Even the best cooking pot will not produce food.
~ African Proverb
I am back with Part 2. This is where I use the filling made in my previous blog to make the buns. Sally commented in my first blog that she prefers the baked type. Oh yeah, that brings a point that there are two types of char sui bao (or char siu pau) — steamed and baked. The steamed ones like those shown below are the more common ones.
- 3 1/2 cups flour
- 1 tablespoon shortening
- 1/4 cup sugar
- 1 pkg active dry yeast (2 1/2 teaspoons)
- 1 cup warm water
I used the bread machine to prepare the dough. For those who are interested to make this and do not have a bread machine, here is the manual instruction:
Put 3 cups of the flour into a bowl. Cut in shortening. Stir in 2 tablespoons of the sugar. Combine the remaining 2 tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved.
Add the remaining 1/2 cup flour, mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup of water. Knead on lightly floured board for 5 minutes or until the dough is smooth and elastic. Place dough in a bowl.
The buns are best served hot — when it is soft and moist. What makes this great is a very moist filling. My kids like it so much that they can gobbled up 4 buns in a go. As a matter of fact, all 18 buns were gobbled up by all four of us in less than 1 hr! Yummy!
I will blog the baked version some other time.