Baked Char Siu Bao – A small batch

December 11, 2015 at 5:15 pm Leave a comment

baked char siu

aka Baked pork buns

This baked version is a bit bigger than their steamed cousin. But, if you’d prefer the steamed version, check out this recipe.

Filling
I had leftover Char Siu in the freezer, so I diced it up one chop and added a diced scallion or two. If you don’t have any leftover Char Siu, check out this recipe.

Dough
1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flours, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Preheat the oven to 400℉

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a tablespoon of prepared pork filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 25 minutes, or until buns are golden brown

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Entry filed under: Breads, Chinese, For One or Two, Main Course, Popular Ethnic Dishes, Uncategorized.

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