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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Chop 500g of char siu, sauté 50g ginger and scallions until fragrant, add 5g MSG, thicken with 30g cornstarch and 200ml water, mix well and stir-fry to make the char siu filling.
local_fire_departmentMedium heat, about 5 minutesWatch out
The sauce must be fully thickened, otherwise the liquid will leak out and wet the dough wrapper during wrapping.
Mix 400g low-gluten flour and 200ml water evenly, cover with a damp cloth, and let it ferment in a warm place for 10 hours.
Watch out
The water ratio must be accurate, otherwise insufficient fermentation will affect dough expansion.
Add the remaining 600g low-gluten flour, 150g sugar, and 15g baking powder to the fermented dough, mix well with a rolling pin until smooth, cut into small pieces, roll into wrappers, and wrap with char siu filling.
Watch out
Sugar and baking powder must be thoroughly mixed during kneading, otherwise spots or uneven taste will appear after steaming.
Be careful of steam burns when moving hot steamers, and use heat-resistant gloves.
Place the wrapped char siu buns into the steamer and steam over high heat for 6 minutes after the water boils, until the buns are plump and fluffy.
local_fire_departmentHigh heat, 6 minutesWatch out
Do not open the steamer lid during steaming, otherwise the temperature drop will cause the wrappers to shrink and harden.
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