Baked BBQ Pork Buns (Char Siu Bao)

Bring authentic dimmed sum to your base with bake BBQ pork bun good like your front-runner chinese restaurant !

I love homemade baked BBQ pork barrel bun. These are called char siu bao at chinese bakeries. And they are frequently served as dim sum at yue restaurants. If you ’ ve always tried them, they are surely already a favorite of yours !
In fact, my char siu and my steamed char siu bao recipes have been quite popular. many readers requested a bake adaptation of the buns, so I created a baked BBQ pork bun recipe that allows you to use your oven to get these yummy flavors packed into heavenly soft milk bread. talk about combining the best of both worlds !
The bun is a variation on my milk boodle recipe. For the bake BBQ pork bun, it ’ s a more simplify translation that skips the condense milk without compromising the result. The buns are super soft and downy – the perfect vessel to contain that tender pork.

PS. If you ’ rhenium feeling excess fancy, you can use my pineapple bun recipe to fill the BBQ pork barrel. It takes a LOT of work to make but the resultant role is godhead .

Ingredients & equipment

If you have a point of view sociable, the dough is actually easy to put together .

It ’ s a perfective recipe for using up leftover char siu. And if you don ’ thyroxine want to go to the perturb of making char siu, you can however make bake BBQ pork buns at dwelling by grabbing takeout charwoman siu from your local taiwanese restaurant. You can just have the boodle ready to go and it will be much agile .
If you can ’ t find char siu anywhere nearby and don ’ t have meter to make it, use regular roasted or barbecued pork barrel. The flavorer for the fill is truly flavorful and creates delightful baked BBQ pork barrel bun everyone will love .

Cooking process

Make the dough & 1st rise

1. Activate the yeast in warm milk
2. Add the dry ingredients
3. Form and knead the dough using a stand mixer, until you can stretch it into a very thin and translucent sheet
4. Pull the dough into a tight ball 
5. Cover and let rest 
6. The dough is ready when the size doubles

Make the char siu filing

Making the char siu fill is ace childlike .

• Cook the sauce mixture until it thickens
• Let the sauce cool, then mix in the chopped char siu

Form the dough balls

nowadays that your boodle is rested and ready, it ’ sulfur time to divide it into little boodle balls for the buns .

1. Punch down the dough and knead a few times 
2. Divide the dough into 12 even pieces. I prefer to use a scale to weigh each dough ball so the buns will be evenly sized
3. To form each dough ball, pull and pinch the edges of the dough to the top
4. Repeat until it forms a round ball
5. Pinch together the top to seal it
6. Use your hand to press and roll the dough ball until it’s round

note : It ’ s identical crucial to constantly cover the boodle you ’ ra not working on with credit card wrap. Otherwise it will dry out .

Wrap and bake the BBQ pork buns

1. Press the dough ball into a flat, round shape (keep the center thicker than the edges, so the dough of the wrapped bun will be even)
2. Add the filling
3. Pull the dough into the center
4. Pinch and seal the top
5. Roll the formed bun again but more gently this time, so the filling won’t fall out
6. Brush the buns with the milk wash
7. Garnish with sesame seeds
8. Bake until golden brown

note : I like to brush the buttocks with the milk wash for a muffle golden brown look. If you prefer the slick count, you can besides brush the buttocks with an egg egg yolk wash .
That ’ s it ! These baked BBQ pork barrel buns are super soft and downy, with a delectable sweet savory occupy !


I ’ ve taken you through the fudge bit-by-bit with pictures. If you want to see the cook in action, check out my YouTube video recording. You can ( and should ! ) make excess because they freeze well and you can have them ready to go for black kernel, any time the mood strikes !
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Baked BBQ Pork Buns (Char Siu Bao)

5

from

14

votes Bring authentic blur total to your home with bake BBQ pork buttocks good like your front-runner chinese restaurant ! If potential, constantly weigh the ingredients rather of measuring them by volume ( cups ). volume is never accurate and using it will affect the texture of the end solution .

Author:

Maggie Zhu

Prep Time:

20

minutes

Cook Time:

12

minutes

Resting time:

1

hour

30

minutes

Total Time:

2

hours

2

minutes

Servings:

12

buns

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Ingredients

Dough

• 250 milliliter ( 1 cup + 2 teaspoons ) milk , warm ( ~110°F ) ( plus 1 tablespoon to wash the buns )
• 7 g ( 1 package, 2 1/4 teaspoons ) active dry yeast
• 40 gravitational constant ( 3 tablespoons ) sugar
• 5 gram ( 1 teaspoon ) strategic arms limitation talks
• 400 gigabyte ( 3 cups ) bread flour
• 60 gram ( 3 tablespoons ) butter , melted & cooled
• 1 egg

Filling

• 4 tablespoons chicken broth
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon boodle
• 1 tablespoon Shaoxing wine ( or dry sherry )
• 1 cling garlic , grated
• 1/8 teaspoon

  Read more: FOOD REVELATION : DIM SUM VS. YUM CHA // the meaning, the culture, the tea, the food, the meal times

  five spice powder

• 2 tablespoons cornstarch
• 1 heaping cup ( 180 gram / 6.5 oz ) homemade char siu, diced ( or boughten charwoman siu )

Garnish

• sesame seeds ( optional )

