Chashu Bun: Step-By-Step Recipe
Serve these incredible Chashu Buns (Char Siu Baos) as an appetizer or a fantastic meal for entertaining.
Ingredients
To prepare a batter for steaming Cha Siu Baos:
- 5 tbsp sugar
- 1 tsp dried fresh yeast
- ¾ cup hot water
- 1-2 cups of water optional
- 2 cups general-purpose flour
- ¼ cup vegetable or canola oil
- 1 cup cornstarch
- 2½ tsp baking powder
Filling for cooked buns:
- ⅓ cup finely chopped onion
- 1 tbsp oil
- 1½ tbsp oyster sauce
- 1 tbsp fine soy sauce
- 1 tbsp sugar
- 2 tsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tsp dark soy sauce
- ½ cup chicken broth
- 1½ cups Chinese grilled pork diced
Instructions
- Using the pastry hook attachment on a stand mixer, combine the yeast strain in the hot water in the mixing cup.
- Combine the cornstarch and flour together, then mix them with the amounts of sugar and oils in the yeast-water mixture.
- When a soft dough ball forms, switch the food processor on to a low speed.
- Let the flour rest in the bowl for two hours with a moist cloth over it. Remember to add baking powder to the dish afterwards.
- Laid back the dough. The meat filling may be made in the interim.
- In a wok that has been warmed up, add the diced onions. Gently fry for one minute.
- Soy sauce, oyster sauce, dark soy, sesame oil, sugar, and heat to medium-low. Simmer the mixture while stirring until it bubbles.
- Add flour and chicken stock, and boil for a few moments until it hardens.
- Toss in the chopped Chinese roasting pork after removing it from the heat. In order to prevent drying out, let the filling cool and, if prepared in advance, cover it and place it in a fridge.
- After the batter has rested for two hours, stir in the baking powder while mixing at the slowest speed. Add a teaspoon or two of water if the dough seems dry. Mix the batter until it is once more smooth.
- For an additional 15 minutes, cover it with a moist cloth and leave it alone.
- Ten 4x4-inch pieces were cut from a huge sheet of paper made from parchment. Heating water is an option to prepare your boiler.
- Split the batter into 10 identical pieces to form the buns, and then roll each piece into a lengthy tube.
- Every dough piece should flatten into a disc with a circumference of about 4/12 inches, with the centre being denser and the outer edges being thinner.
- Each disc should be filled with meat before being topped off with a pleated bun.
- Put each of the buns on a square of paper made from parchment. In two distinct groups, boil them in bamboo steam. Make sure the buns don't come in contact with the hot water while they are being steamed.
- Put your buns in the steaming after the water is boiling, and boil each set for twelve minutes at a time (on high heat).
Notes
- Use Pork Belly: Pork belly is the traditional cut of meat used in Chashu Buns. The marbling in the pork belly makes it tender and flavourful.
- Marinate the Pork Belly Overnight: The longer you marinate the pork belly, the more flavourful it will be. Marinate it overnight to get the best flavour.
- Braise the Pork Belly: Braising the pork belly in the marinade will make it tender and flavourful.
- Slice the Pork Belly: Slicing the pork belly in a thin way will make it easier to eat and will distribute the flavour throughout the bun.
- Steam the Buns Fresh: Freshly steamed buns are soft and fluffy. Steaming them before serving will give you the best texture.
- Use High-Quality Ingredients: Using high-quality ingredients will make a big difference in the flavour of your Buns. Choose the best soy sauce, mirin, and hoisin sauce that you can find.
- Customize the Toppings: You can customize the toppings to suit your taste. Try adding sliced avocado, pickled vegetables, or sriracha sauce to your Chashu Buns.
- Serve Hot: Above all, Chashu Buns are best served hot, so make sure to serve them right after steaming.