How to Make Quick Char Siu Bao (BBQ Pork Filled Buns)! 叉燒包

Рет қаралды 38,150

Күн бұрын

Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”.
Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns.
Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it.
It does take a little time and effort, but I promise it will be well worth it!
I hope that you will enjoy the recipe.
CHAR SIU BAO
Yield: 6 pieces
Active time: 4 hours
Total time: 19-20 hours
MOTHER DOUGH
25 g Unbleached Cake Flour
1/6 tsp Instant Yeast
20 g Water
BARBERQUE PORK
250-300 g Pork Belly
2 tbs Vegetable Oil
2 tbs Ginger (Minced)
4 tbs Green Onion (Chopped)
300 ml Water
2 tbs Rice Wine
1½ tbs Light Soy Sauce
1 tsp Dark Soy Sauce
5 Star Anise
1 Cinnamon Stick
2 Cardamom Pods
6 Whole Cloves
2 Liqorice Root
1 Luo Han Guo (Monk Fruit)
1/4 tsp Ginger Powder
25 g Rock Sugar
1/2 tbs Liquid from Red Bean Curd
1½ tbs Red Miso Paste
1/2 tsp Red Yeast Rice Powder
or Paprika Powder
1½ tbs Honey
*Additional Light Soy Sauce for Marinate
BASTING SAUCE
Equal part honey and marinade sauce
STARTER DOUGH
24 g Mother Dough
72 g Unbleached Cake Flour
42 g Water
SLURRY SAUCE (FOR THE FILLING)
2 tbs Vegetable Oil
1/4 Onion (Chopped)
2 Scallion (Chopped)
40 ml Water
1/2 tbs Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/4 tsp Red Miso Paste
3/4 tbs Sweet Soy Sauce
1 ½ tbs Caster Sugar
1/8 tsp Salt
1 tsp Sesame Oil
1/2 tbs Corn Starch
1/2 tbs Unbleached Cake Flour
1/2 tbs Potato Starch
30 ml Water
FINAL DOUGH
All Starter Dough (138 g)
50 g Caster Sugar
10 g Water
1/5 tsp Ammonium Bicarbonate
1/5 tsp Baking Soda
80 g Unbleached Cake Flour
1/2 tsp Cream of Tartar
1⅔ tsp Double Acting Baking Powder
6 g Shortening
FULL RECIPE: bembumkitchen.home.blog/2021/1...
Instagram: bembum.kitc...
Facebook: / bembuminthekitchen
#bembumkitchen #charsiubao #chinesebbqporkbuns
Chapters
00:00 Intro
01:53 Mother Dough
02:25 Marinated Sauce
04:23 Marinate the pork
05:20 Starter Dough
05:55 Roast the pork
07:00 Slurry Sauce
08:05 Prepare the filling
09:03 Final Dough
10:56 Wrapping the Bao

Пікірлер: 40

@meiyam2939 2 жыл бұрын

This video is very thorough! Very good. I definitely don’t think this is quick and easy though 😅 maybe not for me haha it’s a process for sureee

@BEMBUMKITCHEN 2 жыл бұрын

Thank you for your compliment, yes to make Char Siu Bao is a long process for sure.

@gavinng9382 2 жыл бұрын

High quality!

@BEMBUMKITCHEN 2 жыл бұрын

Thank you for your compliment.

@adamakyee 2 жыл бұрын

Hay bembum.. thankyou for the vidio. I really need this..

@BEMBUMKITCHEN 2 жыл бұрын

My pleasure, I hope that you enjoy the recipe.

@iinhamzah1152 2 жыл бұрын

Lol

@racooner1 Ай бұрын

❤

@paranoiia8 2 жыл бұрын

Yeah marinating for longer time make all the difference. Also some ovens have those rotating bits for chicken it's good to just attach meat to it so you will not need to rotate it manuały. Sadly I can't get good flour in my place to get good steam buns. I tried almost all available packages from different stores but even if they had different labels and numbers they get similar look an feel after steaming... Damn...

@BEMBUMKITCHEN 2 жыл бұрын

Yes, agree rotating bits will be great! Oh, that’s so sad, I hope that you can get the right flour one day.

@hientran9396 Жыл бұрын

ythanks so much

@BEMBUMKITCHEN Жыл бұрын

My pleasure

@chibata29 Жыл бұрын

Hello @Bembum Kitchen! Your cakes looks pretty, dear. May you show where to buy the flour as you suggest, please? This Bao is my son favorite, and I would like to make its for his birthday which also coming up. Thank you very much! Btw, I lives in US.

@BEMBUMKITCHEN Жыл бұрын

Hi, I usually buy the unbleached cake flour in baking supply store. I’m not sure whether in the US there is unbleached cake flour in supermarkets? Or maybe you can buy online, hope this helps.

@HoangTrangNha 2 жыл бұрын

Hi, i can use baking powder to replace double acting baking flower?

@BEMBUMKITCHEN 2 жыл бұрын

Unfortunately you must use double acting baking powder in this recipe. Hope this helps.

