These char siu buns are infamous throughout China towns across the world. What makes a really good char siu bun is a crispy fresh out of the oven bun with a soft and springy dough. The buns base is similar to milk bread and for the centre I decided to add a little texture to the char siu by adding cashews and sliced spring onions. Im genuinely excited to share this recipe and its one of those that you need to make asap! For this recipe I use a kitchen aid to kneed the dough, however, it is possible to be made by hand. With all that said let’s get straight into it!
Char Siu Filling:
1. Let’s start by making up the filling and preparing the Char Siu. For this recipe I used home made Char Siu and I will leave the link HERE. Alternatively you could also use store brought purchased from your local Chinese grocery store. Begin by slicing the char siu into a 1 cm sized dice then set to one side. Try and keep the dice relatively small as we do not want the filling to pierce through the baos during proving.
4. Now that the filling is ready and cooling let’s move onto making the baos. For the baos I use a kitchen aid to assist as the dough can be quite wet during the kneading process. Start by by heating 245ml of milk either in a microwave or in a pan until around 35-40°c. Next, add 7g of active dried yeast then mix and set to one side to activate the yeast. Now in a mixing bowl add 400g of bread flour, 45g of sugar, 60g softened salted butter, 3g of salt, 1 medium egg and the yeast and milk when ready.
9. Now to build, take out the chilled filling made earlier and 1 piece of dough. Using your palm flatten the small ball of dough to form a flat disk then using a rolling pin, roll out the dough to make a round flat piece approximately the size of you palm. Next place a generous amount of the filling into the centre of the dough and bring the outside together to encase the filling. Pinch the dough together to seal then gentlyshape back into a tight ball. Repeat this process for each piece of dough then store onto a baking tray. Cover with clingfilm and allow to reprove one final time for 20 minutes.
- 1 onion
- 100mls chicken stock