I absolutely love this recipe because it combines the comforting, nostalgic allure of freshly baked bread with the bold, savory flavors of char siu, creating a divine snack that feels both classic and adventurous. Plus, there’s something so satisfying about making these buns from scratch, savoring the aroma as they bake to golden perfection, and knowing they’re packed with rich, umami goodness in every bite!
I enjoy making recipes that bring traditional tastes to the table, and these Chinese BBQ Pork Buns (Baked Char Siu Bao) are a delightful blend of the authentic flavors I love. I use 1 cup of warm milk and 2 1/4 teaspoons of active dry yeast, ingredients that ensure a perfectly fluffy bao.
In the filling, I use soy sauce, hoisin sauce, and chopped Chinese BBQ pork, so the flavor is on point and bomb. The baked version is richer than steamed, but it® s not swimming in oil like the fried version you might find at a dim sum restaurant.
The flavor is intact, but the health factor might be a bit higher.
Ingredients
Milk: Supplies moisture, amplifies dough tenderness, and enriches flavor.
The yeast that is active and dry: Assists dough in rising, rendering the buns light and fluffy.
Sugar that has been granulated: Provides sweetness to the dough, helps to turn on the yeast.
Provides structure, main carbohydrate source: all-purpose flour.
Oyster sauce: Contributes umami, savory depth to filling.
Chinese five-spice powder: Imparts warm, aromatic flavor.
BBQ pork (Char Siu) from China: Smokiness, sweetness; also delivers some protein.
Sesame oil: Gives nutty scent, boosts texture of filling.
Ingredient Quantities
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup chopped Chinese BBQ pork (char siu)
- 2 tablespoons sesame oil
- 1 tablespoon sugar (for filling)
Instructions
1. In a small bowl, mix warm milk, active dry yeast, and 1/4 cup sugar. Stir well and let sit for about 10 minutes until foamy.
2. In a bowl that is large, combine the vegetable oil, egg, and yeast mixture. Add in the all-purpose flour and salt, in gradually increasing amounts, and mix until a dough has formed.
3. On a floured surface, knead the dough for about 8-10 minutes until it becomes smooth. Put it in a greased bowl, and cover it with a damp cloth. Then set it in a warm place, and let it rise until it doubles in size, which should take about 1-2 hours.
4. In a medium saucepan, combine the oyster sauce, soy sauce, hoisin sauce, and Chinese five-spice powder. Dissolve the cornstarch in 2 tablespoons of water and add to the saucepan. Stir until the mixture thickens, then remove from heat.
5. Combine the sauce mixture with the chopped char siu pork and stir to combine. Add the sesame oil and 1 tablespoon sugar for filling, mix well, and let it cool.
6. Deflate the proofed dough and divide it into 12 equal pieces. Shape each piece into a ball, and then shape each ball into a flattened disc.
7. Put a generous tablespoon of the pork filling in the middle of each disc. Bring the sides of the dough up and around the filling to enclose it, pinching and folding as needed to seal the bun completely.
8. Set the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. Place the buns on the prepared sheet, spacing them a few inches apart.
9. Let the buns proof an additional 20-30 minutes, until they are puffy.
10. For a glossy finish on top of the buns, brush them with an egg wash (this step is optional). Bake the buns for 15-20 minutes or until they reach a golden-brown hue. Serve them slightly warm or at room temperature.
Equipment Needed
1. Small bowl
2. Large bowl
3. Medium saucepan
4. Spoon (for stirring)
5. Measuring cups
6. Measuring spoons
7. Whisk or fork (to mix ingredients)
8. Surface for kneading (e.g., countertop)
9. Rolling pin (optional, for flattening discs)
10. Cloth (to cover dough)
11. Baking sheet
12. Parchment paper
13. Knife or dough cutter (to divide dough)
14. Pastry brush (for applying egg wash, optional)
15. Oven
FAQ
- Q: Can I use store-bought char siu for this recipe?Q: Is it okay to use store-bought char siu for this recipe?
A: Yes, store-bought char siu works perfectly for this recipe to save time and effort.
- Q: Can these buns be frozen for later use?Absolutely! After you bake and cool the buns, you can store them in the freezer for up to 3 months. Just be sure to keep them in an airtight container. To serve, simply reheat them in the oven and enjoy.
- Q: Is it possible to make these buns vegetarian?Sure, replace the char siu with a vegetarian filling such as mushrooms or tofu, and adjust the sauces for flavor as necessary.
