Sunday, August 1, 2010

Cha Shao Bao 叉燒包


Hahaha....  The song have been singing in my head ever since I had cha shao bao included in my to-do list :)  But the one kept singing to me was 周潤發 Chow Yun Fat, I couldn't locate the version he sang at YouTude, thus put this Stephen Chow 周星馳 version up for everybody to get a good laugh :p  Hope u enjoy it :)

The 1st batch of cha shao bao

Ok now, back to my cha shao bao (aka char siu bao), ugly lookiing aren't they, my wrapping skill is really really terrible, sigh....

I followed Carol's recipe almost to the dot, only cut down slightly on the char siu stuffing site as I had lesser char siu than she requested.

Char siu stuffing (Yield 10 baos)
120g char siu, diced (small but able to chew on)
1 stalk green onion, cut into 1" length
1 clove garlic, sliced thinly
25g low protein flour
20g vegetable oil
120ml water

1 tbsp ketchup
1 tbsp oyster sauce
1 tbsp soy sauce
3 tbsp sugar
1/2 tbsp sesame oil

  1. Heat the pan with vegetable oil, stir fry spring onions and garlic til fragrant.  Remove cooked spring onion and garlic.
  2. Put in flour, cook in low heat til mix evenly with oil
  3. Slowly pour in water in a few addition til forming a glue type mixture
  4. Pour in seasoning, cook for 1 - 2 minutes
  5. Add in char siu, stir well and cook for another 2 minutes
  6. Let cool before wrapping into bao
Bao dough (Yield 15)
200g old mantou dough  *see below for recipe
300g low protein flour
1/2 tsp instant yeast
130g milk
70g sugar
1/8 tsp salt
  1. Mix all ingredients together, knead for 8 - 10 minutes or til forming a soft and non-sticky dough
  2. Sprinkle with water, cover with a wet cloth, let it proof for 2 hours or until double its size
  3. Once proofed, knead the dough for a while, then separate into 15 balls (approximately 40g each)
  4. Wrap char siu stuffing into dough, put on a piece of baking paper
  5. Let proof for 40 minutes
  6. Steam on medium fire for 15 minutes
  7. Serve while warm
Old mantou dough
120g normal flour
1/2 tsp instant yeast
80ml water
pinch of salt
  1. Mix everything in a bowl, knead until forming a soft dough
  2. Store in a covered container in room temperature for 6 - 8 hours or put in fridge overnight
  3. May keep in freezer if not using it, just defrost in room temperature before using
They r not fluffy like restaurant's but soft and yum, hubby and me had it for tea and dinner
(the better looking char siu bao)

Pls look at this ugly bao, it was the 1st I wrapped, even little girl shake her head too after seeing me struggling while wrapping in the stuffing

The 2nd batch, better looking, phew...

but look here, the filling spilled, aiyoh!

You may be wondering what did little girl eat while we were devouring these char siu bao, she requested for dai bao 大包, thus I made her a few with chicken filling, u may check out the recipe here.

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