↑ Before & After ↓

Steamed Char Siew Bao Recipe

Ingredients A:- 

• Pau Flour 50g  
• Instant Yeast 6g
• Castor Sugar 10g
• Water 135g ± (Please adjust water content of this recipe. Remember different flour have different rates of water absorption)

Ingredients B:-

• Pau Flour 250g
• Baking Powder 5g
• Castor Sugar 40g 
• Shortening 10g (last step)

Method:-

1. In a small bowl, mix the ingredients A and let it rest for 2 hours.
2. In a large bowl, combine ingredients A and B, then add shortening.
3. Knead the dough until it forms into an elastic and smooth ball (I used stand mixer to knead). The dough should not stick to your hands, and be quite stretchy.
4. Divide into your own desired shape and wrap with your favourite filling. 
5. I divide the dough 20 - 23 g each and wrap with char siew filling.
6. Line each pau with a piece of greaseproof paper.
7. Cover pau with damp cloth and proof for 25-30 minutes. 
8. Steam over medium high heat for 10 minutes. (do not open the lid immediately, open the lid slightly then turn off the gas and let it rest in steamer for 2 minutes)

Char Siew (BBQ Pork)

• char siew 300g
• Diced Onion 1no (big)
• char siew sauce (Lee Kum Kee char siew sauce) 1.5 tbsp
• water

1. I fried the diced onion with some oil, then add diced char siew.
2. Next, add water and char siew sauce. Fried till the sauce thicken. This is my lazy method to do char siew filling .

Here are some useful blogs for char siew pau : Kuali, my kitchen, my home kitchen.