Easy Char Siu Baozi (叉烧包)
Ingredients
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.
Instructions
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)
Wrapping
- 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.
Steaming
- 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.
Notes
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.