Home Baked Char Siu Bao (Hum Bao)

From Gwswiki

Jump to: navigation, search


Submitted by Kiteless Uploaded by Toast

If you know what Char Siu Bao is, you already know how delicious these hot little buns are. They can be baked or steamed, but both have soft, slightly sweet, pillowy dough wrapped around a savory and sweet filling of thick sauce and minced BBQ'd pork. I always eat more than I should, as they are fucking delicious. I have to drive a ways to get good, hot fresh bao, and the frozen ones are full of preservatives and artificial ingredients. I have 4 days off for Thanksgiving, so why not make some, I thought to myself?

Please note that if you decide to make this, you will need several hours on multiple days to complete this. The internet is deceiving, and while none of this is terribly difficult, it IS time consuming! The pork needs many hours or days of marinating and refrigerating, and my dough took a total of 5 hours to rise. That being said, if you love bao as much as I do, these will be worth it. The recipe is straight out of Eileen Yin-Fei Lo's The Dim Sum Dumpling Book, I only doubled the ingredients in parts (The original recipe only made 8 buns. If you think I'm gonna spend 3 days making 8 buns, you're crazy, lady)

Makes 16 bao with leftover pork (which is a good thing).

Contents

Step 1: Make the Char Siu (BBQ'd Pork)

Ingredients:

Bao1.jpg

Method:

Bao2.jpg

Bao3.jpg

Bao4.jpg


Step 2: Make the filling

Ingredients:

Bao5.jpg

Method:

Bao6.jpg


Bao7.jpg

Bao8.jpg


Make the Dough!

Ingredients:

Method:

Bao9.jpg

Bao10.jpg


Making the bao!

Bao11.jpg

Bao12.jpg

Bao13.jpg

Bao14.jpg

Bao15.jpg

Bao16.jpg

Bao17.jpg

Bao18.jpg

Money Shot

Baomoneyshot.jpg


Notes

Variations

Personal tools
Namespaces
Variants
Actions
Navigation
Contributing
Browse Recipes
Features
Dining Out
Guides and FAQs
Toolbox