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Tuesday, 19 July 2016

Steamed BBQ Pork Bun (aka Char Siew Pao) 家乡叉烧包

These soft and fluffy steamed Char Siew Pao is quick and easy to make. No machine needed, just mix and knead for few minutes, no shortening(白油)added in it. Using coconut oil is definitely a healthier choice! 

Made some cute chicken steamed bun/ pau for my dearest son.

<< Click here for Chinese Steamed Bun/ Pau with Chicken & Mushrooms fillings recipe >>
Photo updated: 17 July 2017
Piggy Char Siew Pao using this recipe.
Added some red rice powder to get the pink and red colour.
Photo updated July 11, 2018
Another round of Piggy Char Siew Pau using this recipe, this time I omit the baking powder.
Click here for recipe. 

Photo updated May 9, 2019


To prepare the dough:


300g Hong Kong Flour 香港粉 300克

1 tsp Baking Powder 发粉 1小匙

1 tsp Instant Yeast 酵母 1 小匙

40g Sugar 糖 40克


1 tbsp Cooking Oil  油 1 汤匙

150g Water 水 150克

Prepare the filling, click here for recipe 叉烧馅食谱 >> BBQ Pork Filling Recipe

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1. Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead for 5 minutes. 

2. Cover with cling wrap and let it rest for 40 minutes.

3. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 15 portions, roll out the dough, add fillings, shape and let it proof for 40 minutes. Steam in a hot steamer for 12 minutes (medium heat). 

4. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer. 

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Packed this for my 7yo for his school recess snack, 
little boy loves it and wanted the same food again and again :)

By readers, some feedback from those who have tried this recipe:

Feedback/ verdict from Lee Lian

Feedback/ verdict from May Cf 

By Linda Ling (Simmami)
By Homebakedfood


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