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Easy Char Siu Baozi (叉烧包)

Course Side Dish


Group A

  • 250 g Low gluten flour
  • 2 pkt (7g) Yeast
  • 200 ml Water (tepid)

Group B

  • 200 g Low gluten flour
  • 60 - 80 g Castor sugar
  • 1 tsp Double action baking powder
  • half tsp Amonia powder (optional, to make baozi white)
  • 55 - 60 ml Oil (sunflower or vegetable)
  • pinch Salt
  • 1 - 2 tbsp water - just enough to bind nicely.


Group A

  • Mix all the ingredients and mix for about 5 minutes (knead well) Cover with a dry cotton cloth and leave it for an hour if hot weather AND 2 hours in UK (until mixture double in size.

Group B

  • Add Group B ingredients into group A and knead well with dough hook.
  • Cover and let it rest till double in size (30 minutes or so)


  • Divide your dough into 16 x 50g each or 'agak-agak' 15 as I have 3 baskets so 5 in each. Please look at pics. If you have leftover dough I usually divide them and add to each balls or you can just bin or you can make just a plain bao.


  • Rest the baozi for at least 30 minutes, UNCOVERED then steam for 8 - 9 minutes at high heat.
  • Only put the baozi to steam when your water is boiling.
  • Remove from the boiling water when done.
  • To eat the next day just microwave 20 seconds or re-steam them.
  • To freeze - I have not tried as never had the chance so if you do please update me.


TIP - After you have wrapped your baozi shape with both hands - like cupping to make it round and nice. Then put it into your ready greaseproof paper. I use cupcakes paper.
TIP - Make your filling a day or 2 before. use from the fridge. Use a tad more corn flour to make the sauce so when your baozi is baked inside is juicy and not dry.
TIP - Always use the side you roll for the filling as this is the more sticky side. Do not flip over to use. 
TIP - For a better seal you can dot a few light dots of water (NOT TOO MUCH) just a few dots all round the skin before you wrap your folds.