Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread!
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- Опубликовано: 30 июл 2024
- There's a lot of recipes for steamed char siu bao here on RUclips, but I have a personal bias for the baked kind. It's hard to resist their shiny, soft, and smooth tops to fluffy bun interior filled with sweet and salty Chinese BBQ porky goodness. If you're lucky enough to have good quality char siu near you, feel free to use it here and make sure there's some good char on it (no pun intended). The burnt ends are too tasty to waste! You can of course make your own char siu if you want with whatever cut of pork you like. But let's not overlook the incredible tenderness of tangzhong milk bread that holds onto moisture like nobody's business. It's a special technique used in Asian baking that helps retain bread's freshness for days after it's baked!
Makes 8 large char siu bao (or 16 smaller ones if you prefer!).
Char siu filling:
1/4 cup yellow onion, finely diced into 1/4 inch pieces
1 lb. char siu, finely diced into 1/4 inch pieces
2 tablespoons neutral flavored oil
1/2 cup low sodium chicken stock or water
1-1/2 tablespoons molasses
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons cold water)
Stir fry onions with oil in medium sized saucepan over medium heat until translucent. Add chicken stock or water, molasses, hoisin, and oyster sauce. Bring mixture to a rolling boil before adding cornstarch. Stir and cook for 3 minutes or until thickened. Add char siu and set aside to cool.
Tangzhong:
39 g (~1/3 cup) bread flour
195 ml (~3/4 cup) milk
Whisk flour and milk together in a small saucepan. Cook over medium heat until thickened to a paste. Set aside while you assemble the rest of the dough.
Bao Dough:
351 g (~2.5 cups plus 1 tablespoon plus 2 teaspoons) bread flour
50 g (1/4 cup) granulated white sugar
7 g (2-1/4 teaspoons) yeast
1 large egg + 1 egg yolk (both at room temperature)
2 g (1/2 teaspoon) salt
45 ml (~3 tablespoons) milk, room temperature
26 g (2 tablespoons) softened butter
Egg wash (1 large egg mixed with 1 tablespoon of milk, cream, or water)
Mix all ingredients except butter in a large bowl with the tangzhong. Knead until it comes together in a rough ball then add butter. Continue to knead for 20 minutes or until it forms a smooth, soft, and supple dough ball. Dough should be elastic and spring back when pressed. Place into a lightly greased, clean bowl and cover to proof until doubled in size. Once proofed, remove from bowl and divide into 8 evenly sized pieces. Shape into a sphere as shown in the video, roll to flatten into a disc, fill with prepared filling, and bring all edges together. Pinch and seal until fully enclosed. Flip and gently rotate in a clockwise motion to seal the bottom. Place onto a lined baking sheet pan. Cover and proof for 30 minutes or until about doubled in size. Brush with egg wash and bake in preheated 375 F (190 C) oven for 10 minutes or until golden brown. Cool before enjoying!
***Store in airtight container to retain bread's softness. You can also microwave to reheat!
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LAKEY INSPIRED - Chill Day
I have used this recipe at least five time now, and it came out perfectly every time. I doubled the recipe today and it came out very well. I am going to try cutting back on yeast next times. Wonder if anyone has experience with doubling the recipe you would share.
K
Nice to find you channel👍🏻👍🏻
I own a dim sum express. You have revealed the secret of this bao. Great job !
I had it for the first time this weekend at a party and had to come home and find a recipe. Thank you so much.
This used to be on the menu of a Chinese lunchroom I've worked for years. I freaking love these bao's. Thanks for the recipe!!!!
Thank you Shannon, Just made the buns and they were so soft and fluffy. I doubled the recipe and got 28 med size buns.
Pork Char Siu, Fresh Bread, and a BEAUTIFUL WOMAN CHEF! Life doesn't get much better.
These look beautiful. I made steamed BBQ pork buns on a 7 day Grand Canyon Trip a few years back. My guests could hardly believe we could eat so well on a backpacking trip. I will make these - just a different twist on the steamed version. Thank you! Lovely instructional presentation. I learned something new about bread - making the milk and flour past to add to bread dough. Gonna try this as well. I do love cooking and baking!
Wow that’s amazing! Happy baking!
Omg that’s my favorite! Not every Chinese restaurant has it baked! 👍
I love Siu Bao. I have only made steamed buns before. Never tried oven baked. I am going to have to give this one a try. Thanks for your continued sharing of great recipes.
I used to eat these every weekend in my late teens. Very hard to find a place to get them now.
Thank you! Now I can make them.
