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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Put 100g chopped barbecued pork into a bowl, add 2 tbsp chopped green onion, 1.5 tbsp barbecue sauce and 1 tsp pork sauce, mix well until all fillings are evenly coated with sauce.
Watch out
Mix thoroughly, otherwise uneven sauce distribution will cause some parts of the filling to lack flavor.
Add 1 tsp yeast into a bowl, pour in 125 ml warm water at about 30°C to dissolve, add 130g all purpose flour and stir into a rough dough, cover with plastic wrap and let rise in a warm place for about 1 hour until doubled in size with web-like fibrous strands inside.
Watch out
Water temperature must be controlled around 30°C, water that is too hot will kill the yeast and cause fermentation failure.
Add 3 tbsp sugar and 1 tbsp oil into the fermented dough, knead until sugar melts completely, then gradually add 90g wheat starch, 0.5 tsp baking powder and 0.25 tbsp powdered baking ammonia, knead patiently for 3 to 5 minutes until wheat starch is fully incorporated and surface is smooth.
Watch out
Must knead until sugar granules completely dissolve and wheat starch is fully incorporated into the dough, otherwise the steamed texture will be rough and uneven.
Cover the smooth dough with plastic wrap and let it stand for 15 to 20 minutes until the dough becomes soft and expands.
Watch out
Resting time cannot be omitted, otherwise the dough will be too elastic to be easily rolled into thin wrappers.
Transfer the rested dough to a cutting board, knead until smooth and elastic, roll into a long log, and divide evenly into 6 pieces with a knife.
Watch out
Knead slightly and roll into an even log before dividing, cut into equal sizes as much as possible.
Use a rolling pin to roll each dough piece into a round wrapper thicker in the center and thinner at the edges, place a spoonful of char siu filling, pleat and seal to form a tightly closed bun.
Watch out
The bun seal must be pinched tightly, otherwise filling juices will leak out during steaming and break the skin.
Line a bamboo steamer with small squares of parchment paper, arrange the assembled char siu buns in the steamer, cover with the lid and let stand for 10 minutes.
Watch out
Leave enough spacing between buns, as they will expand and stick together during steaming.
Be careful of steam burns when moving the hot steamer or lifting the lid, use insulated gloves.
Bring water in a pot to a rolling boil over high heat, place the bamboo steamer with char siu buns over the boiling water, steam over high heat for 12 minutes until buns are fluffy and plump with natural cracks on top.
local_fire_departmentHigh heatWatch out
Never open the lid midway during steaming, otherwise cold air entering will cause the buns to instantly shrink and collapse.
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