Char Siu Bao

Cook it step by step

1. 1

   For the filling, dice the char siu finely. Cook the shallot in a little oil for 2 minutes, add hoisin, soy, sugar and water, then thicken with cornstarch slurry; fold in the pork and chill completely.

2. 2

   Mix flour, sugar and yeast, add lukewarm water and knead for 8–10 minutes until smooth. Cover and proof at 26–28°C for 60–90 minutes, or until doubled.

3. 3

   Knock back the dough, knead in the baking powder evenly and divide into 12 pieces. Keep unused pieces covered so their surfaces do not dry out.

4. 4

   Roll each piece into a 10 cm round with a thicker centre. Add a heaped tablespoon of cold filling, pleat the edge and pinch firmly closed.

5. 5

   Set each bun on a square of baking paper, place in the steamer with space to expand and proof for another 20–30 minutes until slightly puffy.

6. 6

   Bring the steamer water to a strong boil, add the baskets, reduce to a steady medium boil and steam for 12 minutes. Keep the lid closed throughout.

7. 7

   Turn off the heat and wait 3 minutes before opening the lid gradually; the pause prevents a sudden temperature drop from wrinkling the buns.