叉烧包 Char Siu Bao (Barbecue Pork Bun) recipe

Hi Everyone. Thanks for watching my channel. A special thanks to Eugene & Caleb for shooting and editing this exclusive studio shoot. It's my first time shooting in a studio and i thank God for the opportunity given. The video above is spoken in Chinese language as its catered more for the senior group of my community. Pardon me for not speaking so fluent in chinese. Please subscribe to my Channel: /channel/UCp5DE-KmeY_gSlrYk-6ebOA Below is the recipe: Char Siew Paste: 25g Corriander Leaves 1pcs Red onion 1pcs Red Chili 250g Water 90g Sugar 20g Oyster sauce 30g Char siew sauce 10g Soy sauce 10g Dark soy sauce Pinch Salt Starch Slurry 25g Potato Starch 25g Corn Starch 50g Water 10g Oil Char Siew Bao Filling: 500g Char siew meat 10g Corriander leaves Char Siew Paste Bao Recipe: 250g Hong Kong flour/Low gluten flour 125g Water 60g Sugar 7g Baking powder 7g Yeast 7g Vegetable Shortening/Pork Lard *Do note that the video shown of the dough making was just half portion of the whole recipe. Sorry if it causes any misunderstanding. Methods 1) Pour the ingredients of the char siew paste into the pot except for the chilli, onion and corriander. Bring the mixture to a boil. In the meantime, cut the chilli and remove the seeds and cut the onion into 4 pcs. Once the mixture comes to a boil, put in the chilli, corriander and onion and simmer for 5 minutes. Remove the chilli, corriander and onion. 2) Prepare the starch slurry by combining the potato and corn starch with water. Slowly pour into the char siew paste mixture. Cook for about a minute till sauce become translucent over medium fire. Finish off with 10ml of oil. Set aside to cool. 3) Cut the char siew into small dices. (You can either buy or make yourself. You can also check out my char siew recipe video on my channel) 4) Chopped the corriander leaves and mix in with the char siew and the char siew paste. Set aside. 5) For the bao recipe, place the flour on a clean table or chopping board. Create a well in the middle of the flour and pour in the yeast, sugar and baking powder. Slowly pour in the water and mix slowly to incorporate the mixture. Use a scrapper to assist in mixing. 6) Knead the mixture for about 10 - 12 minutes till you see the dough form into a ball. Flatten the dough and place the vegetable shortening in the middle and fold the dough to cover it. Then knead for another 5 to 7 minutes till the dough surface become smooth. Rest for 1 hour. 7) Once the dough is rested for 1 hour, it should look very smooth on the surface and have expanded a little. Lay the dough on a floured surface and flatten the dough with a rolling pin. Fold the dough into 2 and flatten it and repeat the step again. Then roll up the dough. Divide the dough into 14-16 pieces. Each pieces should weight about 30g. 8) Flatten each small dough with the palm of your hand. Then flour the board and the dough, and flatten the dough into a small disc leaving the center thicker. 9) Fill the center of the dough with the char siew filling. Fold the dough into a triangular shape and fold the 3 edges into the middle. Gently pinch the gap together. Place the Baos onto the dim sum paper and let it rest at the temperature of 30C covered for 1 hour or till you see the bao surface become smoother and expanded a little. 10) Once the bao is ready, steamed for 10 minutes and enjoy your home made Cha shao Bao! 嗨，大家好。感谢您收看我的频道。 e 特别感谢Eugene＆Caleb拍摄和编辑。这是我第一次在专业的工作室摄. 我要感谢我的上帝。 上面的视频是以中文为主，这是特别程献给在我的社区的老年人。请大家多多包涵我的华文。 请订阅我的频道： /channel/UCp5DE-KmeY_gSlrYk-6ebOA 叉烧酱： 25克 芫荽 1个 红洋葱 1个 红辣椒 250克 水 90克 糖 20克 蚝油 30g 烧烧酱 10克 酱油 10克 黑酱油 少量 盐 淀粉浆 25克 马铃薯淀粉 25克 玉米淀粉 50克 水 10克 油 叉烧包馅： 500g 叉烧肉 10g 芫荽 叉烧酱 面团： 250克 香港粉/低筋粉 125克 水 60克 糖 7克 泡打粉 7克 酵母 7克 蔬菜油/猪油 *以上的视频在面团制作的时候只是用面团食谱的一半。如果造成任何误解，对不起请多多包涵。 方法 1）将叉烧酱的材料倒入锅中，除了辣椒，洋葱和香菜。将叉烧酱煮沸。同时，切辣椒并除去种子，将洋葱切成四段。叉烧酱煮沸后，放入辣椒，香菜和洋葱，煮五分钟。然后除去辣椒，香菜和洋葱。 2）将马铃薯和玉米淀粉与水混合来制备淀粉浆。慢慢倒入叉烧酱混合物中。煮约一分钟，直到酱汁在变得半透明。倒入十毫升的油搅拌然后放在一边冷却。 3）将叉烧切成小块。 （您可以购买或自己做。也可以在我的频道上查看我的烧焦菜谱视频） 4）切碎香叶然后与叉烧和叉烧糊混合搁置。 5）对于面团的制作，将面粉放在干净的桌子或砧板上。在面粉的中间开一个孔，然后倒入酵母，糖和发酵粉。慢慢倒入水在中间并缓慢混合。可以使用刮板协助混合。 6）将面团揉约十到十五分钟，直到看到面团成团为止。稍微压平面团并将蔬菜起酥油放在中间，然后将面团折叠以盖住面团。然后再揉五至七分钟，直到面团表面变得光滑。休息一小时。 7）面团静置一个小时后，其表面应看起来非常光滑，并且膨胀了一点。将面团放在面粉表面，然后用面杖将面团压扁。将面团折成两并压扁，然后再次重复该步骤。然后将面团卷起来。将面团分成十四 到十六块。每块应重约三十克。 8）用手掌将每个小面团弄平。然后将木板和面团撒上面粉，然后将面团压成小盘，保持中心有厚度。 9）把叉烧填充面团的中心。将面团折成三角形，然后将三个边折入中间。轻轻地将缝隙捏在一起。将包放在点心纸上，放在30℃的温度下的锅里静置一小时，直到看到包的表面变得更光滑并稍微膨胀为止。 10）包休息和微膨后，蒸十分钟即可享用自制的叉烧包！

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