One of our childhood favourite bao is Chinese steamed buns Filled with barbequed pork and is very popular dishes in dim sum restaurants from all around the world. Today, we going to make''char siu bao'', with this recipe, you can recreate traditional light and fluffy Chinese steamed buns at home, filled with a rich BBQ pork fillings. Learning Traditional Chinese: Josephine's Recipes -- Can be a very. Tasty Experience! Smile. Cook. Eat. Love » be delicious! Prepare 5 of 10cmx10cm baking paper ( 2 servings ) Make the dough Ingredients: 2 cups plain flour 4 tsp sugar 2 tsp vegetable oil 1 tsp instant dry yeast (Allinson Easy Bake Yeast) 1 cup warm milk (250ml) - (should be under 38C) - (Use milk instead of water, if you want the buns to appear white) For Fillings and Sauces: Hong Kong Style Roast Pork -- Char Siu https://www.youtube.com/watch?v=hYXFweQO69Y https://www.youtube.com/watch?v=IXZZhBZ9EgI Recommend to watch this: BBQ Roast Pork Pastry Puffs (Char Siu So) https://www.youtube.com/watch?v=5WC3WkZxVl4 Method: 1. Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds. Add 1 teaspoon of sugar and yeast mix well. sit in the oven (26°c degrees) for about 20 minutes until bubbles arise. 2. In a large bowl, add 2 cups plain flour, 3 teaspoon of sugar, 2 teaspoon oil, add the (1) yeast mixture to the flour and mix together with your spoon. 3. Transfer the soft and sticky dough on a clean, floured work surface then knead well for 5 minutes. covered with a plastic wrap or wet clothes. The fermentation usually takes about an hour, winter time is should be takes more longer. the dough should rise until it is puffy, and double or triple in sized. 4. Cut into 5 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle. Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base. 5. Transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes rest another 5 minutes. After then, Serve hot and Enjoy! Notes: Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE! For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38C). That is so perfect to put the sugar and yeast together and sit in the oven 26 degrees for 20 minutes or until bubbles arise. The dough can be used to make ''Mantou'' for any shaped you like. It's a kind of steamed bread. I will show you next time what is the perfect combine to eat with mantou. Tips for freshly steamed buns: May be kept in the refrigerator two days; cover with foil or plastic wrap or place in plastic bag or to freeze, plastic freezer wrap, or place in heavy-duty freezer bag. Foods kept constantly frozen at 0° F will keep safe indefinitely. (warm them up again before serve) If you use the white plain flour, then your buns would look as white as those from Chinese dim sum restaurant. but I used Tesco plain flour. If you use only milk without any water to make buns, they'd look even whiter. also your buns taste heavy milk flavour or you can skip the milk if you don't like, and replace it with the same amount of water. You can put them in the fridge if you want to, but there is no reason to put them in the fridge. They are best at room temperature or warmer, and they don't spoil easily at room temperature. They would probably get too dry to eat before they spoil at room temp. Good Luck, Everyone! Leave a like if you enjoyed my cooking video, you can encourages me to make more videos and generally just makes me happy ヽ(•‿•)ノ ❤ Stay tuned as always! Happy Cooking and Have a wonderful day! Cheers ya! Subscribe my Youtube channel # If you have recreated any of my recipes, you can send me some pictures to [email protected] Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://josephinerecipes.co.uk