We love dim sum—good thing we live near Chinatown, only 3 train stops away. If you’re familiar with dim sum, you know how delicious Chinese pork buns are. They can be steamed or baked, but we love the baked version (baked char xiu bao). They’re soft, tender, juicy and slightly sweet. The filling is made of char xiu (Chinese barbeque pork), shallots, onions and seasoned with oyster sauce and sesame oil. It’s sweet and savory with intense pork flavors .
I never made baked char xiu bao before but it turned out so good and David ate 5. So yummy!
Below is the recipe for you to try.
For the bread/bao dough
1 cup milk
3 tbsp lukewarm water
2 teaspoons dried active yeast (or rapid yeast)
1,5 tbsp oil
1,5 tbsp oil
1/3 cup sugar
2 & ¼ cup bread flour
½ cup APP flour
1 teaspoon salt
1 large egg, beaten
3 tbsp melted butter, cooled
For the filling
1 teaspoon canola oil
2-3 shallots, diced
3 cloves garlic, chopped
4 teaspoons oyster sauce
1 teaspoons dark soy sauce
1 tablespoon sugar
1 pinch pepper
5 tablespoons ready-made chicken stock (Optional)
1 teaspoon sesame oil
2 teaspoon potato starch or Corn starch
Dissolve 1 tsp sugar and instant dry yeast in warm water. Mix gently and let stand for 10 minutes.
Put the flour in a mixing bowl. Add oil, half of the beaten egg, milk and yeast water. Mix to form a rough dough.
Transfer the dough to a lightly floured work area then knead until smooth and elastic or mix the dough until it comes together using the dough hook attachment, about 5 minutes. Continue to knead on medium-low speed for a further 10-15 minutes, or until the dough is elastic.
Put the dough in the greased large bowl. Cover with cling film. Let it rest about 1 hour in a oven or until double in size.
While the dough is rising, you can make the filling. In a small bowl, mix together the oyster sauce, dark soy sauce, sugar, pepper, chicken stock, sesame oil, and corn starch until smooth.
Place a wok over high heat. Add oil and garlic, shallots & onion. Stir-fry for about 3minutes or until fragrant.
Add the char xiu and the sauce mix. Stir constantly until the sauce thickened and transfer to a bowl. Let it cool.
Take the dough out from the oven. Punch down the dough and roll into a long shape. Divide the dough into 12 rounds pieces.
Put a tsbp of the filling in the center of the dough. Gather up the edges to enclose the bbq pork filling. Pinch to seal and twist it together. Put the bun upside down on the parchment paper square. Repeat with the remaining ingredients. Place the buns about 2 inches apart on baking sheet. Let it rest for 40 minutes.
Preheat the oven to 350 F.
In a small bowl, combine 3 tablespoon of melted butter and half of the remaining beaten egg yolk. Brush the bun with egg mixture.
Bake the bun for about 20 - 25 minutes or until golden brown.