Chinese BBQ Pork Buns
I have always loved these beautiful and tasty pillows of tastiness. My mom used to go to Oakland Chinatown early weekend mornings when we were still asleep and come home with pink boxes carrying “Shnow-Pow”. That’s what my mom would call it. The white fluffy bun is sweet and light and the sweet meat inside-bold and savory. A delectable combination of flavors hitting my mid morning taste buds. It was always a treat! When I moved to Hawaii, Chinese BBQ Pork was easier to come by as the supermarkets sold it in their deli areas. These are called Char Siu Manapua in Hawaii and manapua were not a far drive away. Being back in California, I wanted to learn how to make them. Happy to say, I have found success and passing the recipe along to you.
Chinese BBQ Pork Bao Bun
Equipment
- Steamer Basket
- Kitchen scale
Ingredients
- 560 g all purpose flour
- 11 g instant dry yeast
- 1/2 tsp salt
- 1 tsp baking powder
- 30 g vegetable oil
- 320 g whole milk
Instructions
- Add all ingredients to stand mixer.
- Using dough hook, mix for about 6 minute, at level 3 power.
- Add 1/2 T of water incrementally if dough is too dry or has dry ingredients at the bottom of mixing bowl. (See YouTube Video)
- Lightly roll out dough and form into ball. Place in a lightly oiled bowl, cover and rise 90 minutes to 2 hours. Dough should double in size.
- After dough has proofed. Roll out in a log. Portion out 50 g pieces. (See YouTube video). Set aside. Place a damp towel over 50 g pieces to keep dough slightly moist.
- Chop Chinese BBQ Pork to bite sized bits. Set aside.
- Roll out 50g ball of dough to a loose circle, keeping more dough in the middle and thinner on the side.
- Place 2 tablespoons of Chinese BBQ Pork in center of rolled out dough. Pinch and pleat dough to seal Chinese BBQ Pork filling. Shape to round ball, leaving pinch and pleat as your top of bun.
- Place your Bao Bun on a square of parchment paper and place in your steamer basket. Continue this process for remaining dough and filling.
- Let your finished bao buns sit at room temperature in the steamer basket for 20-30 minutes.
- Steam for 15 minutes.
Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family. Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa. Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots. We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER. Still not sure? Check out what her clients are saying HERE and HERE Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.
