Char Siu Bao 叉烧包

Trying to make Char Siu Bao 叉烧包 today.

I had done a homemade char siew yesterday which I had already journal down this recipehereThis bao recipe was shared by a FB friend so I was really keen to try it myself.

Learning experience:

I have modified the method as I don't have a bread machine.  Also, the dough was not soft enough for me to work on, thus I add on more proofing time.Overall, the texture is really good, soft and fluffy.

Thanks, C for sharing this wonderful recipe.

Adapted

What you need:yield: 11 buns

250g plain flour100g water 20g full cream milk 30g sugar 4g instant yeast ½ tsp baking powder 25g corn oil

Method:

In a mixing bowl, combine all ingredients and on low speed, knead to form a dough.

Increase speed and continue to knead until dough leaves the side of the bowl and is smooth.

Shape into a ball and cover.  Let it proof for 30 mins.

Divide the dough into 40g each.  Shape into a ball and bench rest for 15 mins, covered.Flatten the dough and roll into a disc.  Keeping the center thicker and edges thin.Wrap the dough with fillings, pleat to seal.  Place on a bao lining and into the steam tray.

Proof about 30 to 40 mins, steam at high heat for 10 mins.Serve hot.If you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook, Instagram, Pinterest, Twitter