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.
schedulePrepare in advance
Pour 2g instant dry yeast into 60g low-gluten flour, add 60g water, mix thoroughly into a smooth sourdough paste, cover tightly with plastic wrap, and ferment in a warm place at about 68 to 72 degrees Fahrenheit for 12 hours.
Watch out
Yeast and water must be completely mixed into the flour without dry spots, otherwise local fermentation will fail.
Pour the fermented sourdough into the mixer bowl, add 230g low-gluten flour and 110g water, mix into a dough, take it out, place it in a large bowl brushed with a thin layer of oil, seal with two layers of plastic wrap, and ferment in a warm place at 68 to 72 degrees Fahrenheit for 9 hours.
Watch out
The bowl must be brushed with oil and sealed tightly with double plastic wrap, otherwise the dough surface will dry out and under-ferment.
Pour all the fermented dough into the mixer, add 145g white sugar and 20g lard, stir on low gear for 5 minutes until sugar and lard are fully incorporated into the dough.
Watch out
Be sure to mix on low gear, otherwise sugar particles will splatter and the dough will mix unevenly.
After mixing for 5 minutes, drop 2 to 3 drops of lye water into the dough, add 2g ammonium carbonate powder, and continue stirring on low gear for 5 minutes until fully blended.
Watch out
Only add 2 to 3 drops of lye water, as excess will cause the dough to taste bitter and discolor.
Mix 13g baking powder into 155g low-gluten flour, pour everything into the mixer, and stir on low gear for 10 minutes. After kneading, take out the dough, knead it a few times on the board, cover with plastic wrap, and rest for 5 to 10 minutes.
Watch out
Baking powder must be mixed with flour before pouring in, otherwise uneven distribution will affect texture and cracking.
Cut the rested dough in half, roll into long strips, and evenly divide into small pieces of about 45 to 50 grams each.
Watch out
Cut the dough portions evenly, otherwise uneven sizes will lead to inconsistent steaming and cracking.
Roll out the dough piece into a circular wrapper with a thick center and thin edges using a rolling pin, add an appropriate amount of char siu filling, pleat and seal into a bun, and place parchment paper underneath.
Watch out
The seal must be tightly pinched closed, otherwise steam entering during steaming will cause filling to leak or buns to deform.
Must use insulated gloves when moving hot steamers and opening lids to prevent scalding from hot steam.
Place the wrapped char siu buns into a well-sealed steamer, put them in after the water boils, cover with the lid, and steam on high heat for about 10 minutes before removing.
local_fire_departmentHigh heat steam for 10 minutesWatch out
Must use a well-sealed steamer and put them in after water boils, otherwise steam leakage will prevent the buns from cracking perfectly.
Steamed Sea Bass with Homemade Seasoned Soy Sauce
Steamed Pomfret with Garlic and Black Bean Sauce
Golden Ratio Cantonese Radish Cake (Turnip Cake)
Michelin-Star Chinese Turnip Cake
Traditional Shunde Double-Layer Milk Custard
Classic Hong Kong Dim Sum Siu Mai (Pork & Prawn Dumplings)