Friday, September 7, 2012

Char Siew Steamed Bun with Easy Char Siew Filling/Straingt Dough Method

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After seeing easy version of char siew filling from Wendy I can't wait to try! It is easy because the pork is cooked once instead of going through baking and grilling process. If char siew (BBQ pork) is meant for direct consumption do try Chinese Roasted Pork (Char Siew) which I posted sometiems ago.


Recently I had been using this steamed bun recipe very frequently. Why? Because it is easy and yields soft buns although with straight dough method. I actually 'discover' this method by accident :D Initially I plan to add baking powder into the dough before 1st proving. I forgot! So I added in by dissolving double action baking powder into the dough before shaping just like making Smilling Char Siew Pau. It is pretty good ‘discovery’ huh? :D

I like to use all-purpose flour instead of pau flour. The reason is it is cheaper (in where I stay now). With the help of some portion of low protein flour (cake flour), instant yeast and baking powder it produce soft buns just like pau flour did. Of course this is only my personal view.
 
~Char siew filling easy version
Adapted and slightly modified from Wendy
Ingredients:
600gm pork belly (no skin)
*replace with pork leg
60ml light soy sauce (3 chinese soup spoon)
40ml dark soy sauce
20ml Chinese rose wine (I omit)
20ml oyster sauce
150gm sugar
20gm corn starch (1 heaped Tbsp)

1. Boil pork belly in 2 cups of water for 15 minutes or until cooked.
2. Fish out pork belly and let it cool down until it is manageable.
3. Retain 1 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
4. Finely dice pork belly.
5. Return pork belly to pot (w/o oil) and cook until you can smell it being fragrant (that’s when the oil starts to ooze out)
6. Put in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
7. Put in sugar and cook until it melts.
8. Put in cornstarch mixture and cook until the gravy thickens.
9. Put fillings into a bowl. Let it sit for 15 minutes and you will see some oil on the surface. Use paper towel corners to absorb the oil, if preferred.
10. Chill filling or freeze until time of use, remember to cover it to prevent drying out.

To divide into portions, after chilling, the filling will be firm, scoop them and form piles according to the weight required. Keep them covered and freeze until time of use
* I didn't divide into portions. I just take about a teaspoon of filling as I wrap the buns.
~ Pau dough (yield about 50g x 13 pieces)
(A)
2 cups all-purpose flour
1 cup low protein flour
2 tbsp sugar
1 tsp instant yeast
170-190 ml water

(B)
1/2 tsp double action baking powder
1 tbsp water

Methods:
1. Put flour, sugar and yeast in mixing bowl. Pour in water and knead till form soft dough. Cover and rest for 1 hour or double its size.

2. Transfer the dough on working surface, spread out the dough with hand.

3. Add double action baking powder and water in a small bowl. Stir with spoon and make sure is fully dissolved (only mix when about to use. Bubbles will appear as you stir). Pour the mixture on top of spreaded dough. Slightly knead till well combine.
* kneading with hands is sufficient.
 
4. Divide the dough into 50g each. Wrap each portion with char siew filling and seal tight. Place on greased paper and leave to rest for 15-20 minutes.
 
5. Bring the water to boil. Steam the buns at medium-high heat for 10 minutes. When done leave steamed buns inside the steamer few minutes before open the lid.
 


She is my baby girl who is about 1 year old now ^^ Sometimes have to aware of my little monster from attacking my food :D



I'm sharing this post at:

~Recipe Box 13 hosted by Bizzy Bakes


This coming weekend I will be back to my hometown visiting my parents. Therefore I won't be able to do posting or replying any queries. See you guys about a week times!


26 comments:

  1. Yummy Char Siew Pau! Your pleating of the pau is so nice.

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  2. looks so pillowy soft, Vivian
    yum yum :)

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  3. beautiful paus. Looks like those from the Dim Sum restaurant:)Have a good holiday.

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  4. Pretty pau with handsome little boy Vivian. It's been a while since my last comment. I have some awards for you, please check it out at http://hesti-myworkofart.blogspot.com/2012/09/awards.html

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    1. Actually is my little girl :) Thanks for the awards.

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  5. Wow, Vivian~~
    你的叉烧包做得很好哦!!!看了很想讨个呢~~

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  6. Just look at those beautiful buns. Only in my dreams could mine ever turn out as beautiful as yours! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Vivian, I love the photo of your little girl. She is a doll! Your pau looks like those I buy from our favorite dim sum place. I tried making pau some time ago but never make again after that because it was easier to go buy it. Now I see your post, I get itchy fingers and want to make it at home again.

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    Replies
    1. Thanks! It is not difficult as you thought. Do try and waiting for your steamed buns posts.

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  8. Hi Vivian, your buns look marvellous. Would like to try your recipe. The problem is I always have problem measuring flour by volume. Would you be able to tell me how many gram is your 1 cup of flour, please???

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    Replies
    1. Thanks! 1 cup flour is about 120g. As for the water/liquid will be about 1/2(or a bit more)to get the nice dough for steamed buns.

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  9. Thanks for the entry Vivian! I remember so vividly when the ladies of the household turning out batches and batches of bao when I was little.

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  10. Yummy paus! Your little girl is very cute!

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  11. i think this is the first time seeing your little girl! very adorable and rosy cheeks too!

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  12. Hi Vivian, my dough did not double its size after nearly 1.5hrs proving and the result was a little dry and not so fluffy. Could it be because i did not knead it enough in the 1st step? I kneaded with hands :(

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    Replies
    1. If your yeast ok? Making steamed buns not like making bread which require knead till develop the flour gluten. Kneading with hand is alright as you can feel the texture..too hard add little bit more water.The pau dough should be soft when handle.I prefer my pau dough more on wet side as easy to handle. Or course not until too wet and sticky. Try again as practise make perfect!

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    2. Oooo maybe it's too dry. I thought it was rather hard and dry when kneading actually. Shall try with alittle
      More water. Thank u! ~ sue~

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  13. This is a good article and I loved the pictures. I have noticed the ultra-white nature of these buns which I attribute to its being bleached which probably lower's its nutrition value so I am glad to see you had good results with AP flour.

    I make Char Sui more freqently since I have discovered Kum Kee Char Siu Sauce which makes it fall off the log easy. Your Char Sui bun is a great idea.

    Steve

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  14. Hi Vivian, thanks for sharing the recipe. May I ask if all-purpose flour can be replaced by self-raising flour? Cheers.

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    1. Should not be a problem substitute with self-raising flour. If so, omit the double action bp.

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  15. Hi Vivian, read your post, you've made ready-to-eat and easy versions of char siew, which one taste better? for ready-to-eat version, u use malt sugar, is there any substitute for that? (e.g: corn syrup, honey..) Mickey.

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    Replies
    1. Both are equally good. I can't think of any substitution for malt sugar.

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  16. 1 more question,I'd like to use this recipe & make a smiling char Siew bun, read from your other smiling char Siew bun post, u added ammonium bicarbonate, can I add it to this recipe? If yes, how many teaspoon? do I need to put kan Sui too? Thanks, Mickey.

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  17. This recipe is using straight dough method with the used of yeast and double action baking powder as raising agent. Therefore no need to add in ammonium bicarbonate.

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  18. Hi Vivian, I followed your recipe and it turned out great & scrumptious. Especially the bao skin texture, it's soft. By the way, before I started to steam the bun, I put a about 2 tablespoons of white vinegar in the steam pot water to prevent bun from
    turning into yellowish. Thank you so much for sharing the recipe, this is truly a recipe keeper :) Mickey.

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    Replies
    1. Good to hear that it turns out great. Thanks for the comments.

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