I love that bread. That’s what I use also for the pork buns👍🏼 but I brush the buns with sugar syrup after it comes out of the oven. Nice and shiny. 💕
Omg! My mouth is salivating, I used to get these char Siu Bao's in the tea shops in Chinatown in NYC and I can't find them here in Florida, so I guess I'll have to make them myself. Thank you! for the recipe.
This looks absolutely delicious! I’m saving this recipe to try it out ☺️
A must do recipe immediately! A delicious pork bun is a reason to live!❤ Thanks
Wow this looks so good I love the Char siu pork! Thank you so much for sharing.
WALKING AROUND CENTRAL FLORIDA thanks me too!
Had a blast making these last weekend. Rolled and filled them with my 5 yo Granddaughter who is a huge fan of Char siu bao. Used a purchased marinade to use on a pork tenderloin, and it was really good. Ultimate compliment from her...the best ever! The tangzhong mixture was a great new trick to learn about. thanks!
Love this!
Looks extremely good and appetizing. Thank you for sharing!!
you just made my last meal i would choose ... my best friend turned me on to this amazing delight ... i am hooked ... with chili oil of course .... well done thank you
The Chinese restaurant next to my Dad's store used to make these. Your photos look the closest to what they looked like. We LOVED these, but the restaurant is gone now. I've never seen them in any other place no matter where I've lived or traveled. So, can't wait to try this out. My husband loves to make bread, so we'll probably work it out together.
I just made some. The bread is great!! Thank you somuch for sharing.
Yay!!! Glad you liked it ❤️
Those look so delicious! I can’t wait to try your recipe.
Thanks! Hope you love ‘em!
Thank you for your videoclip
Love it!
My favorite all time BBQ Bao!
This looks wonderful. I make charsuew and this would be a great crowd pleaser. Can't wait to try
Great recipe! Thanks, Shannon!
Thank you!
Excellent video. I am going to make your char siu baos today. Thank you for sharing.
Awesome! Hope you love it!
I was searching for this recipe long time ago, thank you!
patrichelle117 you’re welcome! Enjoy!
Me too. Omg.
Same everyone makes steam
Oh that’s my favourite Cha siu bao 😋
I love this recipe. Thanks for posting.
You’re welcome!
Made these last weekend and my family loved them!!
Awesome!
I love your tutorial and techniques. I knew it. I will find someone who use tangzhong mixture to their baking. Thank you.
Best recipe and instructions
Thanks for sharing your easy to follow video and recipe for making BAKED char siu bao!!! I'm a total fan of the baked vs the steamed and since my wife made char siu, it gave me the idea to make the bao. My wife was very skeptical and anxious that I was going to attempt to bake and possibly create a mess in her kitchen while attempting this but it all worked out and my wife being my biggest worst critic actually posted my process on FB and said it was "Yummy!!!" and many of the comments were that it "Looked Legit" and delicious was well worth it! So thank you for helping me indulge my craving and getting a thumbs up from friends and especially my wife!!!
That’s wonderful! Feel free to tag me in the post on FB or Instagram if you have it. @inshannonskitchen
Yumm Shannon, I love the idea of using the tangzhong mixture. Must try it! Wish we live closer so I can sample all your goodies!
Lol me too! Give it a try and keep me posted!
That. Looks. Freaking perfect.
Am trying your recipe today! I used to shy away from making bread because of so much kneading involved. Your using the Kitchenaid kneader pushed me to try it with your recipe. Thank you so much, Shannon! God bless! Xoxo
Hope you love it! Take care ♥️
Love making steamed char siu bao. I'm not to sure whether I would like the buns baked in a oven. The steamed bun has a totally unique texture compared to a oven baked bun!!!
I love them.
One day, I'm so going to do this.
Just finished 6 of them Sunday. yum
Glad you liked it! 😋
Wow! Thank you so much! I have not had baked Char Siu Bao since I moved to Idaho 22 years ago! We used to buy it in Oakland, California all the time. I have been hungry for these for YEARS and YEARS! At least I can get the Char Siu BBQ pork here so now I can make it. :D
Where can you get it from in Idaho?
@@gsh4373 Albertson's and Costco sells Yankzee pork or you can order Char Siu bbq sauce from Amazon and make your own.
@@gsh4373 Nowhere in eastern Idaho. Maybe in Salt Lake but I have not gone down there.
Excellent! Thank you so much for recipe.
You’re welcome!
