• Home
  • Breads
  • Authentic Titus Chan’s Char Siu Bao Recipe
0 0
Authentic Titus Chan’s Char Siu Bao Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/4 cup sugar
1 3/4 cups warm water
1 tablespoon yeast
3 cups enriched cake flour
3 cups all purpose flour
2 tablespoons shortening
2 teaspoons vegetable oil
1 lb char siu pork diced

Nutritional information

150.2
Calories
19g
Calories From Fat
2.1g
Total Fat
0.4 g
Saturated Fat
0mg
Cholesterol
84.5mg
Sodium
28.9g
Carbs
0.8g
Dietary Fiber
2.7g
Sugars
3.3g
Protein
75g
Serving Size (g)
24
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Authentic Titus Chan’s Char Siu Bao Recipe

Features:
    Cuisine:

    I'm getting hungry just looking at this.

    • 335 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Titus Chan’s Char Siu Bao


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    To Make Dough: Dissolve Sugar in Warm Water (water Should Be as Hot as Your Finger Can Stand to Touch). Add Yeast. Let Stand 10 Minutes as Yeast Foams and Rises.

    2
    Done

    Sift Flours Together Twice. Place in a Large Bowl. Add Shortening, Then Slowly Add the Yeast Mixture, Incorporating It Into the Flour Gradually. Form Into a Ball.

    3
    Done

    Turn Onto a Floured Surface and Knead 5 to 7 Minutes, Until Smooth and Elastic. Add More Flour or Water If Necessary. Place in a Clean Bowl and Cover With a Damp Cloth. Let Rise in a Warm Place For 2 to 4 Hours, Until at Least Doubled in Bulk.

    4
    Done

    to Make Filling: Heat Vegetable Oil in a Wok. Add Remaining Ingredients, Except the Cornstarch Slurry, and Stir-Fry Until Hot. Bring to a Boil, Then Stir in Slurry to Thicken. Cool.

    5
    Done

    to Assemble Bao: Remove Warm Dough from Bowl and Knead on a Floured Surface 5 to 7 Minutes, Adding More Water If Too Dry, or More Flour If Too Wet. Form Into a Long Roll and Divide Into 24 Equal Portions. Lightly Oil a Chinese Knife or Cleaver. Place a Section of Dough Cut-Side Down on a Flat Surface and Pound With the Flat Side of the Knife. Then Press Down on the Dough With the Knife and Turn the Knife Clockwise to Form the Dough Into a Thin Circle, About Three Inches in Diameter. Use the Knife to Lift the Dough and Place It in Your Hand.

    6
    Done

    Place a Heaping Tablespoon of Filling Into the Circle, Gather Up the Edges and Pinch Closed in the Center. Place on a Square of Paper. (dough Is Easier to Work With When Warm. Beginners May Wish to Work With Half the Dough at a Time, Keeping the Remainder in a Warm Place.).

    7
    Done

    Let Filled Buns Rise in a Warm Place 15 Minutes.

    8
    Done

    Oil Steamer Baskets and Arrange Buns 1/2-Inch Apart. Fill a Wok 75 Percent With Water and Bring Water to a Boil. Steam Buns 15 Minutes Over High Heat. If Buns Are in Two Stacked Trays, Switch the Trays Midway. Serve Hot.

    Avatar Of Michael Butler

    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Beas Swiss Chalet Style Rotisserie
    previous
    Beas Swiss Chalet Style Rotisserie
    Easy Peasy Quick Chocolate Orange Cake
    next
    Easy Peasy Quick Chocolate Orange Cake
    Beas Swiss Chalet Style Rotisserie
    previous
    Beas Swiss Chalet Style Rotisserie
    Easy Peasy Quick Chocolate Orange Cake
    next
    Easy Peasy Quick Chocolate Orange Cake

    Add Your Comment

    eleven − eleven =