Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. Love these soft and fluffy steamed buns that stay soft even after cooled.
|Another batch of Cute Pig Steamed Bun With Char Siu Fillings.|
Photo updated: 22 August 2019
|My Neighbour Totoro Steamed Bun, aren't they cute?|
Made using natural colour from edible charcoal powder (grey and black) and green tea powder (green).
Photo updated: September 2019
|The simplier version using Japanese rice paper.|
Photo updated: 8 April 2020.
Ingredients: Yield 5 buns
(use Pau flour if you're new in making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)
20g Sugar 细砂糖 20克
2. When the dough is ready, transfer the dough onto table top. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.
5. Let it proof for about 50 minutes or doubled in size and steam on high for 15 minutes. When it's done, turn off heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.
By readers, some feedback from those who have tried this recipe: