Crispy Pan-Fried Pork Buns
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Steamed BBQ Pork Buns (Char Siu Bao) - Food Wishes
Learn how to make Steamed Barbecue Pork Buns (Char Siu Bao)! I was going to call this amazingly delicious steamed, stuffed meat bun the hamburger of China, but I’ve never actually been there, and I may be overestimating its popularity. Nevertheless, this is a fun technique to learn, and will work with any and all fillings. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious Steamed Barbecue Pork Buns recipe!
You can also find my content on Allrecipes:
Crispy beef buns #crispybeef
Chinese BBQ Pork Buns + Halal, Vegetarian & Kosher Filling Options (Char Siu Bao)
Here are my famous Chinese BBQ Pork Buns. Growing up, these were my favourite thing to get from the Asian bakery. Everything here is from scratch, including the BBQ pork itself. The bread is so soft and fluffy. The filling inside is juicy and flavourful — savoury and just a bit sweet.
For my halal, vegetarian (lacto-ovo), and kosher friends, I've also created two alternative fillings: one with chicken, and the other with mushroom. They have the same flavours as the classic filling but are delicious in their own right. The chicken is super succulent and tender. The mushroom is full of earthy umami flavour. If you've never been able to try a Chinese BBQ bun before, hopefully now you'll be able to!
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I competed in The Great Canadian Baking Show season 4, a spin-off of Great British Bake Off! It was simultaneously the hardest and most fun thing I've ever done.
The show is a celebration of food, bringing together 10 amateur bakers from all across Canada. It's the most wholesome cooking program ever, full of joyful moments and successes. If you'd like to check out the show and see how I progress in the competition, there are a few ways you can watch:
The show is available to stream for Canadians (for free) on CBC Gem:
Also available to stream on Netflix Canada!
For people outside of Canada, you can either use a VPN to access CBC Gem or there may be streams available online if you google Great Canadian Baking Show s04e01
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Come say hi on Instagram! I share lots of behind the scenes stories and more casual content:
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*** CHINESE BBQ PORK BUN RECIPE ***
The detailed written recipe is too long to include in this caption, so I've included the ingredient list below.
Full recipe can be found here:
Tangzhong
- 40g (4 tbsp) bread flour
- 255mL / 255g (1 cup + 1 tbsp) milk
Dough
- 56g (4 tbsp) unsalted butter
- 1 egg
- 50g (4 tbsp) sugar
- 14g (2 tbsp) milk powder (optional)
- 6g (1 tsp) fine sea salt / table salt
- 350g (2-1/2 cups) bread flour
- 8g (1 packet / 2 tsp) instant yeast
Meat
- 1 lb (454g) pork shoulder (butt) OR skinless boneless chicken thighs
- 1/4 tsp baking soda
- 1 tbsp (15g) water
- 1/2 tsp (3g) fine sea salt / table salt
- 1 tbsp (10g) cornstarch
- 1 tbsp (13g) neutral oil
Mushroom
- 5-6 large dried shiitake mushrooms
- 1 lb (454g) fresh mushrooms (shiitake, cremini, portobello)
- 1/2 tsp (3g) fine sea salt / table salt
- 1 tbsp (13g) neutral oil
Chinese BBQ Marinade
- 3 tbsp (60g) honey
- 1 tbsp (20g) hoisin
- 1/4 tsp Chinese five spice
- 1/8 tsp white pepper
- 2 cloves garlic, finely minced
- 1/4 tsp sesame oil
- 1 tbsp (15g) Shaoxing cooking wine (optional: if not using, add 1-1/2 tsp soy sauce)
- 1 tbsp (15g) light soy sauce
- 1/2 tsp dark soy sauce
Filling Base
- 15g (1-1/2 tbsp) cornstarch
- 15g (1-1/2 tbsp) potato starch (optional, sub: cornstarch)
- 50g (50mL) water
- 20g (1 tbsp) honey
- 1 tbsp (15g) light soy sauce
- 1 tsp (4g) sesame oil
- 20g (1 tbsp) hoisin
- 1/8 tsp white pepper
- 1/4 tsp Chinese five spice
- 1/2 tsp chicken bouillon powder (sub: 1/4 tsp MSG or 1/4 tsp salt)
- 1/4 tsp dark soy sauce
- 150mL (150g) water / mushroom broth
- 1/2 medium onion, finely diced (~100g)
- 1” (15g) ginger, finely minced (~1 tbsp minced)
- 2 tbsp (26g) neutral oil (1/2 for cooking onions, 1/2 for adding after)
Egg Wash
- 1 egg
- Splash of cream or milk
- Sesame seeds for garnish (optional)
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CHAPTERS
00:00 Bread Week - Great Canadian Baking Show (season 4)
00:27 Intro
01:36 Recipe Starts (Tangzhong)
02:24 Make Dough
04:08 Start Filling
04:33 Chinese BBQ Marinade
05:24 What Meat?
