There are so many different types of Chinese buns – sweet corn bun, red bean paste bun, pork belly bun, two-toned chocolate buns and so on. Char siew bao (叉烧包), one filled with sweet barbecue pork meat, has got to be my favourite in terms of the type of filling. Admittedly, I do prefer the more authentic and fluffier Cantonese char siew bun popularly sold as a dim sum dish in Chinese Cantonese restaurants, but this dough is much more time-consuming to do with a whole set of steps to go through to proof the first batch of dough first before the final batch of fluffy dough can be achieved. I’ll try that next time, when there’s more time away from work.
