Cha Shao Bao

AuthorLe-ThermiqueCategory, DifficultyIntermediate
Yields10 Servings
Cook Time50 minsTotal Time50 mins
INGREDIENTS :
(A) Bau
 300 g bau flour
 1 tsp active-dry yeast
 60 g caster sugar
 1 tsp baking powder
 30 g softening (30g softening substitute by 3 tbsp vegetable oil / olive oil)
 160 ml water
(B) Filling : Marinade Meat
 250 g boneless Pork Collar Butt, cut small pieces or chicken breast
 2 cloves garlics, chopped
 1 ½ tbsp Char Siu Sauce
 1 tbsp Shao Xing Wine
 ½ tbsp light soy sauce
 ½ tbsp dark sauce
 ½ tbsp oyster sauce
 1 tbsp honey
Stir-Fry
 3 tbsp cooking oil
 2 springs onion
 50 ml water (to be adjusted)
Starch Water
 ½ tbsp cornstarch
 25 ml water
COOKING METHODS :
(A) Making Bau
1

- 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.

2

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.

3

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).

4

- 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.

5

Folding Method :

(B) Making Filling : Char Siu
6

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.

7

Stir-Fry: Place cooking oil and onion in the mixing jar to sauté.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C

8

- 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.

9

- 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.

Nutrition Facts

10 servings

Serving size

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

INGREDIENTS :
(A) Bau
 300 g bau flour
 1 tsp active-dry yeast
 60 g caster sugar
 1 tsp baking powder
 30 g softening (30g softening substitute by 3 tbsp vegetable oil / olive oil)
 160 ml water
(B) Filling : Marinade Meat
 250 g boneless Pork Collar Butt, cut small pieces or chicken breast
 2 cloves garlics, chopped
 1 ½ tbsp Char Siu Sauce
 1 tbsp Shao Xing Wine
 ½ tbsp light soy sauce
 ½ tbsp dark sauce
 ½ tbsp oyster sauce
 1 tbsp honey
Stir-Fry
 3 tbsp cooking oil
 2 springs onion
 50 ml water (to be adjusted)
Starch Water
 ½ tbsp cornstarch
 25 ml water

Directions

COOKING METHODS :
(A) Making Bau
1

- 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.

2

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.

3

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).

4

- 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.

5

Folding Method :

(B) Making Filling : Char Siu
6

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.

7

Stir-Fry: Place cooking oil and onion in the mixing jar to sauté.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C

8

- 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.

9

- 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.

Notes

Cha Shao Bao

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