{"id":11163,"date":"2019-05-18T11:45:30","date_gmt":"2019-05-18T03:45:30","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11163"},"modified":"2019-05-18T11:45:30","modified_gmt":"2019-05-18T03:45:30","slug":"street-calls-for-char-siu-bao-%ef%bc%88%e5%8f%89%e7%83%a7%e5%8c%85%ef%bc%89","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11163","title":{"rendered":"Street Calls For Char Siu Bao \uff08\u53c9\u70e7\u5305\uff09"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11166 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/01\/Char-Siu-Bao.jpg\" alt=\"\" width=\"500\" height=\"659\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11165 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/01\/Char-Siu-Bao-3.jpg\" alt=\"\" width=\"500\" height=\"653\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">There are so many different types of Chinese buns &#8211; sweet corn bun, <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=5317\" target=\"_blank\" rel=\"noopener\"><strong>red bean paste bun<\/strong><\/a>, pork belly bun, <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2881\" target=\"_blank\" rel=\"noopener\"><strong>two-toned chocolate buns<\/strong><\/a> and so on. Char siew bao (\u53c9\u70e7\u5305), 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&#8217;ll try that next time, when there&#8217;s more time away from work.<\/p>\n<p><!--more--><\/p>\n<p><em><strong>Ingredients (filling):<\/strong><\/em><\/p>\n<ul>\n<li>Oil: 1 tbsp<\/li>\n<li>Onion: 1, small, finely chopped<\/li>\n<li>Char siu: 250g, diced<\/li>\n<li>Sugar: 1 tbsp<\/li>\n<li>Oyster sauce: 1 tbsp<\/li>\n<li>Light soy sauce: 1 tbsp<\/li>\n<li>Sesame oil: 1 tsp<\/li>\n<li>Red food colouring: 1 &#8211; 2 drops<\/li>\n<li>Corn flour mixture: 150ml water + 1\/5 tbsp corn flour<\/li>\n<\/ul>\n<p><em><strong>Ingredients (dough):<\/strong><\/em><\/p>\n<ul>\n<li>Hong Kong flour: 280g<\/li>\n<li>Wheat starch: 100g<\/li>\n<li>Icing sugar: 90g<\/li>\n<li>Baking powder: 10g<\/li>\n<li>Lukewarm water: 160ml<\/li>\n<li>Instant dry yeast: 8g (1 packet)<\/li>\n<li>White vinegar: 1 tsp<\/li>\n<li>Vegetable oil (or shortening): 30g<\/li>\n<\/ul>\n<p><em><strong>Method (Filling):<\/strong><\/em><\/p>\n<ol>\n<li>Heat oil in wok. Fry onions for 2min till soft.<\/li>\n<li>Stir in char siew, sugar, oyster sauce, light soy sauce, sesame oil and red food colouring. Fry for 1min.<\/li>\n<li>Stir in corn flour mixture. Simmer till thickened.<\/li>\n<li>Remove from heat. Set aside.<\/li>\n<\/ol>\n<p><em><strong>Method (dough):<\/strong><\/em><\/p>\n<ol>\n<li>Combine Hong Kong flour, wheat starch, icing sugar and baking powder in a mixing bowl.<\/li>\n<li>Create a hole in the center of the flour mixture. Fill with lukewarm water, yeast and vinegar. Gently stir to dissolve the yeast.<\/li>\n<li>Add in vegetable oil. Knead for 10 &#8211; 15min till dough is soft and smooth. Cover with damp cloth and leave to proof for 30min till doubled in size.<\/li>\n<li>Divide dough into 16 portions. Roll each portion into a flat circle. Scoop a heaped tbsp of filling into center of dough, then pleat to seal the dough. Place on a greased baking paper.<\/li>\n<li>Repeat for remaining 15 dough and filling portions.<\/li>\n<li>Place a dot of red on top of the buns to indicate that it is with char siu filling.<\/li>\n<li>Arrange buns in steamer. Steam 10 &#8211; 12min till well-risen.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11164 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/01\/Char-Siu-Bao-2.jpg\" alt=\"\" width=\"650\" height=\"430\" \/><\/p>\n<p><em><strong>Trick:<\/strong><\/em><\/p>\n<ul>\n<li>This bun can be stored in the freezer until ready for consumption after the first round of steaming is done. Just re-steam it for another 15min and it&#8217;ll be ready for a snack or for your breakfast!<\/li>\n<\/ul>\n<p><em><strong>Disclaimer:<\/strong><\/em><\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">This recipe was kindly adapted from RasaMalaysia&#8217;s &#8216;<a href=\"https:\/\/rasamalaysia.com\/char-siew-bao\/\" target=\"_blank\" rel=\"noopener\"><strong>Char Siu Bao<\/strong><\/a>&#8216; recipe.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">I need to improve on my pleating skills because all the pleats almost disappeared altogether after the steaming. Sigh.<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n16 medium-sized buns<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11163\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>There are so many different types of Chinese buns &#8211; sweet corn bun, red bean paste bun, pork belly bun, two-toned chocolate buns and so on. Char siew bao (\u53c9\u70e7\u5305), one filled with sweet barbecue pork meat, has got to &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=11163\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,132],"tags":[675,110,676,632],"class_list":["post-11163","post","type-post","status-publish","format-standard","hentry","category-bun","category-chinese","tag-barbeque-pork","tag-cantonese","tag-char-siu","tag-steaming"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11163"}],"version-history":[{"count":7,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11163\/revisions"}],"predecessor-version":[{"id":11322,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11163\/revisions\/11322"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}