Char Siu Bao (Buns with Cantonese roasted bbq pork) is one of my favorite Dim Sum when going to a local Chinese restaurant in Hong Kong. In recent years, this new way of baked Char Siu Bao has become more popular. Not sure if it starts from the famous Tim Ho Wan Dim Sum Restaurant, but I just love to order it every time when I went there. Since I moved to Germany, meaning it’s not so easy for me to eat it anymore. Not to say we are staying home most of the time since COVID-19 hits, so going to a Dim Sum place nowadays is not so convenient for us.
Last time when we posted our Char Siu recipe, I thought we would have made enough to make some Char Siu Bao too. Unfortunately, it was too delicious and we finished everything. So here we go again, this time I kept some more to try out three different kinds of Char Siu Bao. And I decided to share this one since I love it the most and it’s not easy to find a good recipe for it.
(Chinese Recipe below 中文食譜在下方)
Snow Mountain Char Siu Bao
The modern crispy version of Char Siu Bao
Ingredients
Char Siu Fillings
- 200 g Char Siu
- 40 g White Sugar Group A
- Pinch of Salt Group A
- 4 mL Light Soy Sauce Group A
- 4 mL Dark Soy Sauce Group A
- 8 g Oyster Sauce Group A
- 12 g Char Siu Sauce Group A
- 100 mL Water Group A
- 10 g Flour Group B
- 10 g Corn Starch Group B
- 20 mL Water Group B
Bread Dough
- 12 g Bread Flour Water Roux/Tong Zhong
- 75 mL Water Water Roux/Tong Zhong
- 185 g Bread Flour
- 15 g Sugar
- 3 g Salt
- 60 mL Milk
- 3 g Instant Yeast
- 30 g Egg
- 20 g Unsalted Butter If you are using salted butter, omit the salt above.
Crispy Bread Surface
- 60 g Unsalted Butter Softened
- 38 g White Sugar
- 10 g Egg
- 45 g Cake Flour (or 10g Corn Starch + 35g Normal Flour)
- 3 g Salt
Instructions
Char Siu Fillings
- Cut all the char siu into small dice.
- Mix everything in group A and group B separately.
- With medium heat, heat up group A in a small pot for 2-3 mins.
- Stir in group B and keep stirring until the sauce gets thick like a paste.
- Add the Char Siu and mix it up. Put aside for later use.
Bread Dough
- Let's start with the water roux/tong zhong. Mix the water and flour in a small pot, stir it until there are no lumps. Put it on small heat, keep stirring until it becomes a paste. Set aside.
- Warm the milk up to around body temperature, leave the instant yeast in it to dissolve for 5 mins.
- In a separate bowl, put all the dry ingredients (bread flour, salt, and sugar) together and mix it well.
- In a big mixing bowl, put the milk mixture, dry ingredients, water roux/tong zhong and egg in it. Mix it up with a spoon until it forms a dough. Either use a mixer or knead it until it becomes smooth. (Take around 10 mins when I use a hand mixer)
- Add in the butter and knead it until it mixed in and the dough becomes smooth again.
- Sprinkle the mixing bowl with some flour, and leave the dough in it covered with cling film to rise for 45 mins or until it doubles the size.
- Take the dough out on a surface sprinkled with flour. Press out all the air, knead it back to a ball and leave it on the table to rest for 15 mins.
- After that, weigh the dough and equally divide it into 6 portions. Roll them one by one like a ball, flatten it to a round shape that is around 0.3cm thick using a rolling pin. Add the Char Siu Fillings in the middle, use a small spoon to press it in gently, and gradually close the opening. Make sure to use the fingertip to press it tightly and it's close completely. With the opening facing down, put your hand gently on top of it (with the fingers around it) and rotate it on a floured surface for a few rounds. Then put it on a baking tray with a baking sheet. Repeat it for the rest.
- Leave the dough in a warm place to rise for 1 hour. I like to leave it in a closed oven with some warm water (not hot - will be too much steam!)
- While waiting for the rise, prepare the crispy surface. (See below)
- When the 1 hour is up, preheat the oven to 200 degrees Celcius. Pipe the crispy surface butter paste in a swirl motion on top of the bread dough, tightly and evenly without gaps. Make sure they are around evenly, if it's too heavy on one side, it will drop when it's in the oven.
- Put it in the oven and bake for 12-15 mins, or when the surface starts turning golden brown. Then it is ready!
Crispy Bread Surface
- Whisk the softened butter until it's fluffy and white.
