4Roll each piece into a circle, fill, gather and pinch the top closed. Set on squares of paper and rest 15 minutes.
5Steam over high heat for 12 minutes. Turn off and wait 2 minutes before opening the lid.

Serve it like this

Serve hot in the steamer basket, two to a person, with tea. Tear one open at the table so everyone sees the filling.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guangdong

Char siu bao

Fluffy white buns that split open in a smile to show sticky pork inside.

120 minTime

13 gProtein each

mildSpice

Buns that smile2 chapters · 1 min read

Make it your way

Grandma's waySteamed yeast buns filled with char siu in oyster sauce gravy.

The original

377kcalsame

13 gproteinsame

2 gfibresame

120minutessame

Cantonese char siu bao.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Sugar4 tbsp, divided

Instant dry yeast1½ tsp

Baking powder2 tsp

Water⅔ cup, lukewarm

Cooking oil (vegetable oil)2 tbsp, divided

Shallots3, finely chopped

Oyster sauce1 tbsp

Hoisin sauce1 tbsp

Soy sauce2 tsp

Dark soy sauce1 tsp

Cornflour (cornstarch)1 tbsp, in 4 tbsp water

Pork250 g char siu, diced (see Char siu)

Method

5 steps

1Mix flour, most of the sugar, yeast and water into a soft dough, knead in 1 tbsp oil until smooth. Cover and rest 1 hour.
2For the filling, fry the shallots in the remaining oil, add the sauces, the rest of the sugar and the slurry, and cook until thick. Fold in the char siu and cool.
3Knock back the dough, knead in the baking powder and divide into 12.
4Roll each piece into a circle, fill, gather and pinch the top closed. Set on squares of paper and rest 15 minutes.
5Steam over high heat for 12 minutes. Turn off and wait 2 minutes before opening the lid.

Serve it like this

Serve hot in the steamer basket, two to a person, with tea. Tear one open at the table so everyone sees the filling.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Char siu bao

Make it your way

Ingredients

Method

Char siu bao

Make it your way

Ingredients

Method

Make it a meal