Hi,
Does anyone have a tried and true recipe for the fluffy white dough
used in Chinese BBQ Pork Buns (Char Siu Bao)? I've read on the net
alot...but nobody seems to know the magic recipe. Anyone know the
secret to make them fluffy and light?

I've tried several net receipes...and they come out white, but not very
fluffy. Nothing like the restaurants so to speak.

Any recipes and tips would be greatly appreaciated!
Thanks!!

-jd

On 18 Mar 2006 19:15:08 -0800, wrote:

>Hi,
>Does anyone have a tried and true recipe for the fluffy white dough
>used in Chinese BBQ Pork Buns (Char Siu Bao)? I've read on the net
>alot...but nobody seems to know the magic recipe. Anyone know the
>secret to make them fluffy and light?
>
>I've tried several net receipes...and they come out white, but not very
>fluffy. Nothing like the restaurants so to speak.
>
>Any recipes and tips would be greatly appreaciated!
>Thanks!!
>
>-jd

I don't have a tried and true recipe, but I can point you in the
direction of a thread on eGullet related to Char Siu Bao. There was
a Cook-off on this particular topic well over a year ago. Maybe this
thread will help you a bit:

http://forums.egullet.org/index.php?showtopic=59538&hl=

Christine

wrote:

> Hi,
> Does anyone have a tried and true recipe for the fluffy white dough
> used in Chinese BBQ Pork Buns (Char Siu Bao)? I've read on the net
> alot...but nobody seems to know the magic recipe. Anyone know the
> secret to make them fluffy and light?
>
> I've tried several net receipes...and they come out white, but not very
> fluffy. Nothing like the restaurants so to speak.
>
> Any recipes and tips would be greatly appreaciated!
> Thanks!!


I've had good luck with this recipe. It uses both yeast
and self-rising flour. Follow it closely and it will puff
quite well.

Ignore the thing about superfine sugar and just use
regular.

Steamed Pork Buns

Recipe By :Vicki Liley, "Dim Sum - The Essential Kitchen"
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Chinese
Dim Sum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== DOUGH ===
1 1/2 teaspoons active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter -- melted
=== FILLING ===
2 tablespoons vegetable oil
3 teaspoons grated peeled fresh ginger
2 garlic cloves -- chopped
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
3 teaspoons cornstarch -- mixed with
1 tablespoon water
8 ounces Chinese barbecue pork -- finely chopped
6 scallions (shallots/spring onions) -- finely chopped

To make dough, in a small bowl combine yeast with 2 tablespoons warm water, 1
teaspoon sugar and 1 teaspoon all-purpose flour. Mix until well combined.
Cover with a kitchen towel and let stand in a warm place until frothy, about
15 minutes.

Sift remaining all-purpose and self-rising flour into a large bowl. Add
remaining sugar, yeast mixture, remaining warm water, and melted butter.
Using a wooden spoon, mix to form a soft dough. Turn out onto a floured
work surface and knead until smooth and elastic, 3 to 5 minutes. Place
dough in a large oiled bowl, cover and let stand in a warm place until
doubled in bulk, about 1 hour.

To make filling, heat oil in a wok or frying pan over medium heat and
fry ginger and garlic until aromatic, about 1 minute. Add hoisin sauce,
oyster sauce, soy sauce and sesame oil. Cook, stirring, for 2 minutes.
Add the cornstarch and water mixture, bring to a boil and stir until
sauce thickens, about 2 minutes. Remove from heat and stir in pork and
scallions. Transfer to a bowl and allow to cool completely.

Punch down dough. Turn out onto a floured work surface and knead until
smooth, about 5 minutes. Divide dough into 16 pieces and roll or
press out each piece to form a 2 1/4-inch circle. Cover dough with
a damp kitchen towel. Working with one round of dough at a time, spoon
2 teaspoons of filling into the center. Gather edges together, twist
to seal and cover with a kitchen towel. Repeat with remaining dough.

Cut out 16 squares of parchment (baking paper) and place buns, sealed-
side down, on paper. Half fill a medium wok with water (steamer should
not touch water) and bring to a boil. Working in batches, arrange buns
in steamer, cover and place steamer over boiling water. Steam for 15
minutes, adding more boiling water to wok when necessary.

Lift steamer off wok and carefully remove buns. Using scissors, snip
the top of each bun twice, to resemble a star. Serve warm with soy
sauce and hoisin sauce.

This recipe yields 16 buns.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
--
Reg

wrote:
>
> Hi,
> Does anyone have a tried and true recipe for the fluffy white dough
> used in Chinese BBQ Pork Buns (Char Siu Bao)? I've read on the net
> alot...but nobody seems to know the magic recipe. Anyone know the
> secret to make them fluffy and light?
>
> I've tried several net receipes...and they come out white, but not very
> fluffy. Nothing like the restaurants so to speak.
>
> Any recipes and tips would be greatly appreaciated!
> Thanks!!
>
> -jd

This one always works for me

Basic yeast dough

6 cup flour
2 tbs shortening (veg or lard)
1/4 cup sugar
1 3/4 cup warm water
1 tbs yeast (dry)

Dissolve sugar in warm water and add yeast and mix. Let proof for 10
minutes. Sift flour, add shortening and mix with the yeast liquid.
Knead the dough, adding flour or water as needed to get smooth dough.
Put the dough in a clean bowl, cover with a cloth and let rise until
doubled or tripled in volume.

When the dough is used, make certain to let it rise again before
steaming.

I've always assumed some percentage of rice flour is
involved in such a bun.

Steve

Steve Pope wrote:

> I've always assumed some percentage of rice flour is
> involved in such a bun.

I suspect you're right. I've had several, in particular
some home cooked ones, where it seemed like they had
that type of texture and flavor. Unfortunately there
was a language barrier with the cook so I couldn't
get the recipe.

That's probably not what the OP want's here, though.
The rice flour would tend to make them rise less, and
have a proportionately denser crumb. He/she's
wants them to be "fluffy".

--
Reg

Steve Pope wrote:
>
> I've always assumed some percentage of rice flour is
> involved in such a bun.
>
> Steve

Not necessarily. Not for the soft fluffy dough.

> Steve Pope wrote:
> >
> > I've always assumed some percentage of rice flour is
> > involved in such a bun.
> >
> > Steve
>
Use regular wheat flour.
--

Practice safe eating. Always use condiments.

Thanks everyone for their replies!
We tried Reg's recipe above, but that didn't work so well. The dough
was tan in color, and sour dough like in texture. Now the dough did
rise to 2x or 3x in size, after several hours in warm oven. After
kneading though, the dough flattened out, then we filled the buns with
meat. They didn't seem to rise again. How long does it normally take?
What's a good temperature to let them rise at?

wrote:
>
> Thanks everyone for their replies!
> We tried Reg's recipe above, but that didn't work so well. The dough
> was tan in color, and sour dough like in texture. Now the dough did
> rise to 2x or 3x in size, after several hours in warm oven. After
> kneading though, the dough flattened out, then we filled the buns with
> meat. They didn't seem to rise again. How long does it normally take?
> What's a good temperature to let them rise at?

Try the Chinese recipe I posted. Gives the correct texture and colour.
Let the dough rise at warm room temperature; don't knead the air out of
it after that.