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Homemade Char Siu Buns (Baked & Steamed)

Name: Homemade Char Siu Buns (Baked & Steamed)
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: Char Siu pork; ketchup; oyster sauce; soy sauce; brown sugar; sesame oil; cornstarch; Cooking oil; Onion; Garlic; Bread flour; sugar; Instant yeast; Salt; Egg; butter; Milk; honey; Cake flour; Baking powder; water

groups4 servingsspeedMediumcountertopsPrep: 90 minsskilletCook: 40 minsscheduleTotal: 130 minsoutdoor_grillSteamed

Allergens:warningGlutenwarningEggswarningSoywarningSesamewarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

21 Steps Total

Preparation

00:00:09

Dice 700g of Char Siu pork evenly and set aside in a bowl.

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Watch out

Cut slowly and keep fingers curved to avoid accidental cuts with the sharp knife.

Ingredients:Char Siu pork (700 g)

Tools:chef's knifecutting board

Preparation

00:00:15

Mix 60g ketchup, 50g oyster sauce, 10g soy sauce, 60g dark brown sugar, and 3g sesame oil in a bowl until smooth.

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Watch out

Stir well to fully dissolve any brown sugar lumps.

Ingredients:ketchup (60 g)oyster sauce (50 g)soy sauce (10 g)brown sugar (60 g)sesame oil (3 g)

Tools:glass bowl

Preparation

00:00:26

Combine 60g water and 12g cornstarch in a bowl and mix well until smooth.

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Watch out

Cornstarch settles quickly, so restir right before adding to the pan.

Ingredients:water (60 g)cornstarch (12 g)

Tools:bowl

Active Cooking

00:00:32

Heat 15g oil in a wok over medium heat, sauté chopped onions and garlic until fragrant and softened.

local_fire_departmentMedium heat, about 2 mins

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Watch out

Do not burn the garlic or it will turn bitter

cook until lightly golden

Ingredients:Cooking oil (15 g)Onion (2 piece)Garlic (10 g)

Tools:wok

Active Cooking

00:00:38

Pour in the mixed sauce, stir well, then add 50g water and bring to a boil.

local_fire_departmentMedium heat, about 1 min

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Watch out

Stir continuously so the sugars do not stick and scorch.

Ingredients:water (50 g)

Tools:wooden spatula

Active Cooking

00:00:50

Re-stir the cornstarch slurry and pour it in; cook and stir constantly until the sauce is thick, shiny, and coats the spatula.

local_fire_departmentMedium-low heat, about 1 min

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Watch out

Stir rapidly immediately after pouring to prevent lumps.

Tools:wooden spatula

Preparation

00:00:58

Pour the hot thickened sauce over the diced Char Siu and mix thoroughly until coated. Allow to cool.

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Watch out

Make sure the filling cools completely before wrapping to prevent the dough from melting.

Tools:mixing bowl

Active Cooking

00:01:08

In a stand mixer bowl, combine 500g bread flour, 50g sugar, 6g instant yeast, 5g salt, 1 egg, and 290g ice water; knead until smooth.

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Watch out

Use iced water to keep dough cool and prevent premature yeast activity.

Ingredients:Bread flour (500 g)sugar (50 g)Instant yeast (6 g)Salt (5 g)Egg (1 piece)water (290 g)

Tools:Stand Mixer

Active Cooking

00:01:24

Add 50g softened butter and knead until fully incorporated and a translucent windowpane test is achieved.

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Watch out

Ensure butter is fully softened so it incorporates quickly without breaking the dough gluten.

Ingredients:butter (50 g)

Tools:Stand Mixer

Waiting Time

00:01:30

Shape the dough into a smooth ball, place in a bowl, cover with plastic wrap, and let proof for 1 to 1.5 hours until doubled in size.

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Watch out

Keep tightly covered to prevent the skin from drying out.

Tools:wooden bowlplastic wrap

Active Cooking

00:01:43

Degas the dough on a worktop, divide into 16 equal portions, roll into smooth balls, and cover with plastic wrap to rest for 10 minutes.

