叉燒包Char Siu Bao (Steamed Barbecued Pork Buns)

Prep 1 h·Cook 25 min·Rest 2h 30m

1. 1You're here
   Step 1.

   Make the starter: mix the flour, yeast, 15 g sugar and lukewarm water and knead for 5 minutes to a smooth, fairly firm dough.

   300 g Hong Kong flour (bao flour) or cake flour3 g Fast-action dried yeast15 g Sugar155 ml Lukewarm water (about 35°C)

   Dough making
2. 2
   Step 2.

   Cover and leave in a warm place until doubled and full of holes when you pull it apart.

   300 g Hong Kong flour (bao flour) or cake flour

   1 h 30 minYeast proofing

   Mum's tip媽媽小貼士

   About 1½–2 hours at 28°C. Letting the yeast do its work first and adding the leaveners later is what makes the buns burst open.
3. 3
   Step 3.

   Meanwhile make the filling: cut the char siu into 8 mm dice.

   250 g Char Siu (Cantonese Barbecued Pork)

   Knife work
4. 4
   Step 4.

   Fry the shallots in the oil until fragrant. Add the water, oyster sauce, light and dark soy and sugar and bring to the boil.

   2 pieces Shallots, finely chopped1 tbsp Cooking oil120 ml Water1½ tbsp Oyster sauce1 tbsp Light soy sauce1 tsp Dark soy sauce2 tbsp Sugar

   Sauce making / reducing
5. 5
   Step 5.

   Stir in the cornflour slurry and cook until very thick and glossy, then stir in the char siu and sesame oil.

   1½ tbsp Cornflour, mixed with 2 tbsp water250 g Char Siu (Cantonese Barbecued Pork)1 tsp Sesame oil

   Sauce making / reducing

   Mum's tip媽媽小貼士

   The sauce should be thick enough to hold a trail from the spoon: runny filling leaks and soaks the dough.
6. 6
   Step 6.

   Spread the filling on a plate, cool, cover and chill until firm.

   250 g Char Siu (Cantonese Barbecued Pork)

   1 h

   Mum's tip媽媽小貼士

   Cold, set filling can be scooped in neat balls and will not smear the edges of the dough, which would stop them sealing.
7. 7
   Step 7.

   Flatten the risen dough. Sprinkle over the caster sugar, baking powder and baker's ammonia, add the lard, and knead until the sugar fully dissolves and the dough is smooth again.

   300 g Hong Kong flour (bao flour) or cake flour60 g Caster sugar10 g Baking powder1 g Baker's ammonia (ammonium bicarbonate)15 g Lard or shortening

   Dough making

   Mum's tip媽媽小貼士

   The dough turns sticky as the sugar melts, then smooth again. Keep kneading (about 8 minutes) and avoid adding flour; grainy sugar leaves yellow spots.
8. 8
   Step 8.

   Cover and rest the dough for 15 minutes. Cut 16 squares of baking paper about 7 cm wide.

   300 g Hong Kong flour (bao flour) or cake flour

   15 min
9. 9
   Step 9.

   Divide the dough into 16 pieces of about 33 g. Roll each into a 9 cm round, thinner at the edges and thicker in the centre.

   300 g Hong Kong flour (bao flour) or cake flour

   Dough making

   Mum's tip媽媽小貼士

   A thick centre stops the filling breaking through the base; thin edges stop a doughy knot on top.
10. 10
    Step 10.

    Place about 20 g filling in the centre. Pleat the edge up and around the filling, pinching and twisting the top to seal tightly.

    250 g Char Siu (Cantonese Barbecued Pork)300 g Hong Kong flour (bao flour) or cake flour

    Simple wrapping
11. 11
    Step 11.

    Set each bun seam side up on a paper square in the steamer, at least 4 cm apart. Rest for 10 minutes while the water comes to a full boil.

    300 g Hong Kong flour (bao flour) or cake flour

    10 min
12. 12
    Step 12.

    Steam over vigorously boiling water on the highest heat. Do not open the lid.

    300 g Hong Kong flour (bao flour) or cake flour250 g Char Siu (Cantonese Barbecued Pork)

    12 minSteam

    Mum's tip媽媽小貼士

    Strong, sudden steam makes the dough expand fast so the top tears open into the 'smile'. Gentle heat gives closed, dense buns. Steam in batches if needed.
13. 13
    Step 13.

    Turn off the heat, wait 1 minute, then lift the lid away from you so condensed water does not drip onto the buns. Serve hot.

    300 g Hong Kong flour (bao flour) or cake flour