05:54 Pork & Chicken
06:29 Tenderize & Marinate Meat
08:05 Cook Meat
09:12 Mushroom Filling
10:57 Filling Base
12:40 Shape Buns
15:12 Egg Wash
15:35 Bake Buns
16:06 Hot Buns
16:51 Outro
叉燒包 | Char Siu Bao (Baked BBQ Pork Bun 叉燒餐包)
An easy recipe on how to make Char Siu Bao - Roasted Pork Bun - BBQ Pork Bun ! Please like and share with your family and friends ! 如何制作叉烧包-叉烧餐包! Please like 和分享給家人与親戚朋友!
Ingredients 材料 :(Makes12-製作12個)
Make The Bun Dough - 製作麵團:
300g bread flour - 300 克高筋麵粉
30g butter - 30 克牛油
125ml warm water - 125 毫升溫水
7g active dried yeast (2tsp) - 7 克酵母(2茶匙)
50g sugar - 50 克糖
1 egg - 1 雞蛋
1/2 tsp salt - 1/2 茶匙鹽
Make The Char Siu Filling - 製作叉燒餡:
150g char siu (diced) - 150 克叉燒粒
30g onion (diced) - 30克洋蔥切粒
1/2 ground pepper - 半茶匙胡椒粉
1/2 tsp chicken powder - 半茶匙雞粉
3 tbsp sugar - 3 湯匙糖
2 tbsp ( ~heaped tsp cornstarch) - 2湯匙(~满茶匙)玉米粉
(mix with 4 tbsp water - 与4湯匙水混合)
100ml water - 100毫升水
1 tsp light soy sauce - 1 茶匙生油
2 tsp dark soy sauce - 2 茶匙老抽
2 tbsp oyster sauce - 2 湯匙蠔油
1 tsp sesame oil - 1 茶匙麻油
1 tsp cooking wine - 1 茶匙料酒
Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread!
There's a lot of recipes for steamed char siu bao here on YouTube, but I have a personal bias for the baked kind. It's hard to resist their shiny, soft, and smooth tops to fluffy bun interior filled with sweet and salty Chinese BBQ porky goodness. If you're lucky enough to have good quality char siu near you, feel free to use it here and make sure there's some good char on it (no pun intended). The burnt ends are too tasty to waste! You can of course make your own char siu if you want with whatever cut of pork you like. But let's not overlook the incredible tenderness of tangzhong milk bread that holds onto moisture like nobody's business. It's a special technique used in Asian baking that helps retain bread's freshness for days after it's baked!
Makes 8 large char siu bao (or 16 smaller ones if you prefer!).
Char siu filling:
1/4 cup yellow onion, finely diced into 1/4 inch pieces
1 lb. char siu, finely diced into 1/4 inch pieces
2 tablespoons neutral flavored oil
1/2 cup low sodium chicken stock or water
1-1/2 tablespoons molasses
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons cold water)
Stir fry onions with oil in medium sized saucepan over medium heat until translucent. Add chicken stock or water, molasses, hoisin, and oyster sauce. Bring mixture to a rolling boil before adding cornstarch. Stir and cook for 3 minutes or until thickened. Add char siu and set aside to cool.
Tangzhong:
39 g (~1/3 cup) bread flour
195 ml (~3/4 cup) milk
Whisk flour and milk together in a small saucepan. Cook over medium heat until thickened to a paste. Set aside while you assemble the rest of the dough.
Bao Dough:
351 g (~2.5 cups plus 1 tablespoon plus 2 teaspoons) bread flour
50 g (1/4 cup) granulated white sugar
7 g (2-1/4 teaspoons) yeast
1 large egg + 1 egg yolk (both at room temperature)
2 g (1/2 teaspoon) salt
45 ml (~3 tablespoons) milk, room temperature
26 g (2 tablespoons) softened butter
Egg wash (1 large egg mixed with 1 tablespoon of milk, cream, or water)
Mix all ingredients except butter in a large bowl with the tangzhong. Knead until it comes together in a rough ball then add butter. Continue to knead for 20 minutes or until it forms a smooth, soft, and supple dough ball. Dough should be elastic and spring back when pressed. Place into a lightly greased, clean bowl and cover to proof until doubled in size. Once proofed, remove from bowl and divide into 8 evenly sized pieces. Shape into a sphere as shown in the video, roll to flatten into a disc, fill with prepared filling, and bring all edges together. Pinch and seal until fully enclosed. Flip and gently rotate in a clockwise motion to seal the bottom. Place onto a lined baking sheet pan. Cover and proof for 30 minutes or until about doubled in size. Brush with egg wash and bake in preheated 375 F (190 C) oven for 10 minutes or until golden brown. Cool before enjoying!
***Store in airtight container to retain bread's softness. You can also microwave to reheat!
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VIETNAMESE CREPES (BANH XEO):
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PINEAPPLE BUNS:
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MATCHA SHORTBREAD:
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BAKED ORANGE CHICKEN:
UBE ICE CREAM:
CHINESE COCKTAIL BUNS:
PEACH MANGO PIES:
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COCONUT PEANUT MOCHI:
BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):
BLACK SESAME ICE CREAM:
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xo Shannon
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Music:
Shakuhachi, A New Japanese Type Beat [尺八]
LAKEY INSPIRED - Chill Day