Friday, August 24, 2012

Char Siew Bao

  piping hot char siew bao
 rough dough
 dough doubled in size
 diced char siew
 rolling out the dough
 char siew fillings with sauce
 wrapping the bao
 resting the wrapped bao
 getting steamer ready
 placing bao in steamer
 steamed bao
 the skin are not as soft and white as dim sum bao...but good enough for us....the char siew fillings are very tasty though

200g all purpose flour
2 tsp sugar
1 tsp vegetable oil
1 tsp active dry yeast
1/3 cup warm water
1/3 cup water (add a few tbsp maybe)
1/2 tsp salt
1 tsp baking powder

diced char siew
char siew sauce
some cornstarch solution

  1. Dissolve the sugar in 1/3 cup warm water, then add the yeast.  Stir lightly, then set aside for 10 minutes, or until foamy.
  2. Sift the flour into a bowl and add the yeast mixture.  Add the other 1/3 cup water.  Using a wooden spoon, mix the ingredients to a rough dough.
  3. Turn the mixture out onto a lightly floured surface and knead for 8 - 10minutes, or until the dough is smooth and elastic.  If it is very sticky,   knead in a little more flour.  If it is too dry, add a little more water.  The dough should be soft.
  4. Lightly grease a bowl with the oil.  Place the dough in the bowl and turn it so that all sides of the dough are coated.
  5. Cover the bowl with a damp cloth or cling wrap and set aside to rise in a draught-free place for 2 - 3 hours or until dough is doubled its original size.
  6. Uncover the dough, punch it down, and turn it out onto a lightly floured surface.  If you are not using the dough straight away, cover it with cling film and refrigerate.
  7. When you are ready to use the dough, flatten it and make a well in the centre.  Place the baking powder in the well and gather up the edges to seal.
  8. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.
  9. Divide the dough into 10 portions.
  10. Roll out each portions into a ball and flatten it into a round shape.  Continue to roll out the edges of each circle, with the middle part being the thickest. 
  11. Place one tbsp fillings into each piece of dough and pleat to seal it.  Repeat for the rest of the dough.
  12. Let the wrapped bun rest for 10 - 15 minutes before steaming.
  13. In the meantime, prepare a steamer with boiling water.
  14. Place the wrapped bun into the steamer and steam over medium heat for 10 - 15 minutes or until buns are cooked.
  15. Remove steamer from boiling water and let rest 5 - 10 minutes before enjoying the steaming hot char siew bao.

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