D'Open Kitchen

COOKING FOR THE SOUL

Steamed Char Siu Bao

Name: Steamed Char Siu Bao
Prep time: 45 min
Cook time: 30 min
Ingredients: 250 g Bao Flour; 1 tsp Instant Yeast; 3/4 tsp Double Action Baking Flour; 30 g Icing Sugar; 140 ml Lukewarm Milk (100m milk + 40ml hot water); 30 g Caster Sugar; 1 tbsp Shortening; 1/4 tsp Vinegar; Extra 50 grams for dusting; 300 g Char Siu

Recipe by

Trish yee

Embark on a heartwarming culinary adventure with our cherished family recipe for Steamed Char Siu Bao. Passed down through generations, these delicate treasures hold a special place in our hearts and now, in your kitchen. Picture this: pillowy-soft, steamed buns enclosing a filling of succulent char siu, the sweet and savory Chinese barbecue pork we've savored for years. As the steam rises, the aroma fills the air, reminiscent of gatherings and stories shared around the table.

Crafting these buns is more than a recipe – it's a tradition that binds us together. The dough, a canvas of love and patience, yields buns that are as tender as a grandmother's embrace. The char siu, marinated to perfection, unveils layers of flavor that tell tales of our heritage. Each fold, each pinch is a moment of connection with our culinary roots.

As you savor these Steamed Char Siu Bao, you're not just enjoying a meal; you're becoming a part of our family's story. Share these buns with your loved ones, creating your own memories and traditions. May this recipe fill your home with the same warmth and joy it has brought to ours for years – a truly personal journey into the heart of our cherished flavors.

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Prep Time 45

Cook Time 30

Proofing Time 1 40

Course Snack

Cuisine Chinese

Ingredients

Dough

250 g Bao Flour
1 tsp Instant Yeast
3/4 tsp Double Action Baking Flour
30 g Icing Sugar
140 ml Lukewarm Milk 100m milk + 40ml hot water
30 g Caster Sugar
1 tbsp Shortening
1/4 tsp Vinegar
Extra 50 grams for dusting

Filling

300 g Char Siu

Instructions

Mix the lukewarm water with sugars and add yeast and wait until yeast activates (bubbles).
In a large bowl combine all the ingredients (wet into dry) and knead until soft for about 5 - 10 minutes.
Knead through shortening and continue to knead until soft, smooth and elastic.
Shape it into a ball and cover the dough with a damp cloth and let it rest until the ball doubles in size.
Knock down the dough and transfer to a flour'ed surface and divide to 10 or 12 pieces.
Shape in a ball, flatten it and wrap each piece with about 30 grams of char siew and seal the bun up the top with a twist or plait.
Add some baking paper underneath and let is proof for about 30 minutes before steaming - the bao should grow in size a little.
Steam on high for about 8 - 10 minutes and leave to cool down (in high humidity if possible) to prevent cracks.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.