Wednesday, 2 October 2013

Char Siew Bao (Yeast raised)

A FB group member shared this recipe and I decided to try it.  After all, its been a while since we last had Char Siew Bao (叉烧包).

I tweaked it a little as I found that the water for the sponge was very dry.  The process is long but we ended up with gigantic fluffy bao! 


Verdict: It was still soft after it has been cooled.  Even after a night of storing inside a fridge, it still yield a fluffy soft texture. 

For this attempt, I used 45g dough, I must reduced this next time because it really doubled in size after proofing. 

It didn't have that snow white appearance and my pleats actually disappeared.  As compared to my other previous experiences, I will definitely keep this recipe.

Definitely need to space out more during steaming as the size continues to increase during the process, resulted some baos touching each other.

If you are looking for a bao like texture, this is not the same.  It has a light and fluffy texture.  It is also not like bread or mantou. 

Overall, despite me being a little heavy handed on the salt for the fillings, my family ate all 19 pcs of big bao.

For a small family, I would advise to half the recipe.

What you need:

Sponge

375g cake flour
10g instant yeast
10g sugar
205g water


Dough


150g cake flour
2 tsp baking powder
40g water
75g sugar
1 tsp salt
45g vegetable oil


Method:


Sift cake flour and baking powder together.


Dissolved sugar and salt in water and then add to flour, mix well.


Add in sponge and mix well. 


Add in vegetable oil.


Knead until dough is elastic.


Rest for 10 mins and divide the dough and shape into ball.


Rest for another 10 mins and add in fillings.


Proof until double in size and steam for 20 mins.


Dough weight: 30g


Have fun!

10 comments:

  1. havent been making paos for sooo long! ever since i started blogging , havent really attempted to make this kind of white pao. btw, is this an overnight sponge dough?

    ReplyDelete
    Replies
    1. Me too. This is only an hour sponge dough so you can whip it out within two hours.

      Delete
  2. your bao sure looks fluffy to me! one for my basket

    ReplyDelete
  3. Looks good and soft! Haven't made bao for ages. Got to re-visit all my old recipes!

    ReplyDelete
    Replies
    1. Yes revisit so that I can learn from you.

      Delete
  4. Hi Edith, your pau looks so beautiful and definitely yummy :) cheers

    ReplyDelete
    Replies
    1. Ivy, my pleats all gone but the texture is good though.

      Delete
  5. Hi Edith,
    Your baos looks fluffy and nice.
    May I know how long you proof it after wrapping in the fillings?
    Thanks
    mui

    ReplyDelete

Thanks for dropping by. If you have tried a recipe, do share with me your experience. It will be nice to hear from you. Cheers

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