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.
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| Another batch of Cute Pig Steamed Bun With Char Siu Fillings. Photo updated: 22 August 2019 |
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| 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 |
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| The simpler version uses Japanese rice paper. Photo updated: 8 April 2020. |
Recipe adapted from here.
Ingredients: Yield 5 buns
150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you're new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)
(use Pau flour if you're new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)
1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙
20g Sugar 细砂糖 20克
(B)
20g Sugar 细砂糖 20克
(B)
85g Cold Milk 冷牛奶 85克
1 tsp Cooking Oil 油 1小匙
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Charcoal Powder 黑炭粉，适量
1 tbsp Milk, if needed 牛奶，适量
Char Siu filling recipe 点击链接进入叉烧馅料食谱：<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >>
Method: 步骤
1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。
2. When the dough is ready, transfer the dough onto the tabletop. 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.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。
2. When the dough is ready, transfer the dough onto the tabletop. 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.
把揉好的面团先割出一小份加少许碳粉做黑面团，剩下的面团分割后每份搓圆。如果面团太干可加少许牛奶。
3. Wrap in char siu fillings. Repeat for all buns.
包入叉烧馅料。
4. Shape the bun as desired. Brush some milk on the bun to attach the facial details. You can refer here for detailed method.
分别造型。详细做法可参考这里。
5. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it's done, turn off the 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.
分别造型。详细做法可参考这里。
5. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it's done, turn off the 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.
做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才开盖把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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By readers, some feedback from those who have tried this recipe:
By readers, some feedback from those who have tried this recipe:
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| By ennyleanalis |
