Easy and Best Char-Siu Chinese Steam Buns

Char Siu filling

Ingredients

Char siew filling

• 300-gram char siew, diced
• 200-gram onion, diced
• 1 Tablespoon oil (for sauteing onion)
• 1 Tablespoon sugar
• 1 Tablespoon oyster sauce
• 1 Tablespoon soy sauce
• 1 teaspoon sesame oil
• corn starch slurry (1 Tablespoon corn starch + 100 ml water)

1. Heat oil in a frying pan on high heat and sauté onion until translucent
2. Add char siu, sugar, oyster sauce, soy sauce, and sesame oil
3. Stir and cook for 1-2 minutes
4. Pour starch slurry while keep stirring until the sauce thickens
5. Transfer to a bowl and let it cool in the fridge for at least 1 hour while you are making the dough.

Steam Buns Dough

Yeast Mixture

1 Tablespoon sugar 1 Table active dry yeast 1/2 cup warm water

1. Dissolve sugar in warm water
2. Add yeast, mix, and sit for 3 – 5 minutes

Dry Dough

• 4 cups cake flour ( or all-purpose flour )
• 1 cup powder sugar
• 2 teaspoon baking powder (double)
• 1 teaspoon vegetable oil
• 1 teaspoon salt
• 1/2 cup milk

Mix and Proof First Time

1. In a mixer bowl, add dry ingredients (flour, sugar, and salt) and mix well.
2. Add remaining ingredients (milk, oil) and yeast-mixture
3. Mix at low-medium until dough mixed and look smooth
4. Slightly grease a bowl
5. Roll your dough into a ball and place into the bowl
6. Cover with a damp towel and proof for 30 minutes

Divide and Proof Second Time

1. Remove the dough and knead into 2 inches rod
2. Divide into 50 grams pieces
3. Place wax paper on a baking gray
4. Roll each piece into a ball and place it on the tray
5. Cover with another baking tray
6. Rest for 15 minutes to let it rise

Form Char Siu Bao

1. Flatten the dough into 4 inches circle and leave the center thicker.
2. Add 1/2 Tablespoon filling on the center
3. Fold at edges to seal the filling inside the dough.

Steps (Steaming)

Water 1 Cup White Distilled Vinegar

1. Boil water in a steamer ( about 1/2 full)
2. When boiling, add 1 cup of vinegar Science: Acetic vinegar reacts with basic baking powder to produce carbon dioxide gases and water vapor that are trapped in the dough to give the fluffy texture.
3. Steam bun for 15 minutes with a dry towel)