Prepare your steamer by lining it with parchment paper and adding an ample amount of drinking water.

Add from the flour ½ cup at a time and knead for around quarter-hour. Adjust the last ½ cup flour appropriately. The dough should be delicate––not sticky instead of far too company. When the dough is even and sleek, form it right into a ball.

A quintessential Chinese dim sum dish, these steamed Chinese BBQ pork buns (Char siu bao) produce a lightweight dough with a scrumptious BBQ pork filling. The buns have cracks and fissures, which happen to be attribute of restaurant-design bbq pork buns.

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The BBQ pork filling in industrial variations commonly have supplemental pork Unwanted fat for that smooth and luscious mouthfeel. 

The exterior from the bun is white and may "explode" or crack, with a touch with the BBQ pork filling peeping via.

This pork filling is ideal for steamed buns which include pao/bao, Filipino siopao, and cuapao. You may also use it for baked buns like pandesal or common bread rolls. Take a look at my Baked Pork buns recipe!

Fold and flatten with a rolling pin several situations until finally there is a long rectangle. Then roll up and Minimize dough into 16 even items.

Increase in the bottom pork and switch up the warmth, stirring to interrupt up any huge chunks. Prepare dinner right up until the many pork turns pale and opaque––there is not any need to brown or crisp the meat.

Following quarter-hour, turn off the heat, and retain the lid on. Let the buns “rest” for five minutes just before opening the lid. Lacking this step view will bring about the buns to break down.

Arrange a steamer in excess of the stove and include h2o according to the variety of pan you’re applying. For steel steamers or steamer baskets, usually, one cup of water is ample.

Inside a bowl of a stand mixer equipped with a dough hook, increase while in the flour, about 75% from the egg (remember to avoid wasting with the eggwash later on), oil and sea salt.

cake flour: the reduced protein information in cake flour helps to keep these buns light-weight, delicate rather than chewy; I highly advise working with cake/pastry flour for this recipe. Don't use all-goal or bread flour.

Steaming the Buns: Steaming can be a cooking system that preserves humidity, And that's why the buns come out so tender and fluffy. A bamboo steamer is ordinarily employed, as it imparts a slight woody fragrance to your buns, but any steamer will perform.