Char Siu Bao (Steamed BBQ Pork Buns)

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

<i>Char Siu Bao</i> (Steamed BBQ Pork Buns) Ingredients

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Ingredients (for BB-HAC10, makes 10 bao buns):

Dough:

160g (Approx. 160mL) water
54g (Approx. 60mL) canola oil
2 cups (260g) all purpose flour
3/4 cup (105g) corn starch
1/3 cup (66g) sugar
2-1/2 tsp. (8.8g) baking powder
1 tsp. (2.8g) active dry yeast

Filling:

1 Tbsp. canola oil
1/2 cup finely chopped red onion
1 tsp. light soy sauce
1 Tbsp. oyster sauce
2 tsp. hoisin sauce
1 Tbsp. shaoxing wine
2 tsp. sesame oil
1 clove garlic, grated
1 Tbsp. sugar
1/3 cup unsalted chicken stock
1 Tbsp. corn starch
1 cup Chinese roast pork (Chinese bbq pork) diced into 1/3" pieces

You will need 10 parchment paper squares (4” each side).

Ingredients (for BB-PDC20, makes 20 bao buns):

Dough:

280g (Approx. 280mL) water
72g (Approx. 80mL) canola oil
423g (3-1/4 cups) all purpose flour
140g (1 cup) corn starch
103g (1/2 cup) sugar
14g (1 Tbsp.+1 tsp.) baking powder
4.5g (1-1/2 tsp.) rapid dry yeast

Filling:

1 Tbsp. canola oil
2/3 cup finely chopped red onion
1-1/2 tsp. light soy sauce
1-1/2 Tbsp. oyster sauce
1 Tbsp. hoisin sauce
2 Tbsp. shaoxing wine
1 Tbsp. sesame oil
2 cloves garlic, grated
1-1/2 Tbsp. sugar
1/2 cup unsalted chicken stock
1-1/2 Tbsp. corn starch
1-1/2 cups Chinese roast pork (Chinese bbq pork) diced into 1/3" pieces

You will need 20 parchment paper squares (4” each side).

<i>Char Siu Bao</i> (Steamed BBQ Pork Buns) Step 3

While the dough is being made, make the filling. Heat canola oil in a pan over medium heat and sauté the chopped red onions. Lower the heat, add remaining ingredients for filling except chicken stock, corn starch and roast pork. Mix and heat until simmering.

Add chicken stock, corn starch and mix until the sauce thickens. Add diced roast pork and mix to combine. Remove from heat and allow to cool. The filling may be made beforehand.

<i>Char Siu Bao</i> (Steamed BBQ Pork Buns) Step 6

Assemble the bao buns. Divide the filling from step 4 into 20 equal portions for BB-PDC20, or 10 equal portions for BB-HAC10, about one heaping tablespoon each.

Take a wrapper and place the filling at the center. Hold the edge of the wrapper and create a small pleat with your thumb and index finger as you rotate the bun clockwise with your other hand. Repeat and create small pleats over the filling to close.

Pinch and twist the end counterclockwise to tightly seal the top. Place each bun on a parchment paper square. (Be careful not to overload with filling, and make sure to completely seal the top to prevent from opening while steaming.)