a snowy day where the entire city is canceled is the best day for baking! we happened to have BBQ pork in our freezer, and this was the perfect kind of day to turn it into something magical. With the snow falling outside and nowhere to be, we transformed our leftover BBQ into warm, golden-baked char siu bao. The tangzhong made the buns pillowy soft, and the rich filling was the perfect contrast to the chill outside. Cozy, effortless, and absolutely satisfying.
the dough
2/3 cup cream – room temp
1 cup whole milk – warm
3 tbsp butter or veg. oil
1 large egg
1/3 cup sugar
1 tbsp corn starch
1/2 cup AP flour
3.5 cup bread flour
1 package dry instant yeast
1 tsp salt
tangzhong
the tangzhong
2 tbsp flour
3 tbsp water
3 tbsp milk
the filling
2 tbsp oil
2 shallots-finely chopped
2.5 tbsp brown sugar
2 tsp soy sauce
2 tsp hoisin sauce
1.5 tbsp oyster sauce
1 tsp sesame oil
2 tsp dark soy sauce
2 tsp black pepper
1 cup chicken stock or water
2 tbsp AP flour
2 cup Chinese BBQ pork – finely diced
the method
Make the Dough – Cook tangzhong over medium high heat and whisk until thicken. in separate bowl mix warm milk, sugar, and yeast; let it foam. Combine with flour, egg, butter, salt, and tangzhong, knead until smooth. Let it rise in a warm spot until doubled. approx 1.5 hours.
Prepare the Filling – Cook diced char siu with onions first, then add flour to combine. then add the remaining ingredients. let it Cool completely.
Shape the Buns – divide dough into 14 pieces (approx 2.5 oz per each bun)
roll into 4 inch rounds add 1.5 tbsp of filling. seal tightly, and shape into smooth balls. Let them rise again, for the final proof. 1 hour.
wash and bake – brush the top of the buns with an egg wash and sprinkle with sesame seeds (optional) before baking. bake at 400° for 25 mins, or until golden brown. move buns on to cooling rack to rest.
recipe notes:
– recipe makes 14 buns
– for soft and fluffy dough, use a mix of AP and bread flour
– ideal temperature for warm liquids when activating yeast is 100–110°F (37–43°C)
– ensure pork is finely diced and sauce is thickened to avoid leaks
– let the filling cool completely before wrapping
– seal the edges tightly when shaping the buns
– brush with egg wash for a glossy finish
check out our latest reel below to see how we put it all together!
happy eating!
