Char Siu Bao (BBQ Pork Buns)

Chard Siu Bao Siu Siu Pillow, or Chinese barbecue pork sandwich, is the most popular Chinese steam sandwich. With a one -off -proof method, we make pork sandwiches for perfect barbecue and for the brats.

I have always remained Char Siu as a char of Char Siu since I have prepared a lot of Char Siu at home. Char Char Siu is a fabulous ingredient for many dishes, including Egg Foo Young, Char Siu Fried Rice and this Char Siu Bao. We have two versions of Char Siu Bao (Chinese pork sandwiches), one is steam cooked and the other is in the oven char siu bao (叉烧餐包).

Facted steam sandwiches (baozi) can differ both for flavors and wrapper. Bao’s wraps in northern China are strong, elastic, soft and without too many flavors. However, the envelope in southern China, especially in the Guangdong cuisine, are cushion-moorbid, fragileAND Sweet. If you’ve ever visited an authentic Sum Sum, you could know what I’m talking about. But the Dim Sum Char Siu Bao style cannot be reproduced at home without the help of “臭粉”, ammonium bicarbonate, which can help quickly produce a large amount of bubbles. But we have another way to go: a normal dough for steam sandwiches but still reaches the soft consistency of the pillow.

Char Siu’s filling

Let’s start with the fillingSince you need to refrigerate it for a while, making it easy to manage. To start with this easy char Siu Bao, create your Char Siu first the previous day, and then cut the char siu cooled into small dice.

Or let’s make an easy char siu fresh. Marialta the pork butt or even pork bacon if you prefer a fat cut with all the condiments for 4 hours. Remove and roast for 15 minutes on both sides. Then cut the pig into small dice.

So, prepare a char siu sauce to accompany the char siu meat to cubes. In a small pot, add 100 ml of water, 1 tablespoon of corn starch, 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce. Mix until the sauce is well combined. So mix the char siu dice that we made in the previous step. Cover and place the filling in the refrigerator to firm it a little so that you can easily wrap it in the following steps.

Wrapper Char Siu

Now, let’s compare the dough with the common dough. This time, I used a wider batch of yeast and used a one -off fermentation process, which can significantly shorten time.

Wrapper

• 300 g of flour in all respects + more to sprinkle
• 40 g of sugar
• 2 teaspoons. Sugar tolerant tolerant yeast
• 160 ml Hot water (or from 180 ml to 185 ml of hot milk), the best temperature for the liquid is about 35 ° C.
• 1 tablespoon. vegetable oil (corn oil)
• A small pinch of salt

Cook note for wraps

1. If you read the ingredients for the dough e Compare it with other Chinese steam sandwiches, This dough for Char Siu Bao contains more liquid (water and oil) and a greater amount of sugar. When it is well stabbed, the final dough should be soft but not sticky.
2. I use a Test method one -off for the casing, which allows significantly saving time and makes sandwiches softer and less rubbery. It is possible to resort to a traditional method of Chinese pork sandwich of two test methods (二发法). The yeast has also increased so that sandwiches can be well tried in a short time.

Steps

Place all the ingredients of the dough in a stand mixer and knead for 7-9 minutes slowly. Then cover and rest for 10-15 minutes. Knead the dough until smooth.

Now divide the dough into 12 equal portions. Fill each until it is smooth, then roll the dough of wraper routine wraper of about 10 cm in diameter with thin edges. If you need further instructions on the assembly of sandwiches, check this video. Assemble all those sandwiches.

I’m using a Chinese bamboo steamer set To steam most of my steam sandwiches and I highly recommend using one if you love the soft sandwiches of cushions, just like me. They can provide better steam conditions with a certain extra freshness from bamboo.

A time test

Cover the lid and now we start the one -off fermentation process.

• In a hot summer, cover the lid and let the sandwiches sit for 20-30 minutes until they are larger and softer.
• In the colder days, he warms the water in a pot for several minutes until hot but not boiling. Place the steamer on the pot and wait another 20-30 minutes. Panini can expand very quickly with hot temperatures and a higher humidity. If well tried, sandwiches become slightly more significant and softer (about 1/3 times bigger). If you pull a small hole, it will not recover or recover at a very low speed.

Vapor of sandwiches

Restart the fire and steam of the sandwiches for 15 minutes. Turn off the heat and let them resist for another 5 minutes before having fun. Now we have Char-Siu Boo-Soft of cushion with a dough suitable for the house.