Char Siew Bao is one of my kids favourite food! Who can resist the sweet, smoky and gooey pork filling encased in a soft fluffy bun?! ^0^ But my first attempt on making this steamed bun turned out not satisfactory as I killed the yeast (plus the yeast has expired 2 mths ago) resulting a dense texture bun. It is still edible whilst still hot, but not after cooling down as it has turned hard rock. hahaha not giving up....so I bought a packet of new yeast and re-do again the following day!
Easy Char Siew Filling.....this recipe is definitely a keeper! After using it for char siew pau, now am thinking of making a few batches for 叉烧酥 BBQ Pork Puffs, 叉烧菠萝包 ，叉烧餐包 hahaha....
Freeze filling, easy for wrapping up!
Recipe source : WendyinKK
Ingredient (12 portions)
- 400gm pork belly (skin removed)
- 2 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp Chinese rose wine
- 1 tbsp oyster sauce
- 80gm sugar
- 2 tsp corn starch
- Boil pork belly in 2 cups water for 15 mins until cooked. Remove pork belly and cool down. Finely dice pork belly.
- Retain 1/2 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
- In a dry pan, cook diced pork belly until fragrant.
- Add in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
- Add in sugar and cook until it melts.
- Put in cornstarch mixture and cook until the gravy thickens. Remove from fire.
- Divide filling in 12 small portions and freeze until time of use. (Tip : I lay a piece of cling wrap over a small muffin cup, scoop in filling and gather the wrap and twist to seal. Place all individual wrapped filling into container and freeze)
Take a portion of the dough and wrap up with a frozen filling
Recipe source : WendyinKK
Ingredient (10 buns)
- 300gm Hong Kong flour
- 60gm sugar
- 1/4 tsp salt
- 150ml warm water
- 2 tsp instant yeast
- 1/2 tsp sugar
- 30gm softened shortening
- Combine water, yeast and sugar. Wait for the mixture to froth.
- Combine flour, sugar, salt in a mixing bowl. Add in yeast mixture.
- Knead until it form a soft dough.
- Add in shortening and knead until the dough is smooth.
- Shape into a ball and cover. Proof for about 1 hour until double in bulk.
- Punch down dough and knead lightly. Divide into 10 equal portions, approx 50gm each.
- Flatten dough into a circle. Place a frozen filling into the centre of the dough. Gather the sides of the circle and pinch the top together. Place onto a piece of paper.
- Rest for 30mins and steam over preheated steamer on high fire for 10mins.
1st attempt : the yeast not active resulting the ugly looking appearance
2nd attempt : this is how it should be! Pretty & puffy Char Siew Pau!!
Gooey moist char siew filling