How to make barbecue pork buns

how to make barbecue pork buns

Chinese Baked Barbecued Pork Buns Recipe

Chinese BBQ Pork | Easy Delicious Recipes. Make homemade BBQ Pork Buns (Baked Char Siu Bao) from scratch with flavor-packed grilled pork tenderloin inside a light and airy roll for a full dim sum experience at home. The first time I had Char Siu Bao was in San Francisco. My husband and I were on vacation and .

Bring authentic dim sum to your home with baked BBQ pork buns just like your favorite Chinese restaurant! I love homemade baked BBQ pork buns. These are called char siu bao at Chinese bakeries. And they are often served as dim sum at Cantonese restaurants.

In fact, my char siu and my steamed char siu bao recipes have barbecye quite popular. Many readers requested a baked version of the buns, so I jow a baked BBQ pork bun recipe that allows you to use your oven to get these what is the equation for a circle on a graph flavors packed into heavenly soft milk bread.

Talk about combining the best of both worlds! The bun is a variation on my milk bread recipe. The buns are super soft and fluffy — the perfect vessel to contain that tender pork. It takes a LOT of work to make but the result is divine. You can just have the dough ready to go and it will be much quicker.

The seasoning for the filling is really flavorful and creates delicious baked BBQ pork buns everyone will love. Otherwise it will dry out. NOTE: I like to brush the buns with the milk wash for a muted golden brown look. If you prefer the glossy look, you bsrbecue also brush the buns with an egg yolk wash. These baked BBQ pork buns are super soft and fluffy, with a delicious sweet savory filling! If bzrbecue want to see the cooking in action, check out my YouTube video.

You can and should! Want to learn more about Chinese Cooking? If you give this recipe a try, let us know! I love hearing from you! Submit your question or review below. Your email address will not be published. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail.

You can also subscribe without commenting. Do we still make the sauce? Hi Phoebe, yes, you will still need to make the male. The char siu sauce is designed for marinating and glazing. It will be quite salty if you use that one in the buns.

Thank you SO much!! I think you can. Already craving for it! First time making these, they came out perfect! Thanks for sharing. Made these today and they came out great! Can I use foil rather than parchment jow to bake? I decided to make bao buns for Halloween. I thought it would be fun and different since I have never made anything like that before. I ended up feeling overwhelmed about the steamed version since I do not have a bamboo basket so I looked for a baked recipe.

This was so straightforward but also authentic. I did not end up rolling it as much as directed and I think I may have also overstuffed some but they were so yummy.

I did not barbecuw the filling recipe but Makee want to one day. I did a ground pork and kimchi combo instead. My buns never really got brown with an egg wash so it was difficult to know when they were ready but when it passed 15 minutes I just took them out.

I used organic bread flour and it tasted so clean but like traditional baos. I feel more confident making these and will practice more in the future. I printed this recipe out baebecue my husband to make because he is the bread maker of the two of us.

He told me he had to add about a cup of flour to the dough probably because of the humidity today here in Florida. We used pulled pork instead of char siu because we had it. Go came out very well. This was the very first bread I baked that came out right! The instructions were very easy to how to make barbecue pork buns and the recipe for the char siu by itself was delicious. I think I made my filling a little bit too gummy due to messing up some of the measurements and not watching that pan, but I made two batches and was so happy to share them with my loved ones.

Excellent on my bun try. Ate 3 right out the oven. Added some flour after the initial mix for a less sticky dough. Thank you, Maggie!

This recipe turned out really well! Otherwise, your mixer may throw itself off the counter. But this was far too intense for mine. Anyway, great recipe and delicious buns. I used a pretty heavy and big KitchenAid so I can use setting 6.

Plrk I do keep an eye on the how to make barbecue pork buns and hold down to it when it starts to wiggle too much. Want to Know More?

If possible, always weigh the ingredients instead of measuring them by volume cups. Volume is never accurate and using it will affect the texture of the end result.

Author: Maggie Zhu. Course: Bakery. Cuisine: Chinese. Keyword: Dim Sim. Prep Time: 20 minutes. Cook Time: 12 minutes. Resting time: 1 hour 30 minutes. Total Time: 2 mzke 2 minutes. Servings: how do you tattoo your eyeballs buns.

Garnish Sesame seeds optional. The milk should be warm, just a bit above body temperature. Add the yeast and a pinch of the sugar to the warm milk. Let the yeast activate for 5 to 10 minutes, until the mixture is bubbling and frothy. Add the remaining dough ingredients into your stand mixer bowl. Pour the activated yeast and milk over everything. Stir a few times with a spatula to make a rough dough.

Knead with the hook attachment on setting poek for 15 to 17 minutes, until the dough is smooth and stretchable. Test the dough by barbwcue a piece of it using both hands. It should stretch into a very thin and translucent sheet. This dough can be kneaded by hand, but it is a wet dough, so having a dough scraper barbceue the process will be very helpful.

Knead ro for 20 to 30 minutes babrecue this case. While potk the dough, grease the inside of a large bowl with a thin layer of butter or oil. Pull the dough into a tight ball using your hands and place it into the greased bowl. Flip the dough ball a couple of times so that it hos fully coated in the butter. Cover with plastic wrap. Let it proof until bun size has doubled, about 1 hour in the winter, ohw 30 to 45 minutes in how to publish your own book on kindle. Make the filling While the dough is resting, combine all the filling ingredients in a small pot what to buy on etsy for the diced char siu.

