Comments on: Baked Char Siu Bao

By: Lin

Lin — Tue, 25 May 2021 23:25:28 +0000

I made this last week. I measure all the ingredients by weight. The bread dough was way too wet and sticky. I had to keep adding ½ a tbspn of bread flour until the dough came together. I must have added ⅓ cup of bread flour.
The pork filling was tasty but a little bit too salty. I would cut down on the soy sauce by ½ next time. The buns rose very nicely during second resting. I baked at 350F for 20 min but the top was still a light golden color. I raised the temperature to 360F and baked for another 5 min to get a darker golden brown but still not as nice as in your picture. Next time I am not going to add water to the egg wash. The bread came out looking airy but tasted dry and not pillow soft. .

Why add cake flour to the bread flour to bring down the protein %? Why not just use 100% all purpose flour?

By: Elaine

Elaine — Sun, 23 May 2021 00:24:49 +0000

In reply to Carol. Thank you Carol. You are so kind.

By: Carol

Carol — Tue, 11 May 2021 16:00:47 +0000

In reply to Elaine. Thank you! That should have read s-o-u-s vide. Not soups vide. I found a recipe and it worked out great! I drained and dried the meat prior to cooking Sous vide then brushed with marinade thickened with maltose and molasses prior to searing on the grill 2 mins a side. It was delicious. Marinade had all the same ingredients as char sui filling. Am now going to try it all over again! Thanks again for a great recipe!

By: Elaine

Elaine — Fri, 07 May 2021 00:29:29 +0000

In reply to Carol Seslar. Yes, char siu can be made via thickening the sauce. It is a much quicker method. But I don't have a post introducing the process yet.

By: Carol Seslar

Carol Seslar — Sun, 02 May 2021 14:49:41 +0000

In reply to Elaine. I would love to try making my own char sui. Do you have a recipe that you like? I’ve been making pork tenderloin using soups vide method and am wondering if it’s possible to do char sui using this method.

By: Elaine

Elaine — Thu, 29 Apr 2021 00:15:40 +0000

In reply to Carol. Thank you Carol for your feedback. I can feel the texture by reading your words. Happy cooking and hope to see your feedback soon.

By: Carol

Carol — Wed, 28 Apr 2021 03:28:59 +0000

Made these tonight. I started last night by making the filling and the roux. I used weight measurements and these came out so perfect that I wasn’t able to take a picture before they were gone! Will do them again! Thanks for an awesome recipe!

By: Eileen

Eileen — Sun, 28 Jun 2020 16:26:51 +0000

i am making this recipe right now and i had to add extra liquid, as 1/4 cup milk is definitely not enough. i hope i am able to salvage this

By: Elaine

Elaine — Sun, 31 May 2020 09:19:20 +0000

In reply to Helen. Bread flour or all purpose flour both works.