Char Siu Bao (Steamed BBQ Pork Bun)A popular Cantonese dim sum, essential in Cantonese tea sessions.Nowadays, the preparation of char siu bao is becoming more and more diversified, and people in different places make different flavors of char siu bao according to their preferences.This article provides a comprehensive recipe for char siu bao, including homemade, Cantonese, and Sichuan styles!

Recipe for Homemade Char Siu Bao

IngredientsPreparation

Flour400g, 250g fat, 20g baking powderLotus root10g, a pinch of alkaline saltChar siu pork300g, cookedSesame seeds100gSalt,MSG,Sugara pinch, old-style soy sauce,light soy sauce1 tablespoon, oyster sauce 2 tablespoons, freeze-dried peas, starch, and vegetable oil as needed.

Steps

1. Put alkaline salt in a bowl, add a little hot water to dissolve and form alkaline water;Slice the char siu pork;Wash and dry the sesame seeds, put them in a hot pan to fry until cooked, and take them out to cool.

2. Take a small amount of flour, freeze-dried peas, and fresh noodles, sift them, add water to make a batter, and slowly pour the batter into the bowl while stirring, and continuously add the remainingchopped green onionsfried until the batter becomes thick and bubbles, then add MSG and other seasonings, and take it out to cool and shape into char siu sauce.

3. Put the char siu pork in a bowl, add the char siu sauce to mix, and sprinkle sesame seeds to make the filling.

4. Put the fat in a bowl, add sugar and knead until melted, then add flour and alkaline salt, mix well, add baking powder,lotus rootKnead and form a dough, let it rest for a while, then roll the dough into strands, add water, and flatten it intobuns, fill it with the filling.

5.SteamHeat the pot, add water and boil, put the uncooked buns in to steam for 8 minutes, and take it out.

Cantonese StyleHoney GlazedChar Siu Bao Recipe

Ingredient Preparation

280g flour, 200g char siu porkCornstarch120g, 4g yeast, 40g sugar, 40g oil, 170g warm water, 12g baking powder,honeystarch

a pinch.

Steps

1. Dissolve the yeast in warm water, then add flour, cornstarch, sugar, and oil and knead into a dough.

2. Add the risen dough to baking powder and knead it well, then let it rest for 15 minutes.

3. Slice the char siu pork, add honey, and make a sauce with water starch.

4. Roll the dough into long strands, divide it into several parts, and fill it with the filling.5. Put thebuns

into the pot, steam with a large fire for 15 minutes, then turn off the fire and let it steam for 3 minutes, and take it out.

TipsCantonese char siu bao is steamed in alarge pot, that is, after it boils, it is put into the pot to steam, and the whole steaming process uses a large fire.

The nutritional value of the char siu pork itself is very high, and it containsproteincontains a variety of amino acids such as cysteine, glutamic acid, tryptophan, and lysine.

Recipe for Sichuan Char Siu Bao

Ingredient Preparation

Flour600g, pork fatpork400g, green onion 150g, yeast 50g, pepper 3g, cooking wine 15ml, ginger20g.Salt 8g,soy sauce20ml, sugar 150g, MSG 5g.15ml sesame oil,pig fat50g, vegetable oil 1000ml, baking soda 3g, fresh soup 100ml.Steps1. Add yeast and flour (500g) to warm water and knead into a uniform dough, let it ferment for 2 hours, then add baking soda, sugar, and pig fat, and knead it well. Cover with wet cloth and let it rise for 15 minutes.

2. Cut the pork fat and pork into small pieces, marinate with cooking wine, pepper, green onion, ginger, and salt for about 30 minutes.

3. Heat oil in a wok, first fry the green onion until fragrant, then add the pork fat and fry until golden brown and cooked.

Chop the green onion and cut the pork into small pieces.

4. Heat oil in a wok, add flour (100g) and stir-fry until yellow, then add fresh soup, and make a sauce with sugar and soy sauce.5. Divide the dough into portions, and wrap with filling, and shape it into buns.

6. Put the

buns

into the pot, steam with large fire for 15 minutes, turn off the fire and let it steam for 3 minutes, and take it out.

TipsWhen making the dough, pay attention to the fire, and do not burn it.