Many thanks! These came out soft and yummy and it lasted for days. I have done this twice already and will be doing another one again this week. It's a great quick meal -- I would just heat it up in the microwave for 10 seconds to have it nice and warm, and the buns are still moist. The dough recipe sounded strange at first with so little milk left, but I did as you suggested and it was perfect. I made my buns smaller and was able to have 14-16 buns, so there is more for me to share with my friends and family. They loved it too! I use the dough setting on my bread machine to prepare the dough. For the filling, I love how simple it is compared to the other recipes I have tried. I just added some re-hydrated chopped shitake mushrooms into the filling since I love shitake mushrooms. I tried steaming 2 out of the 14 buns, and I did not seal it well, so it opened up while proofing. The steamed version did not come out as yummy as the baked ones, as it fell flat. This will be my go to recipe for baked char siu buns. When preparing the buns, just remember to seal and pinch the seams tight, otherwise, it will likely open up during the proofing stage.
Yay! This makes me happy to hear 👍
Thanks for sharing looks real good
Look delicious. Thanks for showing us. 👏👏👍👍💖
Great video! Keep up the great work!
Thank you!
I can understand your bias towards the baked bao. My first experience with bao was in Pike Place Market in downtown Seattle. In the catacombs of the lower levels I found a little Bao shop with baked ones just like this, and was mind blown.
I ordered some of the steamed variety a few months later and was sadly disappointed to find the white fluffy kind were completely different (And lesser, in my opinion). While biting into a steamed cloud can be nice, I did enjoy the more bread like texture of the baked. And the color is far more appealing.
Thank you so much for posting this recipe. I cannot wait to try this out for myself!
Hi Shannon ! I just baking finished baking cha siu boa using your dough recipe. I have to say it turn out fantastic. The dough is very soft and delicious. Thanks for the recipe.
I have a few boas that the filling leak so I have to work on that.
Awesome!
I'm definitely going to make this recipe
Appreciate this recipe with complete and detailed instructions thank you so much I should make these very soon!
Thank you Raquel!
Amazing I’m trying this soon!
tonyarevalo1 - awesome! Keep me posted 😊
Asian Hamburger! Anything you want inside! YUMMY!
You make good cha chiu buns.👍
Good channel! Love it! Thanks.
Thank you! Enjoy!
I just found you and so glad I found you love the Bao 😊😊😊😊
My favorite side!
Cool I'll be right over 😋 on my way🤭
Thank you for sharing this recipe,, It’s delicious. Wishing you all the best
Thanks! Glad it turned out well 👍
Cooking is an art and baking is a science 🔥
It certainly is but both can be either!
This looooooooks good! Ima try it
Let's Try: Kitchen awesome! Keep me posted!
Outstanding presentation !!!
must try this !
You really make me hungry 😋
That tangzhong hooked me... I must try it today! I didn't see about it anywhere else, so very interesting and well done video!
Thank you! It’s such an interesting and new technique for me too. Once you do it you won’t look back!
@@InShannonsKitchen they turned out nice on my first try!
Deedee Daydream yay!
Foremost, thank you so much for sharing this recipe. I have been looking for a good recipe for quite a while now and so glad I chance on yours! The whole time I was just steaming paus and dreaming of baking them one day when I get my hands on a good recipe! However, I may have to try to make my own char siew as it is not available in Germany! Btw I like your little giggle in between ... I’m also your subscribed now! Keep the recipes coming!
Haha thanks! More recipes to come ☺️
Thank you for a really great recipe and the instructional advice. I just been your first video so I will subscribe to see more of your videos!
Thank you! 🙏❤️
Those buns looks great!! I will be full for days. LOL!!
Thank u Shannon! That was easy to follow and I am so glad u have written the detailed instructions in this post . Will try it soon loved it. I just watched the other video of cocktail bun by another Asian lady and u r both super good and has shown an easy to follow recipe 😀. Thanks a lot and Happy New Year 2022🎄🎉from ur new fan!!
Aww thanks for the kind words and enjoy the baos!
Terrific 👌👌looks great👍👍👍
Thank you! ☺️
I can’t wait to make this! Reminds me of home ❤️ please please share your Char Siu Pork recipe! It looks so good!
Working on it! ☺️😄
@@InShannonsKitchen Thank you!!!
I used to only eat the steamed ones until I discovered baked ones lol. This one looks really good, just like ones you’ll pick up from Chinese bakeries here. Oh, fatty pork for me haha!
Thanks for sharing the recipe generously up to the smallest details.👩❤️👩
I will try it soon. Thanks
Your buns look so perfect
😏
awesome thankyou
That giggle after every sentence made me smile.
I have made this twice, once just the bro to make sure I could make it, and the char siu boa. Was wonderfully. I just made some with bbq pulled pork. But the dough was more dense and very elastic. I'm thinking I needed it toouch.
Sounds delicious! It might take some practice before it’s perfect, but so good when it’s done well 👍
I’m speechless to the recipe you presented, so yummy 😋😋😋just done baking it and my husband love it so much, thank you for sharing ❤God bless and more power 🌼🌸🌺
Thank you for your kind words! ❤️
Thanks for teaching me how to.mske cha chiu buns .👍😊
You’re welcome!
