About this recipe:This is my sister-in-law's recipe for Char Siu Bao, or Chinese steamed buns with BBQ pork. It takes some effort but is extremely worth it. You can make your own Chinese BBQ pork or you can buy it in some Chinese shops.
1 (7g) sachet dried active baking yeast
225ml lukewarm water
560g plain flour
4 tablespoons caster sugar
2 tablespoons margarine or vegetable oil
125ml boiling water
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 spring onion, thinly sliced
1 clove garlic, minced
225g Chinese barbecued pork, cubed
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon caster sugar
1 tablespoon cornflour
2 tablespoons water
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Method Prep:3hr › Cook:15min › Ready in:3hr15min
Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 125g of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
Dissolve sugar and margarine in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
Heat 2 tablespoons of oil in a wok over medium-high heat. Add spring onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce and sugar. Dissolve cornflour in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
Remove the dough from the bowl, and roll it out into one long log. Slice the log into 2.5cm pieces. Flatten each piece into a 7.5cm circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the centre of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminium foil. Cover with a towel, and let rise for about 1 hour.
Bring a couple inches of water to the boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.