Char Siu Bao (Steamed Pork Bun)The key to deliciousness lies inChar Siu MeatThe three key elements: the dough, the sauce, and the meat. Our homemade char siu bao does not contain msg, making it both delicious and healthy.BreakfastEnjoy withRice porridgeorSoy milkThese are all excellent choices.

Dough Ingredients:

300g low-gluten flour, 150ml water, 4g yeast powder,10g white sugar, 2g baking powder, 1/3 teaspoon of sodium carbonate.Filling Ingredients:

500g char siu meat, 2 scallions, 5 slices of ginger,

1/2 onion, 1 dried scallion, 3g sesame oil, 18g cooking oil, 200ml water.Sauce Ingredients:30g oyster sauce, 18g light soy sauce,30g dark soy sauce, 30g sugar.Sauce Ingredients:

18g cornstarch, 18g potato starch, 30ml water.

Instructions:1. Sift the low-gluten flour twice, then add 150ml of water, 4g yeast powder, 10g white sugar, and 2g baking powder, and knead into a dough. Then, add 1/3 teaspoon of sodium carbonate and mix with a small amount of water to create a sodium carbonate solution. Use your hands to knead the sodium carbonate solution into the dough until the dough is smooth and not sticky. Cover with plastic wrap and let it ferment for about 1 hour.2. While the dough is fermenting, chop the char siu meat into small pieces, slice the onion, chop the dried scallions and green onions.

Next, combine 30g oyster sauce, 18g light soy sauce, 30g dark soy sauce, and 30g sugar in a small bowl to create the sauce. Then, combine 18g cornstarch, 18g potato starch, and 30ml water in another small bowl to create the sauce.

3. Heat 3g sesame oil and 18g cooking oil in a wok until hot. Add the sliced onion, chopped dried scallions, and green onions to sizzle. Add the previously prepared sauce and 200ml of water, bring to a boil, and then simmer for about 3 minutes. Strain out the solids and add the sauce, and when the sauce thickens and slowly flows down the spoon, turn off the heat.

4. Mix the thickened sauce with the chopped char siu meat to create the filling for Cantonese char siu bao.

5. After the dough has fermented, knead it and shape it into baozi (dumpling) skins, similar to how we make baozi normally. Then, fill the skins with the char siu meat mixture. Place a small piece of oil paper at the bottom to prevent sticking, and let it rest for about 15 minutes.

6.Steam

Bring water to a boil in a steamer, then place the baozi in the steamer. Steam for about 7 minutes, then turn off the heat and let it steam for another 2 minutes. Then, remove the char siu bao and enjoy.

Extra Notes:

The char siu bao sold outside often have three cuts on the outside, mainly because msg was added during the dough-making process.Msg is a chemical leavening agent called sodium bicarbonate. When steamed with msg,the resulting food has a faint ammonia smell, which can have some health risks. Our homemade char siu bao does not contain msg, making it tastier and healthier. The only difference is that it doesn't have the cuts.

6,SteamPlace the buns in a steamer after the water has boiled. Steam over high heat for about 7 minutes, then turn off the heat and let it steam for another 2 minutes before removing and eating the char siu buns.

A few more words:

The exterior of commercially sold char siu buns typically has three cuts, mainly because of the addition of "stinky powder" when making the dough.“Stinky powder” is a chemical leavening agent called ammonium bicarbonate. When steamed with it,the foodwill have a faint ammonia-like smell, which can have some health risks, but our homemade char siu buns do not contain "stinky powder," making them tastier and healthier, although they lack the cuts.