Char Siu Bao-Baked Buns Recipe
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4.6
10 reviews
Excellent
Char Siu Bao-Baked Buns Recipe
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Super soft Tangzhong baked buns with Chinese Char Siu Pork as filling.
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Ingredients
For the filling
- 2 cups char siu pork leftover, diced
- 100 ml water
- 1 tbsp. cornstarch
- 1 tbsp. soy sauce light
- 1 tbsp. oyster sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. sugar
Roux
- 20 g all-purpose flour about 2 tablespoons
- 100 g water 100 ml
Main dough
- 195 g bread flour about 1.5 cups
- 90 g cake flour about 3/4 cup
- 6 g instant yeast about 2 teaspoons
- 30 g sugar about 2 tablespoons (or reduce to 10g for a salty bun
- 3 g salt about 1/2 teaspoon (or extra 3g for a salty bun
- 1 egg middle size
- 80 g milk about 1/4 cup, scant
- 45 g unsalted butter 3.5 tablespoons, softened at room temperature
Egg wash and decorating
- 1 egg whisked with 1 tablespoon water
- 1 teaspoon sesame seed roasted
- 1 tablespoon unsalted butter melted
Instructions
Water roux
- In a small pan, mix flour with water and then keep stirring over slow fire until the mixture becomes thicker and thicker. And the lines of your spatula will not disappear directly. Remove from heat and cool down.
- Transfer the water roux (TangZhong Starter) mixture into a clean bowl and cover with plastic wrap and place in fridge at least overnight (I usually use around 2 days).
Filling
- Mix cornstarch with water and set aside for couple of minutes until well combined.
- In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices.
- Cover the filling and place in fridge for 30 minutes.
Wrapper
- Before making the main dough, move the water roux to room temperature to set reset for around 30 minutes.Add all the ingredients including milk, egg and tangzhong into a breadmaker or a large mixing bowl. Then add the sugar, salt, flour and yeast. Knead the dough for around 10 minutes at slow speed. And add “butter “and continue kneading for another 10 minutes at medium speed. Then set aside and wait for the first proofing. In winter days, we might need hours until the dough is 2 to 2.5 times in size.
- Transfer the dough to a clean-floured operation board and then divide into 8 equal portions. If you plan to make smaller ones, you can choose 12 to 14 portions and round each one.
- Take one portion out, press down to a round wrapper. Scoop around 1 tablespoon Char Siu pork filling to the center. Seal the bun completely and then turn it over. Repeat the process to assemble all the other buns.
- Set aside for the second proofing until the buns are doubled in size again.
- Pre-heat the oven to 180 degree C. Brush egg wash and top with white sesame seeds.
- Bake for 18 to 20 minutes or until well golden brown colored.
- (optional) brushing some melt butter and serve after cooling down for several minutes.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
44mg
(15%)
Sodium
347mg
(14%)
Potassium
66mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
240IU
(5%)
Calcium
25mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 347mg | 14% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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