Our baked cha siu bao is to today one among the recipes that continually remains on the best of our “most popular” list––a solid indication of simply how a lot folks love those tasty BBQ beef buns but you ought to attempt those steamed bbq beef buns.
For this reason, steamed BBQ beef buns or Char Siu Bao, also known as steamed roast beef buns had been on our to-do checklist for a long, lengthy time. We’ve had plenty of questions from readers on the way to make steamed buns, and for nice reason. This huge version is a tremendous star on dim sum tables, loved via folks of all ages.
But I wasn’t going to simply throw it together; we've excessive criteria here. Like our Milk Bread recipe, I’ve been on the search for a correct steamed bun recipe for a lengthy time. The correct steamed BBQ Pork bun is snowy white and cracked open on the top. Check out our Chinese Roast Pork Cha Siu recipe to make your personal filling!
Ingredients
For the steamed cha siu bao dough:
For the steamed bao filling:
Instructions
Nutrition
Calories: 687kcal | Carbohydrates: 41g | Protein: 78g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 207mg | Sodium: 410mg | Potassium: 1385mg | Fiber: 1g | Sugar: 7g | Calcium: 64mg | Iron: 3.3mg
The dream may well be having a pal who labored at a Chinese Bakery or dim sum restaurant who might inform me the way it was done, but that may well be too easy. After a lot research, I lastly discovered a steamed bbq red meat buns recipe in Chinese that labored after a few testing and tweaking. Now I recognise that the important thing to a pull-apart, snowy white bun is really cornstarch, and that baking powder allows crack open the tops.
Unlike different steamed buns, which typically soar with chilly water and are steamed over medium heat, those buns require you to pre-boil the water within the steamer, forcing the buns to rise quick so the ideal cracks. Pretty cool stuff, I should say! How satisfying it's to be capable to lastly crack open the mystery to a mystery.
FOR THE STEAMED PORK BUN DOUGH:
In the bowl of an electrical mixer equipped with a dough hook attachment (you too can simply use a usual blending bowl and knead with the aid of means of hand), dissolve the yeast within the nice and cozy water. Sift collectively the flour and cornstarch, and upload it to the yeast combination alongside with the sugar and oil. Turn at the mixer to the lowest placing and allow it move till a comfortable dough ball is formed. Cover with a moist material and allow it relaxation for 2 hours. (I haven’t forgotten concerning the baking powder. You’ll upload that later!)
While the dough is resting, let’s make the beef filling for those steamed bbq beef buns. We’re utilizing a recipe identical to the BBQ beef filling recipe we made for the baked model of those buns. The amounts are adjusted for the quantity of dough on this recipe.
FOR THE CHA SIU BAO FILLING:
Heat the oil in a wok over medium excessive heat. Add the onion and stir-fry for a minute. Turn warmth down to medium-low, and upload the sugar, soy sauce, oyster sauce, sesame oil, and darkish soy. Stir and cook dinner till the combination begins to bubble up. Add the chook inventory and flour, cooking for a pair minutes till thickened. Remove from the warmth and stir within the roast pork. Set apart to cool. If you make the filling forward of time, hide and refrigerate to evade it from drying out.
After your dough has rested for 2 hours, upload the baking powder to the dough and switch the mixer on to the lowest setting. At this point, if the dough seems dry or you’re having hassle incorporating the baking powder, upload 1-2 teaspoons water. Gently knead the dough till it turns into tender again. Cover with a moist material and allow it relaxation for one other 15 minutes. In the meantime, get a huge piece of parchment paper and cut it into ten 4×4 inch squares. You too can use paper cupcake liners, flattened out. Prepare your steamer through bringing the water to a boil.
Now we're competent to gather the buns: roll the dough right into a lengthy tube and divide it into 10 identical pieces. Press every piece of dough right into a disc about four 1/2 inches in diameter (it ought to be thicker within the heart and thinner round the edges).
Add a few filling and pleat the buns till they’re closed at the top. (Check out our video of this pleating method in our Carrot Ginger Pork Bun Post).
Place every cha siu bao bun on a parchment paper square, and steam. I steamed the buns in NULL separate batches utilizing a bamboo steamer (be certain the boiling water would now not contact the buns throughout steaming process).
