Super-easy baked char siu buns

2014-02-16

This is a favorite of mine, especially when it’s steamed. The recipe below, however, is for the baked version which is just as good and less work. I still haven’t found the perfect recipe for steamed buns so drop me a line if you do have it and don’t mind sharing.

Char siu can be bought in the frozen section of a Asian market, fresh at Oriental supermarket in Stockholm or homemade. It’s super easy I promise and the result is stunning and much cheaper.

Ingredients

  • 3.5 cups flour
  • 1 sachet of dry yeast + 4 tablespoons lukewarm water
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 4 tablespoons shortening
  • 1 cup milk
  • 1/3-1/2 cup warm water
  • 1 egg, beaten
  • Char siu filling
  • 500g char siu, chopped
  • 1 large onion, chopped
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1.5 tablespoon cornstarch
  • 300mL cold water

Method

Step 1

Combine the yeast, 1 tablespoon sugar, and 4 tablespoons warm water. Set aside for 10 minutes.

Step 2

Combine the flour, 2 tablespoons sugar and salt in a mixing bowl.

Step 3

Cut the shortening into the flour until the flour is crumbly.

Step 4

Add the yeast, milk and water to the flour and mix until a dough is form, about 10 minutes with a Kitchen Aid or longer if by hand.

Step 5

Drizzle some oil on the side of the bowl and using a spatula, work the dough away from the bowl allowing the oil to coat the bowl. Cover with plastic wrap and allow to proof in a warm place until doubled in size, about 1-2 hours.

Step 6

In the meantime, make the filling. Fry the onion until translucent.

Step 7

Add the char siu and heat up for about 5 minutes.

Step 8

Make the sauce by mixing together the soy sauce, sugar, oyster sauce and cornstarch.

Step 9

Cook at medium heat until the sauce has thickened and you have the desired consistency. Allow to cool completely.

Step 10

Divide the dough into 16-20 balls, depending on how big you want the buns to be.

Step 11

Roll each ball into a thin round and fill with the char siu filling. Pinch the edges towards the middle. Place the bun on a muffin baking paper. Allow 3cm spacing between each ball. Repeat for all the dough and allow to proof a second time.

Step 12

Preheat the oven to 180 degrees Celsius.

Step 13

Brush the buns with the beaten egg and bake for about 20 minutes or until golden.

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