Baked Char Siu Bao Recipes

Steps:

• 1. PROCEDURE FOR THE FILLING:
• 2. Heat 1/2 Tbsp. oil in a small saucepan, saute onions until softened and almost transparent. Remove from heat and set aside.
• 3. Heat remaining Tbsp. of oil in a large skillet, stir fry finely chopped char siu (seasoned pork) till tender.
• 4. Combine the remaining filling ingredients in a bowl and stir till well blended, then add the filling mixture and the sauteed onions to the stir fried char siu. Heat and stir until it is bubbling.
• 5. Combine the chicken broth and the cornstarch in a small bowl and mix till well blended, add to the hot meat mixture, stirring constantly until it thickens.
• 6. Remove from heat and set aside to cool.
• 7. NOTE: FILL THE BAO (BUN) WHEN THE FILLING IS AT ROOM TEMPERATURE, NOT HOT, NOT REFRIGERATOR COLD.
• 8. PROCEDURE FOR THE BAO (BUN):
• 9. Mix together in a bowl, the yeast packet, lukewarm water and a pinch of salt. Set aside until it's foamy.
• 10. In a large bowl, combine sugar and room temperature milk, whisk until sugar dissolves. Add the 2 cups of the cake flour and mix well. In 3 increments, slowly add the 4 1/2 cups of all-purpose flour and combine well, but do not over mix.
• 11. Place the dough in a large bowl, and in a warm place, allow for the dough to rise till it doubles in size (approximately 2 1/2 hours, if enclosed in a microwave oven with a jar of boiling water on the side of the bowl).
• 12. Remove the dough from the microwave oven and discard the water.
• 13. Punch down the dough and cut the dough into 24 equal pieces. Form into dough balls and allow the dough balls to rest for about 15 minutes.
• 14. Roll out each ball into 4-inch disks, place a heaping Tbsp. of room temperature filling onto the center of the disk, gather the edges together and pinch it close with a twist.
• 15. With a cookie sheet, prepped with parchment paper, set the bao (bun), twisted side down and spaced evenly apart.
• 16. Put the cookie sheet of bao in a warm, moist area so that it can rise for about 30 minutes.
• 17. Brush the tops of the bao with the beaten egg and bake for 22 minutes in a 350 degree oven.
• 18. Remove the bao from oven onto a cooling rack. Serve hot or warm.
• 19. To retain freshness, bao may be frozen. To reheat a frozen bao, let stand for about 5 minutes, then wrap with a damp paper towel and microwave in the oven for about 1 minute, more if needed.

Steps:

• For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
• Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
• For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
• Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
• Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
• Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
• Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.