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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How to Make Meat Buns | Buns Stuffed with Meat Recipe
Super soft buns stuffed with meat. Great recipe for lunch or brunch. Perfect for kids!
Printable Version:
Ingredients:
4 cups (500g) flour
1 tablespoon instant dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 cup (60ml) vegetable oil
1¼ cups (300ml) water
10oz (285g) ground beef
1 large onion
3 tablespoons olive oil
3 crushed garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon cumin
1/4 cup (35g) pine nuts
1 egg
Sesame seeds
Directions:
1. Make the dough: in a mixing bowl place flour, yeast and sugar. Mix. Add salt, water and oil. Knead the dough 7-8 minutes.
2. Transfer the dough to greased bowl and let rise for 1 hour.
3. Meanwhile make the filling: over medium heat sauté chopped onion for 2-3 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, salt, pepper, thyme, cumin and pine nuts. cook for 3-5 minutes, stirring constantly. Let cool.
4. Divide the dough into 16-20 equal pieces and shape each piece into ball. Roll the balls into 3-3.5 (7-9cm) diameter circle. Place 1 tablespoon of the filling in the center, close the dough tight and shape a ball. Place all the balls in a baking try, cover and let rest 20 minutes.
5. Preheat oven to 355F (180C).
6. Brush the buns with egg wash, sprinkle with sesame. Bake 20 minutes.
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Honey BBQ Chicken Bao buns Recipe from scratch - Food Fusion
We were desperately looking forward to sharing this amazing recipe with you. Honey BBQ Chicken Bao Buns with everything from scratch is this quick but detailed video. #HappyCookingToYou #FoodFusion
Written Recipe:
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Honey BBQ Chicken bao buns From scratch
Recipe in English
Ingredients:
Prepare Honey BBQ chicken:
-Doodh (Milk) 1 & ½ cups
-Lemon juice 2 & ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 tbs
-Pyaz powder (Onion powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Chicken boneless stripes 350g
-Plain chips as required
-Maida (All-purpose flour) as required
-Anday (Eggs) whisked 2
-Plain chips
-Cooking oil for frying
-Cooking oil 1 tbs
-BBQ sauce ½ cup
-Honey 3-4 tbs
-Moong phali (Peanuts) roasted & crushed 2 tbs
Prepare Mayo sauce:
-Mayonnaise ¼ cup
-Honey 2 tbs
-Mustard paste 2 tbs
-Namak (Salt) ¼ tsp or to taste
-Paprika powder ½ tsp
-Doodh (Milk) 1 tbs
Assembling:
-Bao bun
-Band gobhi (Cabbage) shredded
-Pyaz (Onion) sliced
-Kheera (Cucumber) chopped
-Prepared Mayo sauce
-Til (Sesame seeds)
-Lal mirch (Thai red chillies) chopped
Directions:
Prepare Honey BBQ chicken:
-In a bowl add milk, lemon juice & whisk well. Cover & let it rest for 15-20 minutes. Butter milk is ready.
-Add red chilli powder, garlic powder, red chilli crushed, onion powder, salt & whisk well.
-Add chicken boneless & mix well. Cover & marinate for 30 minutes, set aside.
-In a bowl crush plain chips.
-Coat marinated chicken in all-purpose flour, then dip in whisked egg & then coat with crushed chips.
-In a wok heat cooking oil & fry coated chicken on medium low flame until golden brown & crispy, strain & set aside.
-In a wok add cooking oil, bbq sauce, honey, mix well & cook for a minute.
-Add peanuts & mix well.
-Add crispy fried chicken, mix & coat well, set aside.
Prepare Mayo sauce:
-In a bowl add mayonnaise, honey, mustard paste, salt, paprika powder, milk & whisk until well combined. Mayo sauce is ready, transfer it to a squeeze bottle & set aside.
Assembling:
-On steamed Bao bun, add Honey BBQ chicken, cabbage, onion, cucumber, drizzle prepared mayo sauce, sprinkle sesame seeds, thai red chillies & serve.
Recipe in urdu:
Ajza:
Prepare Honey BBQ chicken:
-Doodh (Milk) 1 & ½ cups
-Lemon juice 2 & ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 tbs
-Pyaz powder (Onion powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Chicken boneless stripes 350g
-Plain chips as required
-Maida (All-purpose flour) as required
-Anday (Eggs) whisked 2
-Plain chips
-Cooking oil for frying
-Cooking oil 1 tbs
-BBQ sauce ½ cup
-Honey 3-4 tbs
-Moong phali (Peanuts) roasted & crushed 2 tbs
Prepare Mayo sauce:
-Mayonnaise ¼ cup
-Honey 2 tbs
-Mustard paste 2 tbs
-Namak (Salt) ¼ tsp or to taste
-Paprika powder ½ tsp
-Doodh (Milk) 1 tbs
Assembling:
-Bao bun
-Band gobhi (Cabbage) shredded
-Pyaz (Onion) sliced
-Kheera (Cucumber) chopped
-Prepared Mayo sauce
-Til (Sesame seeds)
-Lal mirch (Thai red chillies) chopped
Tarkeeb:
Prepare Honey BBQ chicken:
-Bowl may doodh, lemon juice daal achi tarah milayen. Dhak kar 15-20 minutes k liye rest den. Butter milk tayar hai.
-Lal mirch powder, lehsan powder, lal mirch crushed, pyaz powder, namak daal kar milayen.
-Chicken daal kar achi tarah milayen, dhak kar 30 minutes k liye marinate karen.
-Aik bowl may plain chips crush kar len.
-Ab marinated chicken ko pehle maida se coat karen, phir whisked anda se coat karen or phir crushed chips se achi tarah coat karen.
-Karahi may oil garam karen or coated chicken ko medium flame par golden honay tak fry karlen.
-Aik karahi may oil, bbq sauce, honey daal kar achi tarah milayen or 1 minute taka pakayen.
-Ab moong phali daal kar achi taha milayen.
-Crispy fried chicken daal kar achi tarah coat karen or alag rakh den.
-Prepare Mayo sauce:
-Bowl may mayonnaise, honey, mustard paste, namak, paprika powder or doodh daal kar achi tarah milayen. Mayo sauce tayar hai, squeez bottle may transfer karden.
Assembling:
-Steamed bao bun may, honey bbq chicken, band gobhui, pyaz, kheera, tayar mayo sauce daal kar upar se safed til, thai lal mirch rakh kar serve karen.
How to Make Slow Cooker Barbecued Beef | BBQ Beef Recipe | Allrecipes.com
Get the top-rated BBQ Beef recipe @
Watch how to make this easy slow cooker barbecue beef that'll make enough for dinner, plus plenty leftovers for the next day. Get tips for shredding the meat the easy way, as well as ideas for additional ingredients to round out the meal. After 8-10 hours, just spoon meat onto toasted sandwich buns and top with additional barbecue sauce.
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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
Kleenheat Kitchen - Eva & Debra's Spicy Pulled Beef in Steamed Buns
Eva and Debra of MKR (My Kitchen Rules) show how to create this delicious dish of spicy pulled beef in steamed buns. They use Harvey Beef Creations Salt & Pepper Roast, which is available in Coles stores across WA.
Find the recipe at and find our more about Harvey Beef at harveybeef.com.au.