Comments on: Char Siu Bao (BBQ Pork Buns) https://www.chinasichuanfood.com/chinese-bbq-pork-buns/ Chinese Recipes and Eating Culture Tue, 10 Jan 2023 07:52:57 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Matthias Scheel https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1472218 Tue, 10 Jan 2023 07:52:57 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1472218 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

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By: Elaine https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1236296 Sun, 08 Aug 2021 01:54:48 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1236296 In reply to Doris.

You need longer proofing time, Doris.

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By: Doris https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1235219 Tue, 03 Aug 2021 21:21:58 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1235219 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!

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By: Elaine https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1129019 Fri, 10 Jul 2020 23:48:29 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1129019 In reply to emily.

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

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By: emily https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1127389 Tue, 07 Jul 2020 08:07:05 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1127389 4 stars
steps 4 and 5 were a bit confusing, but they came out nice!

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By: Elaine https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1124644 Sun, 28 Jun 2020 00:07:35 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1124644 In reply to Mai.

I recommend halve the recipe.

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By: Mai https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1124221 Fri, 26 Jun 2020 02:13:52 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1124221 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?

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By: Elaine https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1115144 Thu, 21 May 2020 00:04:18 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1115144 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.

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By: Francesca Tan https://www.chinasichuanfood.com/chinese-bbq-pork-buns/comment-page-4/#comment-1114909 Wed, 20 May 2020 02:03:05 +0000 http://fd5.b5b.myftpupload.com/?p=3576#comment-1114909 Just wondering can these be made ahead and frozen? Or steamed and warmed up again in the microwave the next day?

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