If you want a steamer rack, multi-level steel steamer, or higher yet, a good set of Bamboo steamers, examine out a few suggestions on our Chinese Cooking instruments web page and purchase the similar instruments we use in our kitchen! You ought to also see our put up on methods to arrange a steamer if you’re now not generic with steaming meals in Chinese cooking.
Once the water boils, area the buns within the steamer and steam every batch for 12 minutes over excessive heat.
Serve your steamed bbq beef buns hot!
For this reason, steamed BBQ beef buns or Char Siu Bao, also known as steamed roast beef buns had been on our to-do checklist for a long, lengthy time. We’ve had plenty of questions from readers on the way to make steamed buns, and for nice reason. This huge version is a tremendous star on dim sum tables, loved via folks of all ages.
But I wasn’t going to simply throw it together; we've excessive criteria here. Like our Milk Bread recipe, I’ve been on the search for a correct steamed bun recipe for a lengthy time. The correct steamed BBQ Pork bun is snowy white and cracked open on the top. Check out our Chinese Roast Pork Cha Siu recipe to make your personal filling!
Ingredients
For the steamed cha siu bao dough:
- 1 teaspoon energetic dry yeast
- ¾ cup warm water
- 2 cups all-purpose flour
- 1 cup cornstarch
- 5 tablespoons sugar
- 1/4 cup canola or vegetable oil
- 2 1/2 teaspoons baking powder
For the steamed bao filling:
- 1 tablespoon oil
- 1/3 cup shallots or red onion (finely chopped)
- 1 tablespoon sugar
- 1 tablespoon pale soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons darkish soy sauce
- 1/2 cup bird stock
- 2 tablespoons all objective flour
- 1 1/2 cups diced Chinese roast red meat (you can purchase it ready-made, or see our Chinese BBQ Pork recipe)
Instructions
- In the bowl of an electrical mixer outfitted with a dough hook attachment (you too can simply use a usual blending bowl and knead through hand), dissolve the yeast within the nice and cozy water. Sift collectively the flour and cornstarch, and upload it to the yeast combination alongside with the sugar and oil. Turn at the mixer to the lowest putting and permit it move till a gentle dough ball is formed. Cover with a moist material and permit it relaxation for 2 hours. (I have now not forgotten concerning the baking powder. You'll upload that later!)
- While the dough is resting, make the beef filling. Heat the oil in a wok over medium excessive heat. Add the onion and stir-fry for a minute. Turn warmth down to medium-low, and upload the sugar, soy sauce, oyster sauce, sesame oil, and darkish soy. Stir and cook dinner till the combination begins to bubble up. Add the bird inventory and flour, cooking for a pair minutes till thickened. Remove from the warmth and stir within the roast pork. Set apart to cool. If you make the filling forward of time, hide and refrigerate to stay away from it from drying out.
- After your dough has rested for 2 hours, upload the baking powder to the dough and switch the mixer on to the lowest setting. At this point, if the dough appears dry or you are having problem incorporating the baking powder, upload 1-2 teaspoons water. Gently knead the dough till it turns into gentle again. Cover with a moist material and permit it relaxation for one other 15 minutes. In the meantime, get a huge piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer through bringing the water to a boil.
- Now we're equipped to gather the buns: roll the dough right into a lengthy tube and divide it into 10 same pieces. Press every piece of dough right into a disc about four 1/2 inches in diameter (it have to be thicker within the middle and thinner round the edges). Add a few filling and pleat the buns till they are closed on top.
- Place every bun on a parchment paper square, and steam. I steamed the buns in NULL separate batches utilizing a bamboo steamer (be certain the boiling water doesn't contact the buns throughout steaming process). Once the water boils, region the buns within the steamer and steam every batch for 12 minutes over excessive heat.
