Char Siu Bao are the dim sum superstar that everybody loves. You cannot go to a dim sum restaurant and leave without having tried the super fluffy buns with chunks of BBQ pork in a bold sweet-savory sauce.
I have seen different types of flour to make pao suggested by chefs, and I would like to elaborate a little on this subject. The suitable type of flour for making Char Siu Bao is Pao flour or Hong Kong flour. The low percentage of protein in these types of flour will produce the optimum amount of gluten required for bouncy and soft buns.
Bake the bao Turn the bun upside down, seam side at the bottom. Place the buns on the baking tray lined with oiled baking paper, with about a one-inch gap in between. Let it proof until the size expands to 1.5x of the original size. Beat an egg. Apply a thin layer of egg wash on each bun. Preheat the oven to 190°C/375°F, upper and lower heat.
Low-Carb Recipes 1 Low-Carb Bacon Spinach Egg Cups. 2 Braised Corned Beef Brisket. 3 Juicy Roasted Chicken. 4 Instant Pot (R) Corned Beef. This crunchy snack is easy to make and has a delightful salty flavor...