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Watch out

Do not over-knead during shaping

proper resting makes rolling easier

Tools:dough scraper

Active Cooking

00:01:58

Roll a dough ball into a circle with a thick center and thin edges, flip, add Char Siu filling, and seal the bottom tightly into a round bun.

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Watch out

Avoid letting sauce touch the edges or the seam will burst open while baking.

Tools:rolling pin

Waiting Time

00:02:22

Arrange buns on a parchment-lined baking tray, cover with plastic wrap, and let proof a second time for about 30 minutes.

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Watch out

Leave enough space between buns so they do not stick together as they expand.

Tools:baking sheet

Active Cooking

00:02:27

warningStay safe

Always wear oven mitts when putting in or removing trays from a hot oven.

Spray a thin layer of milk onto the surface of the buns and bake in a preheated oven at 180°C (350°F) for 25 to 28 minutes until golden.

local_fire_departmentBake at 180°C for 25-28 mins

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Watch out

Keep an eye on the browning

cover with foil if top browns too quickly

Ingredients:Milk (10 g)

Tools:oven

Active Cooking

00:02:36

Mix 15g honey with a little hot water, and brush over the hot baked buns immediately after removing from oven.

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Watch out

Brush lightly

too much honey water makes the crust soggy

Ingredients:honey (15 g)

Tools:pastry brush

Active Cooking

00:03:13

In a bowl, mix 100g water, 60g milk, 3g yeast, 50g sugar, 300g cake flour, 4g baking powder, and 6g oil; knead by hand into a smooth dough.

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Watch out

Use low-protein cake flour with baking powder for a light, soft steamed bun texture.

Ingredients:water (100 g)Milk (60 g)Instant yeast (3 g)sugar (50 g)Cake flour (300 g)Baking powder (4 g)Cooking oil (6 g)

Tools:wooden bowl

Active Cooking

00:03:37

Place dough on a worktop; using the single-proof method, roll straight into a long cylindrical log and cut into dough pieces.

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Watch out

Divide evenly so all buns steam at the same rate.

Tools:dough scraper

Active Cooking

00:03:46

Flatten a dough portion and roll into a disc with a thick center and thin edge using a rolling pin.

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Watch out

Ensure the center remains thick enough to hold the heavy filling.

Tools:rolling pin

Active Cooking

00:03:58

Place filling in center, pinch the edges into a 3-corner triangle shape; press the corners together in the center leaving a small top opening, or snip slightly with scissors.

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Watch out

Leaving a slight opening at top is crucial for the buns to blossom open when steamed.

Tools:kitchen scissors

Waiting Time

00:04:19

Place buns on steamer paper pads, cover with plastic wrap, and proof at 30°C (86°F) for 45 to 60 minutes until noticeably puffed up.

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Watch out

Check dough expansion

under-proofed buns become dense and flat when steamed

Tools:steamer paper

Active Cooking

00:04:30

warningStay safe

Stand back and open the steamer lid away from yourself to prevent steam burns.

Bring steamer water to a rapid boil, place buns in bamboo steamer basket, cover, and steam on high heat for 15 minutes.

local_fire_departmentSteam on high heat over boiling water for 15 mins

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Watch out

Maintain high heat throughout steaming to generate abundant steam for proper blooming.

Tools:bamboo steamer

groceryAll Ingredients

Char Siu pork700 g

ketchup60 g

oyster sauce50 g

soy sauce10 g

brown sugar60 g

sesame oil3 g

cornstarch12 g

Cooking oil21 g

Onion2 piece

Garlic10 g

Bread flour500 g

sugar100 g

Instant yeast9 g

Salt5 g

Egg1 piece

butter50 g

Milk70 g

honey15 g

Cake flour300 g

Baking powder4 g

water510 g

blenderAll Tools Needed

chef's knifecutting boardglass bowlbowlwokwooden spatulamixing bowlStand Mixerwooden bowlplastic wrapdough scraperrolling pinbaking sheetovenpastry brushkitchen scissorssteamer paperbamboo steamer

skilletInstruction

groceryAll Ingredients

blenderAll Tools Needed

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