Steamed BBQ Pork Bun (aka Char Siew Pao) 家乡叉烧包

Oleh oncom

Tuesday, July 19, 2016

These soft and fluffy steamed Char Siew Pao is quick and easy to make. No machine needed, just mix and knead for few minutes, no shortening（白油）added in it. Using coconut oil is definitely a healthier choice!

Made some cute chicken steamed bun/ pau for my dearest son.

<< Click here for Chinese Steamed Bun/ Pau with Chicken & Mushrooms fillings recipe >>
Photo updated: 17 July 2017

Ingredients:

To prepare the dough:

(A)

300g Hong Kong Flour 香港粉 300克

1 tsp Baking Powder 发粉 1小匙

1 tsp Instant Yeast 酵母 1 小匙

40g Sugar 糖 40克

(B)

1 tbsp Medella Premium Organic Coconut Cooking Oil or any neutral flavour cooking oil 油 1 汤匙

150g Water 水 150克

To prepare the filling, click here for recipe 叉烧馅食谱 >> BBQ Pork Filling Recipe

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead for 5 minutes.
将所有材料搅拌成团，揉5分钟。我用手揉，不用搅拌器。

2. Cover with cling wrap and let it rest for 40 minutes.
盖上保鲜纸，发酵40分钟。

3. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 15 portions, roll out the dough, add fillings, shape and let it proof for 40 minutes. Steam in a hot steamer for 12 minutes (medium heat).
取出，放在做面上揉两分钟。分割，包馅。发酵40分钟。蒸12分钟（中火）。

4. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer.
蒸好后熄火，待5分钟后才将包子取出。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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