Baked Char Siu Bao Recipe

thewoksoflife.com

PDK87

subheading: FOR THE DOUGH:

⅔ cup heavy cream (at room temperature)

1 cup milk (whole milk preferred, but you can use 2%, at room temperature)

1 large egg (at room temperature)

⅓ cup sugar

½ cup cake flour (can substitute ½ cup all purpose flour sifted with 1 tbsp cornstarch)

3 ½ cups bread flour (tap measuring cup to avoid air pockets)

1 tablespoon active dry yeast (or instant yeast)

1 ½ teaspoons salt

subheading: FOR THE FILLING:

2 tablespoons vegetable oil

½ cup shallots (or onion, finely chopped)

2 tablespoons granulated sugar

2 teaspoons light soy sauce

2 tablespoons oyster sauce

1 ½ teaspoons sesame oil

2 teaspoons dark soy sauce

¾ cup chicken stock

2 tablespoons all purpose flour

2 cups Chinese roast pork ( char siu, finely diced)

subheading: TO FINISH THE BUNS:

egg wash (1 egg, beaten with 1 tablespoon water)

1 tablespoon sesame seeds (optional)

1 tablespoon granulated sugar (dissolved in 1 tablespoon boiling water)

Note: Ingredients may have been altered from the original.

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