Comments on: Char Siu Bao (BBQ Pork Buns)

By: Matthias Scheel

Matthias Scheel — Tue, 10 Jan 2023 07:52:57 +0000

In reply to Elaine.

Hallo, gut erklärt aber ich habe eine Frage?
Warum werden meine Basis nicht weiß, obwohl ich Lotus Mehl nehme. Und sind außen eher glänzend als tuffig, wie im Dim Sum Restaurant??
Gruß Matthias

By: Elaine

Elaine — Sun, 08 Aug 2021 01:54:48 +0000

In reply to Doris. You need longer proofing time, Doris.

By: Doris

Doris — Tue, 03 Aug 2021 21:21:58 +0000

Hi Elaine,
Thank you for your recipe! I like it very much and have done it many times! But the buns often collapse and become flat after steaming. Do you have any advice for me? Thank you very much!

By: Elaine

Elaine — Fri, 10 Jul 2020 23:48:29 +0000

In reply to emily. In step 4, it is the second proofing process and step 5 is to steam the buns.

By: emily

emily — Tue, 07 Jul 2020 08:07:05 +0000

steps 4 and 5 were a bit confusing, but they came out nice!

By: Elaine

Elaine — Sun, 28 Jun 2020 00:07:35 +0000

In reply to Mai. I recommend halve the recipe.

By: Mai

Mai — Fri, 26 Jun 2020 02:13:52 +0000

If I used your char siu recipe for my filling, how much would I have left after making the filling? If I didn’t want too much extra, should I halve or third your char siu recipe?

By: Elaine

Elaine — Thu, 21 May 2020 00:04:18 +0000

In reply to Francesca Tan. Yes. You can steamed them well and fridge when cooled. And then re-steam or microwave in the next day.

By: Francesca Tan

Francesca Tan — Wed, 20 May 2020 02:03:05 +0000

Just wondering can these be made ahead and frozen? Or steamed and warmed up again in the microwave the next day?