- Add in sugar and mix.
- Add the flour and mix.
- In the egg, add the salt and mix it well. (We try to dissolve the salt if possible, alternatively, I use some very fine salt so it's not going to be salty only at one spot of the mix.)
- Add the egg mixture to the butter. Mix until just combined.
- Put the mixture into a piping bag and cut the opening (around the size of a straw, perhaps a diameter of ~0.3cm). Leave it aside until ready to use.
Notes
Recipe adapted from dimcookguide and 美食台foodvideo.
雪山叉燒包
喺屋企整雪山叉燒包嘅簡單做法
Ingredients
叉燒餡
- 200 g 叉燒
- 40 g 砂糖 A組
- 少許 鹽 A組
- 4 mL 生抽 A組
- 4 mL 老抽 A組
- 8 g 蠔油 A組
- 12 g 叉燒醬 A組
- 100 mL 水 A組
- 10 g 麵粉 如有生粉更佳 - B組
- 10 g 粟粉 B組
- 20 mL 水 B組
麵包麵糰
- 12 g 高筋麵粉 湯種
- 75 mL 水 湯種
- 185 g 高筋麵粉
- 15 g 砂糖
- 3 g 鹽
- 60 mL 牛奶
- 3 g 酵母
- 30 g 蛋液
- 20 g 無鹽牛油 如果無無鹽牛油的話，可用普通牛油，可無需落鹽。
雪山皮
- 60 g 無鹽牛油
- 38 g 砂糖
- 10 g 蛋液
- 45 g 低筋麵粉 如沒有，可用10g粟粉+35g普通麵粉代替。
- 3 g 鹽
Instructions
叉燒餡
- 把叉燒切成細粒。
- 把A組及B組的材料分開拌勻。
- 以中火把A組的調味料在細煲煮約2-3分鐘。
- 加入B組的生粉水，不斷攪勻至芡汁變濃稠。
- 加入叉燒拌勻，放置一旁備用。
麵包糰
- 先準備湯種：把麵粉和水在細煲內拌勻，直至沒有任何粉團。開細火，一直攪拌至濃稠。放置一旁備用。
- 把牛奶微微加熱，大約和體溫一樣，加入酵母，待5分鐘至酵母溶解。
- 在另一隻碗內，加入麵粉、砂糖和鹽，拌勻。
- 在大碗內，放入牛奶、湯種、麵粉混合物及蛋液。攪拌成麵糰。然後手搓或是用攪拌器把麵糰搓至表面順滑。（大約10分鐘）
- 加入牛油，重新把麵糰搓至表面光滑。
- 在大碗內灑上少量麵粉，把麵糰放入碗內發酵，蓋上保鮮紙，大約45分鐘或直至麵糰大一倍。
- 在檯上灑上麵粉。發酵完成後，把麵糰拿出來放在檯上。把麵糰的空氣都壓出來，把麵糰重新搓成一球，放在檯面待15分鐘。
- 量度麵糰重量並分成6等分。逐一搓成圓球，然後用麵杖壓平至大約0.3cm厚。將叉燒餡放在中央，用小湯匙輕輕將其壓入，然後慢慢收口。謹記用指尖把開口牢牢黏好，確保開口緊閉。把開口向下，單手把麵糰在檯上順時針滾動以搓成圓形。把麵糰放在焗盆上（謹記放焗爐紙）。然後重複至完成所有麵糰。
- 把麵糰待在溫暖處作第二次發酵，約一小時。我通常放置在焗爐內，並放入一小碗暖水（千萬不要放太熱的水，會過度發酵）。
- 當等待發酵的時候，可以先準備雪山皮。（見下文）
- 第二次發酵完成後，把焗爐預熱至200度。把雪山皮的牛油餡迴旋地唧在麵糰上，盡量平均地唧，並不要留有空間。如果餡料聚在一面，太重的話放入焗爐之後會溶在一面。
- 放入焗爐焗12－15分鐘，或直至表面至金黃色，雪山叉燒包完成！
雪山皮
- 攪拌軟化的牛油，直到其鬆軟變白。
- 加入砂糖，攪勻。
- 再加入麵粉，攪勻。
- 在蛋液加入鹽。目的盡量把鹽溶化。
- 最後把蛋液加入牛油混合物內，輕微攪拌至剛剛混合。
- 把混合物放入唧袋內，並剪一個大約0.3cm直徑的開口。放置一旁備用。
Notes
Recipe adapted from dimcookguide and 美食台foodvideo.