baking · everyday
Baked char siu bao
Soft, golden, egg-washed buns filled with diced barbecue pork in a glossy sweet-savory sauce, the Hong Kong bakery classic.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat, soy and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Mix the flour, sugar, yeast and salt. Add the milk and egg and knead 5 minutes, then knead in the butter until smooth. Rise until doubled, about 1 hour.
-
2
Filling: soften the shallot in the oil, add the oyster sauce, soy, sugar and water and bring to a boil. Thicken with the slurry, stir in the char siu, and cool completely.
-
3
Divide the dough into 12. Flatten each, add a spoonful of filling and pinch closed. Set seam side down on lined trays.
-
4
Proof 40 minutes until puffy. Heat the oven to 180°C (350°F).
-
5
Brush with egg and bake 15-18 minutes until deep golden. Brush with honey glaze straight out of the oven.