Mix until the cornstarch is dissolved fully. Bring the mixture to a boil and cook until thickened, so you can draw a line on baarbecue bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed. Shape the buns Once the dough has doubled, punch it down using your hand and form it into a tight ball. Cut the ball into 12 even pieces approximately 62 maake per piece.

Baked Char Siu Bao (Chinese BBQ Pork Buns, Cha Siu Bao, ???)

Bring water to a boil over high heat; immediately reduce heat to medium-high, and steam buns for 15 minutes. Immediately turn off heat, and let buns stand in the unopened pot for 2 minutes. Using two pairs of tongs, carefully remove buns by lifting steamer rack from pot. Remove buns from rack. Baked char siu bao (also sometimes spelled cha siu bao), or Chinese BBQ Pork Buns, consist of soft milk bread and a savory filling of Chinese BBQ Pork.. They’re a favorite among kids and adults alike, and also happen to be one Chinese bakery bun that we really prefer homemade! Note: This recipe was originally published in February Jan 26,  · One or two of these self contained buns with sweet barbecue pork filling will surely satisfy any hunger or craving you may have. They are comfort food perfect for any time of the day! Soft Fluffy Char Siu Bao. Freshly made Char Siu Bao (Steamed Barbecue Pork Buns) are to die for. Their texture cannot be beat.

Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like the ones you swipe off the dim sum trolleys. These will blow your mind! Sunday morning Yum Cha is almost a religious ritual here in Sydney. Large groups descend upon vast restaurants from mid morning, with steaming trolleys piled high with dumplings and buns rattling around the room. The familiar sound of bowls being banged onto tables, the bottomless Chinese tea, and the brisk, borderline rude service.

Polite service at Yum Cha is almost creepy. And when I need pork buns, I will stalk trolley after trolley until I find it! And they are the ultimate freezer standby. Use either store bought or homemade Char Siu. Full blown home made Char Siu requires at least 24 hours marinating time, so if time is of the essence, refer to the recipe notes for a quick homemade Char Siu. Just like making any yeast bread or rolls, the dough is pretty standard and effortless if made using a stand mixer! The dough is soft and elastic dough, very easy to work with.

The recipe video is helpful to see the dough consistency. Place it on your hand and top with Filling. Pinch the dough around the edges 6 below to make pleats — around 8 times;. Moving around the edge, gather together the pleats, bringing them together so you end up sealing the bun at the top 7 and 8 below ;. I use a bamboo steamer set over simmering water in a wok. Nifty tip: How to make the paper liner for the bamboo steamer.

Fold baking paper, line up with centre and trim off end 1 , then cut little diamonds along the edge 2 , unfold 3 then plonk into your steamer! I want to be very clear about giving credit for this recipe because it is not an original recipe by me. Really good people, excellent taste, exceptional cooks and a very high standard of quality. I trust their recipes completely. Tastiness aside, everyone is always soooooo impressed by homemade Pork Buns.

The prospective praise seals the deal. Potstickers Chinese pan fried dumplings. Gyoza Japanese dumplings. Browse the Yum Cha recipe collection. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Hi I need a big batch. Could I just double the ingredients or do I need to make 2 single batches separately?

Hi Nagi, I was just wondering if the dough used in this recipe can be used to make bao buns as well? By the way, I love your recipes, I am making your chicken kebab recipe tonight, marinating right now! Tomorrow is Chinese dinner. These are superb! I really thought that they would be more difficult to make than they were — thank you for this recipe and all your others. Everything I have made of yours is fabulous and turns out perfectly every time.

Hi Nagi, besides saying wow at all your amazing recipes, I just wanted to thankyou. I love Asian food so much and your recipes look so great and are so well written.

Keep up the great work. I have made these just kneading before and they turn out beautiful every time. Thank you for this recipe! We make ours with a different filling-one with ground pork, cabbage, scallions, etc. Thank you!!! I love love your recipes and the energy of your writing and website.

Rolled out thin, the dough just puffed up in the steamer! I feel like a pro and now I can make them whenever I want! Thanks again! I tried this recipe and like another person commented, getting the dough to come together was difficult because it was too dry.

Should I add more water if I find it dry when mixing? Also you said instant yeast can be used. Do I still follow the same instruction of foaming the yeast first? Or is this step not required if using instant yeast.

I made these today and it tasted good. What am I doing wrong? Will try again but perhaps with a store bought bao mix. Firstly love your recipe!! I tried vinegar in the water, this method doesnt work either. I put a layer of paper towel on before the lid so the steam doesnt run down to the buns , this doesnt prevent the browning on the buns. I made these and they were great. I made your Char siu as well. I did think it was missing a little something, so I added a teeny bit of Chinese 5 Spice.

Hi Nagi from Brussels.. My first try with your receipt was quite a success, thanks for clear and accurate directions. Congrats for excellent blog. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Asian Recipes. Pinch the dough around the edges 6 below to make pleats — around 8 times; Moving around the edge, gather together the pleats, bringing them together so you end up sealing the bun at the top 7 and 8 below ; Pinch to seal and give it a good twist 9.

Judy and Bill — we salute you! Wontons Browse the Yum Cha recipe collection. Author: Nagi. Prep: 50 mins. Cook: 20 mins. Rising: 2 hrs 15 mins. Total: 1 hr 10 mins. Servings Recipe video above. Soft fluffy white buns with a juicy sweet and savoury filling.

Perfect freezer standby - microwave from frozen and it's like they're fresh out of the bamboo steamer! Instructions Dough: Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy. Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook.

Mix briefly to combine. Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands.

Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. Note 3. Meanwhile, make Filling. Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.

Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc. Making Buns watch video : Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces so 12 pieces in total.

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