Cha siu bao-You Are Foodie

By Gloria
78

Cha siu bao

Cha siu bao is our reserved menu. My three children and I like it. Our mother is the only one who eats steamed buns, hahaha

Main Ingredients

milk 200g
Medium powder About 250 grams
Fat and lean meat granules appropriate amount

Auxiliary Ingredients

ginger A few pieces
starch appropriate amount
Dry yeast About 2.5 grams

Seasonings

Lee Kum Kee BBQ Sauce appropriate amount
Fermented bean curd a block
Rock sugar appropriate amount
Old smoke appropriate amount
Raw smoke appropriate amount
oil appropriate amount

Step 1 . Heat the pot and add oil. (The first step should be to prepare the pork first. If you forget to take a photo, the pork should be cut to the size of a finger, with both fat and lean to taste good.).

Step 2 . Put the relatively fat meat pellets into the pot first.

Step 3 . Stir fry a little oil and put in the thinner ones as well.

Step 4 . Stir fry a little oil and add ginger slices.

Step 5 . Add rock sugar.

Step 6 . When the rock sugar is almost melted, add Fermented bean curd.

Step 7 . Then add light soy sauce, dark soy sauce, and Lee Kum Kee char siu sauce, stir fry evenly.

Step 8 . Add some water and stew. I like to stew until it's soft and tender, so I add more water and let it simmer for a longer time.

Step 9 . Prepare some starch water when stewing meat.

Step 10 . When the meat is cooked properly and the sauce is about ready, pour in the starch water and continue stir frying until it dries.

Step 11 . When it comes out, it's ready to serve as char siu filling. Let it cool before wrapping it in buns.

Step 12 . Prepare about 200 grams of water or milk, pour in about 2.5 grams of dry yeast. The amount of yeast depends on the amount of flour and weather. If there is more flour, add more, and if the weather is cold, add more. It is best for water or milk to be warm at around thirty degrees Celsius.

Step 13 . Pour about 250 grams of medium powder into the dish. This amount is easier for me to knead when kneading dough, but if there is too much, it won't move and it's difficult to knead thoroughly.

Step 14 . Pour the yeast water into the flour several times, stirring with a spoon each time. Do not pour it all at once to avoid excess water.

Step 15 . Most of the flour has turned into fluff, so I put on gloves and prepared to knead it with my hands. I always use disposable gloves with reinforced rubber bands to prevent the gloves from getting stuck by the dough.

Step 16 . After basic kneading, gloves are no longer needed.

Step 17 . Place it on a kneading pad and knead it by hand.

Step 18 . Rub it smooth and then use a dough tray to invert and wait for it to wake up.

Step 19 . First, prepare the pot for steaming steamed buns.

Step 20 . After the dough is ready, knead it smooth again, roll it into long strips, and cut them into pieces. Use a rolling pin to roll it out into a thick dough with thin edges in the middle. Remember to cover the unfinished dough with a plastic bag or similar to prevent the surface from drying out.

Step 21 . Wrap the filling inside. This picture is a picture of using other baozi fillings. The kneading process up to this step and the rest are pictures of making other baozi using the same method. As for how to pack it, everyone shows their skills.

Step 22 . The wrapped buns need to be put in the steamer and woken up again, but I forgot to take a picture of it again. This picture is already a steamed bun picture. When I wake up after cooking, I check if the buns have become lighter. If they have become noticeably lighter, I start steaming them.

Step 23 . When making char siu filling, remember not to drain the sauce too much, as the buns made with a little sauce will be particularly delicious.

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