Instructions

Make the dough

• Pour the milk into a humble bowl and warm it to approximately 100 to 110°F ( 38°C ), about 30 seconds in the microwave. The milk should be warm, fair a piece above body temperature .
• Add the yeast and a touch of the sugar to the strong milk. Let the yeast activate for 5 to 10 minutes, until the concoction is bubbling and bubbling .
• Add the remaining boodle ingredients into your stand mixer bowl. Pour the trip yeast and milk over everything. Stir a few times with a spatula to make a pugnacious boodle. Knead with the overcharge attachment on setting 6 for 15 to 17 minutes, until the boodle is smooth and stretchable. Test the dough by pulling a objet d’art of it using both hands. It should stretch into a very thin and translucent sail. ( This dough can be kneaded by hand, but it is a moisture dough, so having a dough scraper for the serve will be very helpful. Knead it for 20 to 30 minutes in this case. )
• While kneading the dough, grease the at heart of a large bowl with a slender layer of butter or anoint .
• Pull the boodle into a close ball using your hands and stead it into the lubricated bowling ball. Flip the dough ball a couple of times thus that it is amply coated in the butter. Cover with plastic wrap. Let it proof until the size has doubled, about 1 hour in the winter, or 30 to 45 minutes in summer. ( *Footnote 1 )

Make the filling

• While the dough is resting, combine all the filling ingredients in a small pot except for the cube char siu. Mix until the cornstarch is dissolved fully .
• Bring the concoction to a churn and cook until thickened, so you can draw a line on the bottomland of the potentiometer with a spatula, about 1 minute. Take the potentiometer off the heat and let the assortment cool off. once cooled, add the dice char siu and mix until it is evenly distributed .

Shape the buns

• once the dough has doubled, punch it down using your handwriting and form it into a tight testis. Cut the ball into 12 tied pieces ( approximately 62 g per piece ). Cover the pieces you aren ’ metric ton working on with credit card wrap to prevent them from drying out .
• One patch at a time, attract and pinch the edges of the dough to the top until the dough is round. Flip the firearm indeed that the top separate of the boodle is on the exploit surface. Place your handle and fingers over the ball forming a domed cage, move the dough in small circular motions while applying light coerce to seal it .
• once all the pieces are formed, you can begin filling them. One at a time, use your decoration to flatten the ball, then gently spread the edges until the dough has a 4 to 5 ” ( 10 to 13 centimeter ) diameter. You should keep the center a bit blockheaded than the edges so the bun will be shaped evenly once wrapped .
• place a tablespoon of filling in the center. Gather the edges over the filling and pinch them together to seal it on top. Flip over the bun and roll it in the lapp round apparent motion as before to seal, but be gentle so the fill doesn ’ thymine tear through the dough. ( If a musical composition of pork barrel starts to poke out or looks like it ’ second about to you can pinch the dough over the disturb sphere and smooth it out with your finger. )
• place the buttocks on a parchment-lined baking tray, at least 1 ” ( 2.5 centimeter ) apart, and cover them with formative wrap. Let the buns rise until they grow 1.5 to 2x in size, about 30 to 45 minutes in winter, or 15 to 20 minutes in summer .

Bake

• Preheat the oven to 350°F ( 176°C ). ( *Footnote 2 )
• gently brush a thin layer of milk onto the top of each bun. Sprinkle with some sesame seeds to garnish, if using .
• Bake for 12 to 15 minutes, or until the buns are golden brown .
• Let the bun lie until slenderly cooled. Serve warm or at room temperature .

Store and reheat

• once the buns have in full cooled, you can place them in a boastfully ziplock bag. It ’ sulfur OK to leave the buttocks at room temperature for a day. Store them in the electric refrigerator for up to 3 days or in the deep-freeze for up to 3 months .
• To reheat the refrigerated bun, heat them in a microwave or a 350°F ( 176°C ) oven until warmed throughout. For freeze buns, reheat them in a 350°F ( 176°C ) oven without thawing until warmed throughout, 10 minutes or therefore .

Notes

1. The dough proofing time can vary a lot depending on your room temperature and the freshness of your yeast. When I made the recipe I used a pack of very fresh yeast and our kitchen doesn’t have AC, so the proofing was done in 30 minutes. If your room is cool, it can take up to 1 hour for the dough to double in size.
2. If you’re making the buns in the summer, preheat the oven when you start wrapping the first buns. The buns might rise quite quickly if your room is hot. In this case, consider baking half of the batch once they have risen while you work on the rest. It’s OK if some of the buns have not risen fully.

Video

Nutrition

Serving:

1

serving

,

Calories:

224

kcal

,

Carbohydrates:

33.8

g

,

Protein:

8.7

g

,

Fat:

5.8

g

,

Saturated Fat:

3.2

g

,

Cholesterol:

37

mg

,

Sodium:

295

mg

,

Potassium:

122

mg

,

Fiber:

1

g

,

Sugar:

6.3

g

,

Calcium:

36

mg

,

Iron:

2

mg

Did You Make This Recipe ? Don ’ metric ton forget the last gradation ! Tag me @ OmnivoresCookbook and # OmnivoresCookbook on Instagram !

If you give this recipe a attempt, let us know ! Leave a remark, rate it ( once you ’ ve tried it ), and take a word picture and tag it @ omnivorescookbook on Instagram ! I ’ five hundred love to see what you come up with .

More delicious dim sum recipes

Lilja Walter is a part of the Omnivore ’ s Cookbook team and worked closely with Maggie to develop and test this recipe .

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Category : CHINESE FOOD