- Q: What is the best way to achieve a soft texture for the buns?Make sure the dough rises correctly by letting it proof in a warm place and avoiding over-kneading, which can toughen the dough and make it less fluffy.
- Q: Can I use a stand mixer to make the dough?A: Yes, a standing mixer with a dough hook attachment can knead the dough until it is smooth and elastic.
- Q: How can I ensure the filling doesn’t make the buns soggy?A: Ensure that the cornstarch and water slurry thickens the filling mixture properly to keep excess moisture from causing problems.
Substitutions and Variations
1 cup almond milk, warm (substitute for warm milk)
1/4 cup honey (substitutes for granulated sugar)
Two tablespoons of olive oil (as a substitute for vegetable oil).
Substituting all-purpose flour, use 3 1/4 cups for bread flour.
1 tablespoon teriyaki sauce (for when oyster sauce is not available)
Pro Tips
1. Active Dry Yeast Activation: Ensure your milk is warm, around 110°F (43°C), to properly activate the yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate, affecting the dough’s rise.
2. Kneading Technique: Knead the dough until it’s smooth and elastic. This usually takes about 8-10 minutes. You can test if it’s ready by performing the “windowpane test”—stretch a small piece of dough thinly; if it doesn’t break and you can see light through it, it’s ready.
3. Filling Consistency: Make sure the filling mixture is not too watery as it can make the buns soggy. If needed, add a bit more cornstarch slurry to thicken the sauce before mixing it with the char siu.
4. Sealing the Buns: When enclosing the filling, make sure to pinch the seams tightly to prevent leakage during baking. Wetting the edges slightly with water can help them stick better.
5. Proofing Environment: For optimal rising, place the dough in a slightly warm, draft-free area. If your kitchen is cold, you can proof the dough in an oven that’s been preheated to the lowest setting and then turned off, with a bowl of hot water underneath to create humidity.
Chinese Bbq Pork Buns Baked Char Siu Bao Banh Mi Ngot Nhan Xa Xiu Recipe
My favorite Chinese Bbq Pork Buns Baked Char Siu Bao Banh Mi Ngot Nhan Xa Xiu Recipe
Equipment Needed:
1. Small bowl
2. Large bowl
3. Medium saucepan
4. Spoon (for stirring)
5. Measuring cups
6. Measuring spoons
7. Whisk or fork (to mix ingredients)
8. Surface for kneading (e.g., countertop)
9. Rolling pin (optional, for flattening discs)
10. Cloth (to cover dough)
11. Baking sheet
12. Parchment paper
13. Knife or dough cutter (to divide dough)
14. Pastry brush (for applying egg wash, optional)
15. Oven
Ingredients:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup chopped Chinese BBQ pork (char siu)
- 2 tablespoons sesame oil
- 1 tablespoon sugar (for filling)
Instructions:
1. In a small bowl, mix warm milk, active dry yeast, and 1/4 cup sugar. Stir well and let sit for about 10 minutes until foamy.
2. In a bowl that is large, combine the vegetable oil, egg, and yeast mixture. Add in the all-purpose flour and salt, in gradually increasing amounts, and mix until a dough has formed.
3. On a floured surface, knead the dough for about 8-10 minutes until it becomes smooth. Put it in a greased bowl, and cover it with a damp cloth. Then set it in a warm place, and let it rise until it doubles in size, which should take about 1-2 hours.
4. In a medium saucepan, combine the oyster sauce, soy sauce, hoisin sauce, and Chinese five-spice powder. Dissolve the cornstarch in 2 tablespoons of water and add to the saucepan. Stir until the mixture thickens, then remove from heat.
5. Combine the sauce mixture with the chopped char siu pork and stir to combine. Add the sesame oil and 1 tablespoon sugar for filling, mix well, and let it cool.
6. Deflate the proofed dough and divide it into 12 equal pieces. Shape each piece into a ball, and then shape each ball into a flattened disc.
7. Put a generous tablespoon of the pork filling in the middle of each disc. Bring the sides of the dough up and around the filling to enclose it, pinching and folding as needed to seal the bun completely.
8. Set the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. Place the buns on the prepared sheet, spacing them a few inches apart.
9. Let the buns proof an additional 20-30 minutes, until they are puffy.
10. For a glossy finish on top of the buns, brush them with an egg wash (this step is optional). Bake the buns for 15-20 minutes or until they reach a golden-brown hue. Serve them slightly warm or at room temperature.
