Easy Char Siu Baozi (叉烧包)

4 thoughts on “Easy Char Siu Baozi (叉烧包)”

  1. Hi Julie,
    Your char sui pau looks amazing!

    Can you pls advise whats your latest revision of the amount of yeast used for this pau dough recipe?

    Instead of using 2 pkts of 7g yeast = 14g. Are you now using only 1 packet =7g yeast + 1 tsp sugar?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating