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
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 Medella Premium Organic Coconut Cooking Oil or any neutral flavour cooking oil 油 1 汤匙
150g Water 水 150克
To prepare the filling, click here for recipe 叉烧馅食谱 >> BBQ Pork Filling Recipe
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
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.
|Packed this for my 7yo for his school recess snack, little boy loves it and wanted the same food again and again :)|
Some feedback from those who have tried this recipe:
|Feedback/ verdict from Lee Lian|
|Feedback/ verdict from May Cf|
|By Linda Ling (Simmami)|