Baked Char Siu Bao (Chinese BBQ Pork Buns)

Name: Baked Char Siu Bao (Chinese BBQ Pork Buns)
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 16
Ingredients: 2 cup Chinese BBQ pork (char siu), diced; 1/2 cup shallots; 1 large egg; egg wash; 2/3 cup heavy cream; 1 cup milk; 1/2 cup cake flour; 3 1/2 cup bread flour; 2 tbsp all-purpose flour; 1 tbsp active dry yeast; 2 tbsp vegetable oil; 3/4 cup chicken stock; 2 tbsp granulated sugar; 2 tsp light soy sauce; 2 tbsp oyster sauce; 2 tsp dark soy sauce; 1 1/2 tsp sesame oil; 1 1/2 tsp salt; 1 tbsp sesame seeds

These baked char siu bao are filled with savory-sweet Chinese BBQ pork and wrapped in a soft, fluffy milk bread dough. They come out glossy, golden, and bakery-style, making them perfect for dim sum at home or a make-ahead party snack.

Servings16 Portions

Prep Time240 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

Chinese BBQ pork (char siu), diced
2 cup
shallots
0.5 cup
large egg
1
egg wash
heavy cream
0.7 cup
milk
1 cup
cake flour
0.5 cup
bread flour
1.5 cup
all-purpose flour
2 tbsp
active dry yeast
1 tbsp
vegetable oil
2 tbsp
chicken stock
0.8 cup
granulated sugar
2 tbsp
light soy sauce
2 tsp
oyster sauce
2 tbsp
dark soy sauce
2 tsp
sesame oil
0.5 tsp
salt
0.5 tsp
sesame seeds
1 tbsp

Step-by-Step Instructions

Make the dough: In the bowl of a stand mixer fitted with the dough hook, add the heavy cream, milk, and egg first. Add the sugar, cake flour, bread flour, yeast, and salt on top.

Mix on the lowest speed until a shaggy dough forms, then knead on low for 15 minutes, stopping once or twice to scrape down the bowl if needed. The dough can also be mixed by hand in a large bowl and kneaded for about 20 minutes.

Check the texture: the dough should cling to the bottom of the bowl but pull away from the sides. If it is very sticky, add a little more flour, 1 tbsp at a time, until it comes together.

Shape the dough into a ball and cover with a damp towel or overturned plate. Let it rise in a warm place for 75 to 90 minutes, or until doubled in size.

Make the filling while the dough rises: Heat the vegetable oil in a wok or skillet over medium heat. Add the shallots and cook for about 2 minutes, until softened.