Thank you my favorite. Though I’ve never made my own.
These are my favourite, I used to eat them all the time at Yum Cha as a little kid
Yes me too 😄
@@InShannonsKitchen They really are the best. They are not available at the normal Yum Cha place I go now. Thank you so much for the recipe because now I can try to make some at home 😃
Thank you, It came out so precise ：）
Awesome!
@@InShannonsKitchen I follow every step of you instruction and it came out perfect :)
Very nice well done👏
I love your laugh!
I've used ypur recipe several.times.and it turn out soooo good.each time. Thank you. Just want to ask if I can use wholemeal flour instead as a healthier option. If yes, will the amount of flour and method.remains the same.
So glad you enjoyed it! You could try using equal portions of whole meal flour though the texture will not be as soft. You can try substituting half of the white flour for whole wheat so it’s a little healthier. Hope that helps!
@@InShannonsKitchen thank you..much appreciates
Very nice video and thanks for the recipe. I like mine steamed, though.
Thanks! I like both. Here’s a recipe for my steamed char siu bao ruclips.net/video/firv1dOJqwU/видео.html
A very beautiful recipe, give your hand
Hi. I'm from the Philippines and I love Chinese foods. Those were different from the white baozi, but they taste good to me since we also have that in my country.
I just call them Asian Hamburgers; LOVE the BBQ Pork.
Bao is pronounced Pao. I tried this, amazing result! Like a professional bakery!
Hi I’ve tried your recipe already & it came out amazing! Thank you for sharing! I had a quick question, are we able to refrigerate the buns after their second time of proofing so they’re ready to bake the next morning? Or would that affect the way they turn out?
You can definitely refrigerate them but I would do so before the second proof so they don’t over expand. This process of cold fermentation is good to develop flavor as well! Glad you enjoyed 😊
Thank you so much for sharing the recipe. Tried it and it turned out well. Everyone who tastes it, loves it. Bao is very soft and fluffy. I made smaller ones in oval shapes. For the filling, I added some sesame oil instead and it was nice and aromatic. For the slurry, I mixed in some potato starch to the cornflour. Filling was firmer and easier to fill the baos, yet was able to keep the filling moist. Thanks again with much appreciation.
Wonderful! Sounds delicious 🤤
Excellent video, Shannon! Those pork buns look so good. Also, saying "hi" to you as well!👋
Thank you, Judith! 👋
these look just like the ones at the chinese bakery i get them at. i could honestly eat probably like ten of them lol i probably wouldnt feel great after, but they are that good
Thanks for sharing this recipe I'm gonna try it today I like how u make ur dough I am ur new subscriber 👍😇👌
Thanks for subscribing! Enjoy
I have finally got round to making charsiu buns using this recipe yesterday. It’s well worth the wait! The buns turned out really well and were absolutely delicious! It’s just as well that I made 12 using the ingredients (to reduce the calories for each) as the other half had 2 right away!! Today the buns were still lovely and soft. I only needed to warm them for a couple of minutes. Many many thanks for sharing this recipe! By the way, do you have any suggestions as to what other fillings I could use?
This makes me so happy to hear! I figure you can go savory with other fillings that use meat, or go with a sweet version with red bean or custard. I have a recipe for red bean filling on my channel to give you somewhere to start.
Those are looking good girl 🎉🎉🎉
Have to make my own because it's not available where I live. Idk how to make the meat to start with which is the important part. That besides the steamed buns vs the baked buns
Do you know how you can find pork cuts like that what there called to make the chair siu and also the sauces where you could find them in a U.S walmart
I wish the char siu bao I'm eating now had as much filling as that!
Thanks for showing us to make this Bao . Is there an easier recipes to do the Barbeque pork . Maybe next time . Thanks 😊
I tried this. For the most part it worked a treat. The flavours were there. I "bbq"d the pork myself as I don't live close enough to anywhere to buy pre-done LOL. However, the dough didn't double in size. This meant the buns were tasty, but not fluffy so felt more like pastry. What tips for proofing the dough please. I have a radiator and could light the fire for extra heat (I remember my dad used to make normal bread and proof in our airing cupboard as it was always warm due to the water heater) but nowhere warm enough - thanks in advance for your help
Shannon, I made the Chr Siu Bao for Chinese New Year this year. They turned out to be perfect! I really like your recipe for the bread part. Next, I am going to make 1/2 batch of Char Siu Bao and 1/2 batch of pineapple bun using the same dough. Thank you for sharing your talent.
That sound amazing! Are you going to do a bolo bao?