Bake Pork Bun (Char Siu Bao)｜Dim Sum Recipe 叉燒包

Hello everyone. Welcome to Cook Stacey Cook. Today I will show you how you can make a char siu bao at home and have them look and taste better than the ones from the restaurant. Let's get started. Char siu bao has a juicy filling made with diced char siu and sauce. Here is everything we will need to make the filling. A complete list of ingredients is in the description. To make the sauce, start with some room-temperature water. Add some sugar, salt, white pepper powder, oyster sauce, regular soy sauce, dark soy sauce and five spice powder. We will also add red yeast rice powder for color and cornstarch to thicken up the sauce. Stir the mixture until everything dissolves. Then we are ready to put together the filling. We will do this in a pot over medium heat. Start by browning some shallot in oil. When the shallot is brown and dry like this, turn off the heat and remove the shallot. Then add some all-purpose flour and stir it into the oil. When all the flour dissolves, pour in the sauce we just prepared. Turn the heat back on and cook the sauce until it thickens up to almost a ketchup consistency. Then turn off the heat. Add the diced char siu and mix them together. Pour the filling into a dish and let it cool in the fridge. While the filling cools, we will prepare the dough. Here is everything we will need to make the dough. A complete list of ingredients is in the description. Start by mixing milk and yeast. Warm up the milk first. Let the milk and yeast rest until there is a layer of foam on the milk. Beat two eggs in the bowl. In the mixer bowl, pour in the bread flour, salt, and sugar. Mix up the dry ingredients first. Then pour in the milk and yeast and eggs. I love starting my dough mix with a dough hook by hand because it incorporates faster and speeds up the process. But eventually, the dough will get too thick and need to knead the dough in the stand mixer. I'm gonna set my mixer to speed 6. Knead the dough until you can stretch it thin without breaking. This took about 15 minutes. Then add room-temperature butter and continue to knead until the dough is at this consistency. This took 7 more minutes. Now cover the dough and let it rise until it has doubled in size. The time this process takes depends on your room temperature. It took me one hour at 80 degrees Fahrenheit which is 27 degrees Celsius. Sprinkle some flour on the top. Press on the dough to get rid of excess air. Make sure to dust the surface with flour so the dough doesn't stick to the surface. Transfer the dough to your kneading surface. Sprinkle some flour. Keep press on the dough to get rid of excess air. Roll the dough up and divide the dough into 6 even pieces. Then divide each of those pieces into 2 even pieces. Once you have your dough pieces, you are gonna roll them into balls. I like to fold it into a smooth dough first. Then hug the dough with my thumb and fingers and then roll it on the surface. You should get a smooth and even ball. Sprinkle some flour. Cover them with plastic wraps and let them rest for 15 minutes. This allows the gluten to relax and they will be much easier to roll out. After 15 minutes, we are ready to make the bun. Roll out the dough into 3.5 inches diameter disk and place 1 tablespoon of the char siu filling on the rougher side of the dough. Wrap up the bun any way you can but pay attention to leave the joint on the bottom. Let's watch this process again. Roll the dough out. Find the rougher side. Put the filling in the middle. Wrap up the bun. Put the joint on the bottom and make it round. I'm using a 10 by 15 inch baking sheet which fits 12 char siu bao. Let the buns rise in my oven at the room temperature for about 35 minutes until it has doubled in size. Meanwhile, prepare the egg wash for the bun. To give the bun a beautiful golden brown color, we need to use mostly egg yolk. Separate one egg. Add 2 teaspoons of egg white to the yolk. Mix it up and brush it on the bun right before it's ready to bake. Preheat the oven to 392 degrees Fahrenheit or 200 degrees Celsius. Bake the bun for 10 minutes. While the buns are baking, prepare the sugar glaze by simply dissolving some sugar in hot water. If the sugar doesn't dissolve completely, reheat the sugar water in the microwave oven. When the buns are done baking, apply the sugar glaze. Look at how soft this bun is. This is better than what you get in the dim sum restaurant. I hope you like our recipe today. If you find the video useful, please like and subscribe. Don't forget to share with your friends and family. Thank you for watching and see you next time!