Baked char siu bao

Annie made some baked char siu bao last night that are really excellent. We picked up some char siu from the store next to Lion Market on King Rd and Tully. First, cut the char siu into cubes. Dice some onion and sweat it in a frying pan, then add the char siu. Mix in a sauce containing soy sauce, oyster sauce, dark soy sauce, sugar, salt, pepper, and some corn starch as a thickener.

She made a sweet bread dough consisting of flour, bread flour, powdered milk, sugar, yeast, butter, eggs, and water. Brought it together then set it aside to rise. Then she divided the dough up into 50-gram balls.

She flattened the ball into a pancake then spooned in some filling. Pinched the edges together and laid the ball seam-side down.

Proofed the balls for an hour to epand. Preheated the oven to 350*F. Brushed with an egg wash, then baked for at least 12 minutes, checking regularly until the tops were golden brown.

Here’s a video of some of the process:

Aloha, Nate

4 Comments Post a Comment
  1. Julia says:

    >Hi Annie and Nate,
    great looking rolls, they are so shiny! yum!

  2. Dizzy says:

    >Hi Annie and Nate,

    These buns look delicious. Do you mind sharing the recipe. I noticed the ingredients but how much do I need for each ingredients for the dough? I am living in Canada and love to learn more.

    cbeers keep cooking and I am coming and watching you lol.

  3. Anonymous says:

    >Hi Annie and Nate,

    I adore your site! I've been able to make a lot great dishes for some friends because of you guys :) I grew up in Hawaii and it's nice to get some local recipes from this site!

    Would it be possible if you could post the recipe for the char siu bao? I would love to make this.

    Thanks again guys!


  4. Nate-n-Annie says:

    >@all – thanks for your ocmments!

    @Julia – thanks!

    @Dizzy – we will try to clean this recipe up and make it more usable.

    @Marie – if you go to our Baked Red Bean Bun post, it's basically the same dough recipe.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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