Friday, August 1, 2014

Char Siew Bao 叉烧包

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 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!

Easy Char Siew Filling
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

  1. Boil pork belly in 2 cups water for 15 mins until cooked. Remove pork belly and cool down. Finely dice pork belly.
  2. Retain 1/2 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
  3. In a dry pan, cook diced pork belly until fragrant.
  4. Add in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
  5. Add in sugar and cook until it melts.
  6. Put in cornstarch mixture and cook until the gravy thickens. Remove from fire.
  7. 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)

Proofed dough

 Take a portion of the dough and wrap up with a frozen filling

 Before steaming

Pau Skin (steamed bun dough)
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

  1. Combine water, yeast and sugar. Wait for the mixture to froth.
  2. Combine flour, sugar, salt in a mixing bowl. Add in yeast mixture.
  3. Knead until it form a soft dough.
  4. Add in shortening and knead until the dough is smooth.
  5. Shape into a ball and cover. Proof for about 1 hour until double in bulk.
  6. Punch down dough and knead lightly. Divide into 10 equal portions, approx 50gm each.
  7. 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.
  8. 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

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe


Susanne Ng said...

Looks delicious!

DomesticGoddessWannabe said...

Veron! I have not had the guts to make baos yet but when I do, I am so going to refer to this recipe!!!

Peng said...

Diana...I'm sure u can make it better than mine! :D

Rumbling Tummy said...

Interesting way to prepare the fillings.

Karen Luvswesavory said...

Hi Peng, your steamed char siew bao looks very yummy too !

mui mui said...

Hi Peng,
Sorry for my late visit :p
Your CSB looks like those selling in the dim sum restaurant, even better. Full of filling..yum yum!

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