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“The classic Hong Kong style tea, Cha siu bao, is made by cutting it into small pieces and adding oyster sauce and other seasonings as stuffing; And the improved fermented dough commonly used in the north is used outside, which needs to be kneaded into a bird cage shape during packaging, and finally steamed in a steamer. If the fermentation is proper, the steamed bun will naturally crack at the top after steaming. In fact, it can be said that it is a flowering Mantou with barbecued meat stuffing. Cha siu bao are generally about 5cm in diameter and three or four in one basket. Good Cha siu bao is filled with moderately fat and thin Barbecued Pork Bun. After steamed, the bun is just soft and smooth, slightly split to reveal the Barbecued Pork Bun filling, which exudes the fragrance of Barbecued Pork Bun.”

Ingredients

• Chuck roll (500g)
• Cake flour (400g)
• Corn flour (100g)

accessories

• Barbecue Sauce (appropriate amount)
• Scallion (appropriate amount)
• Soy sauce (appropriate amount)
• Cooking wine (appropriate amount)
• Oyster sauce (appropriate amount)
• Bubble powder (appropriate amount)
• Shuidian powder (appropriate amount)
• Oil and salt(appropriate amount)
• Ginger powder (appropriate amount)
• Garlic (appropriate amount)

Kitchen utensils

steamer

classification

Main course Baozi; Salty and Sweet; Steaming Hours Advanced difficulty

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  • Cut the plum blossom meat into thin strips and add seasonings such as char siu sauce, scallions, ginger, garlic, soy sauce, cooking wine, and salt;
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  • Cut the plum blossom meat into thin strips and add seasonings such as char siu sauce, scallions, ginger, garlic, soy sauce, cooking wine, and salt;
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  • After grabbing evenly, use a fork to make small holes in the meat, and refrigerate and marinate for at least three hours in the refrigerator, taking it out and flipping it several times in the middle;
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  • Spread the marinated meat flat on a baking tray lined with tin foil;
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  • Place it in a preheated oven at 180 degrees Celsius and bake for 35 minutes;
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  • Take it out in the middle and apply the marinated sauce to one side, then take it out and apply a layer of honey for the last five minutes;
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  • In this way, the Grilled pork is roasted and diced; 7. Heat up a pot, pour in an appropriate amount of oil, saut é the marinated ingredients until fragrant, and then scoop them out; 8. Put the marinated sauce together and cook it; 9. Add water starch, sugar, and oyster sauce for seasoning;
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  • Heat up a pot, pour in an appropriate amount of oil, saut é the marinated ingredients until fragrant, and then scoop them out;
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  • Then put the marinated sauce together and boil it;
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  • Add water starch, sugar, and oyster sauce for seasoning;
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  • Pour the cooked sauce into the diced char siu, mix well, and the char siu filling is ready;
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  • Mix the flour in a bowl, add warm water and flour to make a smooth dough, then cover and ferment;
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  • Add baking powder to the fermented dough, mix well, cover with a lid, and let it sit for 10 minutes;
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  • After the dough is ready, exhaust and knead it into a smooth dough;
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  • After rolling into long strips, cut into pieces of appropriate size;
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  • Roll it into a round piece and wrap it with the prepared char siu filling;
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  • After packaging, let it sit for ten minutes;
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  • Boil a pot in water and steam over high heat for eight minutes;
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  • 18. Turn off the heat and simmer for one minute without removing the cover, so that the steaming Cha siu bao is ready.

Tip:

1. Grilled pork must take more time to marinate and taste. Massage with your hands and pierce some holes with a fork can help it taste. Turn it over a few times during curing; 2. When roasting Grilled pork, pay attention to putting tin foil paper on the baking pan, so that it is easy to clean the baking pan; Take it out and brush the marinated sauce in the middle, then brush it with honey for the last time; 3. For filling, just dice the Grilled pork, add the marinated sauce (pay attention to filtering out the onions, ginger, garlic, etc.) and a small amount of barbecued sauce and oyster sauce, and mix them evenly; 4. The ratio of low gluten flour to corn flour is about 4:1. Cut the yeast with warm water and mix it with the flour. When it reaches two or three times its size, press it down with your fingers without retracting; Rub in a small spoonful of baking powder and let it sit for 10 minutes; Cut into small pieces and wrap them with barbecued pork filling; 5. It doesn't matter if the steamed Cha siu bao can't blossom, because professional restaurants add something called stink powder when making Cha siu bao, which can make Mantou buns blossom. As long as the taste is good, we should not overly pursue external forms.