Baked Char Siu Bao
green onions/spring onions
1 tablespoon hoisin
1 tablespoon dark soy sauce
¼ cup chicken stock
½ tablespoon vegetable oil
satchel of dried yeast
¼ cup sugar
½ cup warm water
2 cups plain flour
3 tablespoon oil
Egg wash: 1 egg beaten with a dash of water
Heat the vegetable oil in a wok or pan.
Add diced char siu to the wok/pan and stir then add spring onions, cook for 1 minute.
Add hoisin, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
Mix cornflour and stock together and then add to the pork mixture.
Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 - 15 minutes until it becomes all frothy.
Sift flour in to a large bowl.
Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.
Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.
Once dough has doubled in size knock back and divide in to 12 portions and shape in to round balls.
Use a rolling pin to roll out to approximately 5cm in diameter. Then pick the piece of dough up and gently pull the edges to enlarge to about 8cm in diameter.
By doing this it keeps the dough slightly thicker in the centre. This means when your buns are cooking they won't split on the tops.
Place a good sized tablespoon of filling on the dough circle. Then gather the edges and seal your bun
Place the bun seal side down on your baking tray. Continue with rest of dough.
Once all buns are complete brush surface with egg wash.
Place in oven for 15 minutes or until golden brown.
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