@queenleelee2556 Жыл бұрын

YOU ARE GOOD... LOVE YOUR COOKING... thank you for SHOWING THE INGREDIENTS & TIPS for me as am bad in baking... TQVM.. By the way ~ can I make more and HOW I COULD KEEP MY PAU IN FREEZER ? for occasionally I may steam for my supper ...

@BEMBUMKITCHEN Жыл бұрын

Thank you for your compliment and kind words. Yes you can make more… The best taste and texture of Char Siu Bao, serve them straight out of the baskets while they’re steaming hot. However if there are any leftover, after they cools completely, put them in an airtight container/bag and store in the fridge for up to 3 days or 1 month in the freezer. To reheat; Steam for 5-10 minutes or microwave for 1-2 minute. Hope this helps.

@queenleelee2556 Жыл бұрын

@@BEMBUMKITCHEN THANK YOU SO MUCH... I missed my OLD DAYS MY MOTHER PAU.. as she is in better place I HOPE TO BAKE MYSELF with her original fillings I so missed... THANK YOU BEMBUM.. Wishes you " THE SUCCESS " AHEADS EACH DAY TO COME BY.. GOD BLESS...

@BEMBUMKITCHEN Жыл бұрын

It’s always been a pleasure. I’m sure your Mother will be so proud of you. Thank you for cheering me on ❤️ God bless You too @QueenLee Lee

@Fangkiddies 2 жыл бұрын

Hi there! after i steam mine, the skin is yellowish. Could you kindly tell me what should i do to make it white?

@BEMBUMKITCHEN 2 жыл бұрын

Hi, may I know what kind of flour did you used?

@Fangkiddies 2 жыл бұрын

@@BEMBUMKITCHEN i used pao flour and it turns yellowish, n then i mix low protein and high protein, its white, but the top of the bun did not open/ split/ crack after i steam it

@BEMBUMKITCHEN 2 жыл бұрын

@@Fangkiddies Yes, working with Ammonium Bicarbonate is a bit tricky. I have tried so many type of flour during testing. Some type of flour make it turned yellowish, unable to cracked open or even makes the buns taste weird. It's because some flour might contain other ingredients that reacts differently with Ammonium Bicarbonate. With the recipe, I found the best result is using "Unbleached Cake Flour". So if you can find it, that will be great. Hope this helps.

@henryng7893 Жыл бұрын

You used baking soda? Should it be baking powder?

@BEMBUMKITCHEN Жыл бұрын

Yes, For this recipe I used both. Hope this helps.

@ramadhanimazlina6614 2 жыл бұрын

Let's go to 30 k subscriber

@hollywong8197 Жыл бұрын

Please tell Me what kind of vegetable shortening you used in this recipe? Can I used avocado oil as a substitute of vegetable shortening? Thank you .

@BEMBUMKITCHEN Жыл бұрын

I am using flavorless Vegetable Shortening in this recipe. I don’t recommend to use Avocado Oil as the consistency of the dough will not be the same. Hope this helps.

@hollywong8197 Жыл бұрын

Please may I ask you to suggest the type of veg shortening that you used in this recipe. I am so sorry to keep troubling you. I really dislike animal fat myself. Thank you ever so much.

@BEMBUMKITCHEN Жыл бұрын

I used Palm Oil Vegetable Shortening in this recipe.

@BEMBUMKITCHEN Жыл бұрын

No worries…

@hollywong8197 Жыл бұрын

Thank you ever so much for your help.

@benmo2314 8 ай бұрын

你好，面种发酵的时间在不同的温度应该怎样调整？

@BEMBUMKITCHEN 8 ай бұрын

您好，不需要做任何改变，即使在不同的温度下也可以应用这种发酵方法。希望这可以帮助。

@benmo2314 8 ай бұрын

@@BEMBUMKITCHEN @PapaFungsKitchen 我尝试做了一次，但是我蒸出来的叉烧包它的包体很实心，包体一点都不蓬松，硬硬的重重的，里面还有一股很重的臭粉的味道，是什么原因呢

@BEMBUMKITCHEN 7 ай бұрын

@@benmo2314如果你正确地遵循食谱，应该不会有问题，面包通常会发得很好。确保不要忘记在面团中添加小苏打和发酵粉，因为这两种物质在迫使面团发酵和裂开方面发挥着重要作用。粘粉末的强烈气味可能由以下两种原因引起： 1. 漂白蛋糕粉。漂白面粉含有化学物质，可能会导致面包产生难闻的气味。确保使用“未漂白的蛋糕粉”来制作这个面包。 2.碳酸氢铵的过量使用。确保根据食谱“正确测量用量”。希望这可以帮助。

@PrettyKitty_210 Ай бұрын

Looks good..But too much work and ingredients..Very complicated!

@BEMBUMKITCHEN Ай бұрын

Thank you for your compliment. Yes, I agree. To make these buns from scratch requires a lot of effort. You can buy "ready-made Barbecue Pork" if you want to save time. That might make things easier for you. Hope this helps.