Char Siu Bao（叉烧包）

Do you know how to make a soft and fluffy char siu bao? Char siu bao, a common Chinese dim sum dish, is loved by many, but few know how to make it. I'll share a simple version of the recipe, including many cooking techniques. Join us and let's learn together.

Everyone knows that char siu bao is the most famous classic Cantonese dim sum. It's delicious and full of exotic charm. If you can make it yourself, it will be the best dim sum you've ever tasted. Soft buns, oozing with rich soy sauce filling, and generous meat filling, all perfectly blended, creating a masterpiece of cooking. Let's take a look together at what you need to pay attention to when making char siu bao!

1.What is Barbecued Pork Bun?

Barbecued pork bun is one of the representative traditional snacks of western Guangdong Province, China, and is one of the “Four Heavenly Kings of Cantonese Dim Sum (Shrimp Dumplings, Siu Mai, Barbecued Pork Buns, and Egg Tarts)” in Cantonese Morning Tea. Barbecued pork buns are named for their filling of barbecued pork in dough.

The dough for barbecued pork buns is modified from the fermented dough commonly used in northern China. When molded, it is pinched into a bird's nest shape. Due to proper fermentation, the top of the bun naturally splits open when steamed, resembling a blooming flower filled with barbecued pork. The diameter of a BBQ pork bun is usually about 5 centimeters, and a steamer usually holds three or four buns.

2.Why is char siu bao so popular?

In Guangdong, char siu bao is not just a snack; it also symbolizes unity and harmony. Some say that the structure of the bun, with its outer layer wrapping around the filling, represents inclusiveness. However, the younger generation has also given it a different meaning, suggesting sluggishness in thought and action. For locals, the love for char siu bao is deeply ingrained in their culture.

3.How to prepare the filling for char siu bao?

The filling for char siu bao is typically made from pork mixed with ingredients such as minced garlic, soy sauce, and char siu sauce. Additional seasonings can be added according to personal preference (the recipe below will provide instructions). To prepare the filling for char siu bao, pay attention to the following points:

1. The minced pork should be mixed with some starch to lock in moisture and ensure a tender texture.

2. When stir-frying the pork filling, add a suitable amount of water. This will create juiciness in the filling when making char siu bao.

4.How to make the dough for char siu bao?

To make the dough for char siu bao, you'll need flour and yeast. Mix them together in the correct proportions. The most important step in making char siu bao dough is the amount of yeast used.

Normally, both baking powder (sodium bicarbonate) and yeast can be used to make elastic and soft dough. These two ingredients are common in baking, but for this recipe, I used yeast.

The technique for making the dough is similar to making bread dough. The main difference lies in using multiple leavening agents to achieve a soft, elastic, and flaky surface. (Specific instructions are provided in the recipe below.)

5.How can you make the dough for char siu bao whiter than snow?

1. The choice of flour is crucial for achieving white char siu bao dough. The type and quality of flour will affect the color and texture of the buns. Generally, all-purpose flour or bread flour is more suitable for making buns. All-purpose flour has a higher protein content, which makes the dough more elastic and the buns whiter.

2. The fermentation process is also crucial for achieving whiter char siu bao dough. When kneading the dough, adding an appropriate amount of yeast and baking powder allows the dough to ferment fully, resulting in softer and finer-textured buns. Additionally, the carbon dioxide produced during fermentation makes the dough lighter and whiter.

3. The timing and heat during steaming are also key factors in achieving whiter char siu bao. Generally, steaming for 15-20 minutes is sufficient. Steaming for too long can cause the buns to deform and turn yellow, while steaming for too short a time can result in undercooked buns. When steaming char siu bao, use high heat to quickly heat the surface of the buns, sealing in moisture and making them whiter and more tender.

6.How to store char siu bao for the long term?

Since making char siu bao can be a bit labor-intensive, it's common to make extra. However, if you can't finish them all at once, the best way to preserve the extra char siu bao is by freezing them. When you want to eat them, simply take them out and steam them until heated through. Alternatively, you can steam them first, let them cool, then freeze them.

After discussing all these tips and common issues in making char siu bao, I believe everyone has a good understanding of how to make them. Now, let's make delicious char siu bao together!