Char Siew Bao...Chinese steamed buns
This is my first time making Chinese steamed buns or famously known as pau or bao. I was hesitant on how it would turn out, I must say it was good, for a first timer.
I had some Char Siew filling in hand and made this delicious Char Siew Pau. (See below for the recipe)
1 cup warm water
1 1/2 teaspoons instant yeast
1 tablespoon cooking oil
3 tablespoons sugar
3 cups all-purpose flour + more for dusting
1/4 teaspoon salt
1/2 teaspoon baking powder
squares parchment paper (4"x4")
Some prepared char siew filling
In a mixer bowl, add the warm water, oil, yeast and sugar. Let sit for 1 minute, until the yeast begins to bubble.
Add in the flour, baking powder and salt. With the paddle attachment, mix on low for 2 minutes. Add more flour, a tablespoon at a time, if the dough sticks to the sides of the bowl. Knead for 4 minutes, until dough is smooth, supple and clear the sides of the bowl. Or you can knead by hand. If the dough is sticky add more flour, a tablespoon at a time.
Shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with a clean towel and let rise in a warm, dry spot for 1 hour, until it nearly double in size.
Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls.
As you work with one ball at a time, keep the rest covered so that they don't dry out. Roll the dough round, about 4in in diameter, fill about one tbs of char siew filling. Gently cup the dough as you seal it close by pinching the dough together at the center.
Place bun on a parchment paper square, repeat with the remaining dough balls and place into the steamer ring. Cover and let it rest for 10 min.
Fill your pot or wok with 2" of water and on the stove. The water should be boiling when you place the steamer ring.
Turn on the heat to high and steam for 15 min.
Turn off the heat, without opening the steamer. Let rest for 1 minute. Open steamer and gently lift the buns, to let the buns cool.
TIP: If you are not eating right away, you can keep the buns in the bamboo steamer, on top of the pot of water. Make sure there is plenty of water in the pot. Turn heat to low, so that you have a gentle mist of steam coming up to keep the buns moist and warm. Make sure you don't run out of water in the pot!
Enjoy...jue
1 cup warm water
1 1/2 teaspoons instant yeast
1 tablespoon cooking oil
3 tablespoons sugar
3 cups all-purpose flour + more for dusting
1/4 teaspoon salt
1/2 teaspoon baking powder
squares parchment paper (4"x4")
Some prepared char siew filling
In a mixer bowl, add the warm water, oil, yeast and sugar. Let sit for 1 minute, until the yeast begins to bubble.
Add in the flour, baking powder and salt. With the paddle attachment, mix on low for 2 minutes. Add more flour, a tablespoon at a time, if the dough sticks to the sides of the bowl. Knead for 4 minutes, until dough is smooth, supple and clear the sides of the bowl. Or you can knead by hand. If the dough is sticky add more flour, a tablespoon at a time.
Shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with a clean towel and let rise in a warm, dry spot for 1 hour, until it nearly double in size.
Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls.
As you work with one ball at a time, keep the rest covered so that they don't dry out. Roll the dough round, about 4in in diameter, fill about one tbs of char siew filling. Gently cup the dough as you seal it close by pinching the dough together at the center.
Place bun on a parchment paper square, repeat with the remaining dough balls and place into the steamer ring. Cover and let it rest for 10 min.
Fill your pot or wok with 2" of water and on the stove. The water should be boiling when you place the steamer ring.
Turn on the heat to high and steam for 15 min.
Turn off the heat, without opening the steamer. Let rest for 1 minute. Open steamer and gently lift the buns, to let the buns cool.
TIP: If you are not eating right away, you can keep the buns in the bamboo steamer, on top of the pot of water. Make sure there is plenty of water in the pot. Turn heat to low, so that you have a gentle mist of steam coming up to keep the buns moist and warm. Make sure you don't run out of water in the pot!
Enjoy...jue
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