Char Siew Bao (Char Siu Bao/叉烧包

• Produce

  • 1 Onion, small

• Condiments

  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1/2 tsp White vinegar or lemon juice

• Pasta & Grains

  • 100 g Wheat starch

• Baking & Spices

  • 1 1/2 tbsp Corn flour
  • 1 drops Food colouring, Red
  • 90 g Icing sugar
  • 1 Salt
  • 1 tsp Sugar
  • 8 g Yeast, Instant dry

• Oils & Vinegars

  • 1/2 tbsp Cooking oil
  • 1 tsp Sesame oil
  • 30 g Shortening or vegetable oil

• Liquids

  • 320 ml Water

• Other

  • 250g char siew, diced

Found on rasamalaysia.com

Description

Ingredients

• 8g instant dry yeast
• 160ml lukewarm water
• ½ tsp white vinegar or lemon juice (optional)280g low-protein flour aka hong kong flour
• 100g wheat starch
• 90g icing sugar
• 30g shortening or vegetable oil10g baking powder
• 10ml cold water
• 250g char siew, diced
• ½ tbsp cooking oil
• 1 tsp sugar*
• 1 small onion, diced
• 1 tbsp oyster sauce*
• 1 tbsp soy sauce*
• 1 tsp. sesame oil
• 1-2 drops red food colouring (optional)
• 150 ml water
• 1½ tbsp corn flour
• Salt to taste

Directions

• Fillings: 1. Heat oil in pan, sauté onion for 1 to 2 minutes. Add in all other ingredients A, stir fry for 1 minutes. 2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened. 3. Transfer to plate and allow to cool. 4. Divide filling into 16 portions if desired, set aside for later use. Buns: 1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle. 2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture. 3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface. 4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step. 5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up. 6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.