Nutrition
Calories: 687kcal | Carbohydrates: 41g | Protein: 78g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 207mg | Sodium: 410mg | Potassium: 1385mg | Fiber: 1g | Sugar: 7g | Calcium: 64mg | Iron: 3.3mg
The dream may well be having a pal who labored at a Chinese Bakery or dim sum restaurant who might inform me the way it was done, but that may well be too easy. After a lot research, I lastly discovered a steamed bbq red meat buns recipe in Chinese that labored after a few testing and tweaking. Now I recognise that the important thing to a pull-apart, snowy white bun is really cornstarch, and that baking powder allows crack open the tops.
Unlike different steamed buns, which typically soar with chilly water and are steamed over medium heat, those buns require you to pre-boil the water within the steamer, forcing the buns to rise quick so the ideal cracks. Pretty cool stuff, I should say! How satisfying it's to be capable to lastly crack open the mystery to a mystery.
FOR THE STEAMED PORK BUN DOUGH:
- 1 teaspoon energetic dry yeast
- ¾ cup warm water
- 2 cups all-purpose flour
- 1 cup cornstarch
- 5 tablespoons sugar
- 1/4 cup canola or vegetable oil
- 2 1/2 teaspoons baking powder
In the bowl of an electrical mixer equipped with a dough hook attachment (you too can simply use a usual blending bowl and knead with the aid of means of hand), dissolve the yeast within the nice and cozy water. Sift collectively the flour and cornstarch, and upload it to the yeast combination alongside with the sugar and oil. Turn at the mixer to the lowest placing and allow it move till a comfortable dough ball is formed. Cover with a moist material and allow it relaxation for 2 hours. (I haven’t forgotten concerning the baking powder. You’ll upload that later!)
While the dough is resting, let’s make the beef filling for those steamed bbq beef buns. We’re utilizing a recipe identical to the BBQ beef filling recipe we made for the baked model of those buns. The amounts are adjusted for the quantity of dough on this recipe.
FOR THE CHA SIU BAO FILLING:
- 1 tablespoon oil
- 1/3 cup finely chopped shallots or red onion
- 1 tablespoon sugar
- 1 tablespoon faded soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons darkish soy sauce
- 1/2 cup chook stock
- 2 tablespoons all objective flour
- 1 1/2 cups diced Chinese roast beef (you can purchase it ready-made, or see our Chinese BBQ Pork recipe to make your own)
Heat the oil in a wok over medium excessive heat. Add the onion and stir-fry for a minute. Turn warmth down to medium-low, and upload the sugar, soy sauce, oyster sauce, sesame oil, and darkish soy. Stir and cook dinner till the combination begins to bubble up. Add the chook inventory and flour, cooking for a pair minutes till thickened. Remove from the warmth and stir within the roast pork. Set apart to cool. If you make the filling forward of time, hide and refrigerate to evade it from drying out.
After your dough has rested for 2 hours, upload the baking powder to the dough and switch the mixer on to the lowest setting. At this point, if the dough seems dry or you’re having hassle incorporating the baking powder, upload 1-2 teaspoons water. Gently knead the dough till it turns into tender again. Cover with a moist material and allow it relaxation for one other 15 minutes. In the meantime, get a huge piece of parchment paper and cut it into ten 4×4 inch squares. You too can use paper cupcake liners, flattened out. Prepare your steamer through bringing the water to a boil.
Now we're competent to gather the buns: roll the dough right into a lengthy tube and divide it into 10 identical pieces. Press every piece of dough right into a disc about four 1/2 inches in diameter (it ought to be thicker within the heart and thinner round the edges).
Add a few filling and pleat the buns till they’re closed at the top. (Check out our video of this pleating method in our Carrot Ginger Pork Bun Post).
Place every cha siu bao bun on a parchment paper square, and steam. I steamed the buns in NULL separate batches utilizing a bamboo steamer (be certain the boiling water would now not contact the buns throughout steaming process).
If you want a steamer rack, multi-level steel steamer, or higher yet, a good set of Bamboo steamers, examine out a few suggestions on our Chinese Cooking instruments web page and purchase the similar instruments we use in our kitchen! You ought to also see our put up on methods to arrange a steamer if you’re now not generic with steaming meals in Chinese cooking.
Once the water boils, area the buns within the steamer and steam every batch for 12 minutes over excessive heat.
Serve your steamed bbq beef buns hot!
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