AuthorLe-ThermiqueCategoryBreads, Non HalalDifficultyIntermediate- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
OR
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- When the dough is ready, roll the dough into ball, place in a bowl and cover with plastic wrap.
- 1st Rise for 15 minutes.
Shape and fill the dough
- Roll it into a rope then divide into 10 equal portions.
- Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 9-10 cm. It should be thinner on the edge & thicker in the middle.
- Place a spoonful of filling (about 20 g) in the middle of the dough. To ensure a “crack open” effect after steaming, follow the folding technique shown to seal the dough. Repeat for all.
Proofing 2nd Rise
- Place the bau into steamer baskets lined with parchment paper to prevent sticking. Leave to rise for 30 minutes or so until they become very light & plump (no need to cover).
- Pour 1 liter water in the mixing jar, and close the lid. Place the large plastic steamer on the jar lid and then the dough steamer basket. Close the plastic steamer lid.
- Select preset mode R "STEAM" Auto Settings Timer : 20 Minutes / Speed: 1 / Temperature 120°C.
Folding Method :
For Filling:
Marinate: place the meat and all the seasoning sauces in a sealable container, rub over and coat by using hand for 1-2 minutes. Place in the refrigerator to marinade for a minimum of 4 hours or overnight.
Stir-Fry: Place cooking oil and onion in the mixing jar to sauté.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C
- Place water and marinated meat into the mixing jar and cook
Settings: Timer: 20 Minutes / Speed: 1 / Temperature : 120°C
Notes : If you prefer thicker sauce, you may extend cooking for another 5 min to reduce the sauce.
- Transfer char siew filling to heat resistant container, set aside until slightly cooled, then cover and keep refrigerated for later use.
Notes : Chilled filling is easier to handle.
10 servings
buns
- Amount per serving
- Calories277
- % Daily Value *
- Total Fat 11.7g15%
- Saturated Fat 3g15%
- Cholesterol 25mg9%
- Sodium 365mg16%
- Total Carbohydrate 31.5g12%
- Dietary Fiber 1.2g5%
- Total Sugars 8.7g
- Protein 12.7g
- Calcium 4mg1%
- Iron 3mg17%
- Potassium 276mg6%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
OR
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- When the dough is ready, roll the dough into ball, place in a bowl and cover with plastic wrap.
- 1st Rise for 15 minutes.
Shape and fill the dough
- Roll it into a rope then divide into 10 equal portions.
- Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 9-10 cm. It should be thinner on the edge & thicker in the middle.
- Place a spoonful of filling (about 20 g) in the middle of the dough. To ensure a “crack open” effect after steaming, follow the folding technique shown to seal the dough. Repeat for all.
Proofing 2nd Rise
- Place the bau into steamer baskets lined with parchment paper to prevent sticking. Leave to rise for 30 minutes or so until they become very light & plump (no need to cover).
- Pour 1 liter water in the mixing jar, and close the lid. Place the large plastic steamer on the jar lid and then the dough steamer basket. Close the plastic steamer lid.
- Select preset mode R "STEAM" Auto Settings Timer : 20 Minutes / Speed: 1 / Temperature 120°C.
Folding Method :
For Filling:
Marinate: place the meat and all the seasoning sauces in a sealable container, rub over and coat by using hand for 1-2 minutes. Place in the refrigerator to marinade for a minimum of 4 hours or overnight.
Stir-Fry: Place cooking oil and onion in the mixing jar to sauté.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C
- Place water and marinated meat into the mixing jar and cook
Settings: Timer: 20 Minutes / Speed: 1 / Temperature : 120°C
Notes : If you prefer thicker sauce, you may extend cooking for another 5 min to reduce the sauce.
- Transfer char siew filling to heat resistant container, set aside until slightly cooled, then cover and keep refrigerated for later use.
Notes : Chilled filling is easier to handle.