How to Make Quick Char Siu Bao (BBQ Pork Filled Buns)! 叉燒包

Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”. Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns. Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it. It does take a little time and effort, but I promise it will be well worth it! I hope that you will enjoy the recipe. CHAR SIU BAO Yield: 6 pieces Active time: 4 hours Total time: 19-20 hours MOTHER DOUGH 25 g Unbleached Cake Flour 1/6 tsp Instant Yeast 20 g Water BARBERQUE PORK 250-300 g Pork Belly 2 tbs Vegetable Oil 2 tbs Ginger (Minced) 4 tbs Green Onion (Chopped) 300 ml Water 2 tbs Rice Wine 1½ tbs Light Soy Sauce 1 tsp Dark Soy Sauce 5 Star Anise 1 Cinnamon Stick 2 Cardamom Pods 6 Whole Cloves 2 Liqorice Root 1 Luo Han Guo (Monk Fruit) 1/4 tsp Ginger Powder 25 g Rock Sugar 1/2 tbs Liquid from Red Bean Curd 1½ tbs Red Miso Paste 1/2 tsp Red Yeast Rice Powder or Paprika Powder 1½ tbs Honey *Additional Light Soy Sauce for Marinate BASTING SAUCE Equal part honey and marinade sauce STARTER DOUGH 24 g Mother Dough 72 g Unbleached Cake Flour 42 g Water SLURRY SAUCE (FOR THE FILLING) 2 tbs Vegetable Oil 1/4 Onion (Chopped) 2 Scallion (Chopped) 40 ml Water 1/2 tbs Light Soy Sauce 1/2 tsp Dark Soy Sauce 1/4 tsp Red Miso Paste 3/4 tbs Sweet Soy Sauce 1 ½ tbs Caster Sugar 1/8 tsp Salt 1 tsp Sesame Oil 1/2 tbs Corn Starch 1/2 tbs Unbleached Cake Flour 1/2 tbs Potato Starch 30 ml Water FINAL DOUGH All Starter Dough (138 g) 50 g Caster Sugar 10 g Water 1/5 tsp Ammonium Bicarbonate 1/5 tsp Baking Soda 80 g Unbleached Cake Flour 1/2 tsp Cream of Tartar 1⅔ tsp Double Acting Baking Powder 6 g Shortening FULL RECIPE: http://bembumkitchen.home.blog/2021/1... Instagram: https://www.instagram.com/bembum.kitc... Facebook:   / bembuminthekitchen   #bembumkitchen #charsiubao #chinesebbqporkbuns Chapters 00:00 Intro 01:53 Mother Dough 02:25 Marinated Sauce 04:23 Marinate the pork 05:20 Starter Dough 05:55 Roast the pork 07:00 Slurry Sauce 08:05 Prepare the filling 09:03 Final Dough 10:56 Wrapping the Bao