Char Siu Bao

May 24, 2022 |

INGREDIENTS

Dough

60%    90g     German Wheat Type Flour 405

40%    60g     German Wheat Type Flour 550

5%     8g       Pane sourdough

1%      2g      Domino Verde

1%      2g      Angel Instant Yeast

13%   20g     Sugar

53%     80g   Water

5%        8g    Corn oil

METHOD

1.    Add all the ingredients into the mixing bowl.

2.    Mix them all together until the liquid is absorbed and transfer the mixture onto the kneading table.

3.    Knead the mixture to form a dough ball and rest it for 5mins and knead it again.

4.    Cut the dough ball into 5 equals size and set aside.

5.    Roll the dough into thin round bao skin

6.    Use the bao skin to wrap in the char siew filling, seal it and round into a ball

7.    Let it proof for 30mins to grow double size.

8.    Place buns seal side up in the steamer and steam for about 15mins.

9.    After steaming, let the bao sit in the steamer for 3mins.

CHAR SIU FILLING

200g   Char Siew

150g   Water

10g     German Wheat Type Flour 405

A bit of  Angel Yeast extract

10g     Cornflour

15g     Sugar

15g     Oyster sauce

10g     Dark sauce

4g       Honey

3g       sesame oil

A bit pepper

1 spring onion

2 onions

METHOD

1.    Preheat the cooking oil and fry the spring onions head and onions till fragrant and remove from the pan.

2.    Mix all the ingredients and cook it until it turns slightly sticky.

3.    Mix the sauce together with the Char siew with a 1:1 ratio.