IMG_6950but of course after making char siew, one of the “must-do” is the barbeque pork buns a.k.a. char siew bao .. the last time i made these was in september 2013… wow.. so long ago.. last time, it was ugly.. this time, it is still ugly…  {(-_-)}
上了叉烧,当然少不了做叉烧包啦。。。回头参考,原来上回做叉烧包是2013年的9月份。。。
哦。。还蛮长时间没做了哈。。。上回丑。。这回,更是丑。。
(///Σ///)

Recipe adapted & translated from 心食谱

Bun Ingredients (makes 24 buns)

IMG_6948A) Pre-ferment/mother dough – 50g low protein (cake) flour, 1/4 tsp salt, 1 tsp sugar, 1 tsp instant dry yeast, 50g water

B) Old dough – the entire 100g dough (A), 300g low protein (cake) flour, 100g water

C) Sweet bun dough
450g of old dough (B)
150g caster sugar
6g or 1 1/2 tsp ammonium powder
12-25g or 1-2 tbsp double action baking powder (the more you use, the “smilier” and fluffier your buns get)
3ml or 1/2 tsp edible lye
30ml water (omit this if you are using the entire 500g of old dough)
250g low protein (cake) flour
50g wheat starch (if you have no wheat starch, replace with cake flour)
25g lard/shortening/oil

D) Barbeque pork (char siew) gravy sauce
(I)
200g water
5 tbsp sugar (adjust according to personal preference)
2 tbsp oyster sauce
2 tbsp dark soy sauce (can replace 1 tbsp of dark soy sauce with 1 tbsp hoisin sauce)
2 tbsp of sauce collected from grilling the barbeque pork (add sesame oil according to personal preference)
pepper (to taste)

(II) Thickening sauce
150g water
2 tbsp corn starch
1 tbsp tapioca starch (replace with corn starch if tapioca starch is not available)
* add both corn and tapioca starch to the water and mix well

E) 500g barbeque pork, finely diced

包子皮 (可做24个包子)

IMG_6952A) 老酵/面肥/发种 – 50g低筋面粉, 1/4茶匙盐,1茶匙糖,1茶匙即溶酵母,50g/ml水

B) 酵面 – 全部100g的老酵面(A),300g低筋面粉,100g/ml水

C) 甜面团
酵面(B) 450g
细砂糖 150g
食用铵摩尼亚(臭粉) 6g(1+1/2茶匙)
碱水 1/2茶匙(3ml)
双效发粉 1至2大匙(12-25g)、用的越多,包子皮就爆的越松软。
水 30ml(不打算预留50g的老酵下一次用,就把500g的酵面全用完,就不必加水了)
低筋面粉 250g
小麦淀粉/澄粉 50g(没有小麦淀粉可以全用低筋面粉)
白油/猪油/食油 2大匙25g

D) 叉烧馅汁:
(I) 水…200克 加入以下材料拌匀
糖…5大匙(依个人口味)
蠔油…2大匙
酱油…2大匙 (也可以用1大匙的海鲜酱或甜面酱取代1大匙的酱油)
烤叉烧时所收集的油…2大匙(也可以依口味加入一些麻油
白胡椒粉…少許

(II) 勾用:
水150g 加入以下淀粉调匀
玉米淀粉…2大匙
树薯…1大匙(没有树薯粉可全采用玉米淀粉)

E) 叉烧 500g 切成细粒

Directions/做法

IMG_6951A – prepare mother dough by mixing all ingredients together and ferment for 16-24 hours (do not cover the entire mixing bowl ~ allow dough to breathe)
老酵做法:把材料拌匀,盖起放置16至24小时(盖子别密封, 盖子要能透气的)

B – on second day, add entire mother dough into (B) or old dough ingredients and knead well. once again, cover lightly allowing dough to breathe and ferment for 16-24 hours
酵面做法: 第二天, 把全部的老酵加入(B)的材料中, 搓揉成团,盖起放置16至24小时(盖子别密封, 盖子要能透气的)

C – prepare sweet bun dough
甜面团做法:
1 – on third day, add 150g of caster sugar (you can choose to first grind this to powdery form) to 450g of old dough. knead till sugar is well incorporated
第三天,先把150g的细砂糖(我选择先把糖打成糖份才用)加入450g的酵面,搓揉至糖充分溶解

2 – add in ammonium powder with 3 tbsp of water and continue to knead
加入臭粉及3大匙的水, 继续搓揉

3 – add in 1/2 tsp edible lye to alkalise the acidity of the dough
再加1/2茶匙的碱水中和老面的酸味

4 – sift flour with wheat starch and baking powder
先把低筋面粉,小麦淀粉及双效发粉过筛在工作台上

5 – add dough into flours and knead in lard/shortening
把酵面糖浆混合料倒在干粉上。加入白油

6 – knead till dough is smooth and no longer sticky, probably around 20 mins. as the sugar content of this dough is high, it tends to feel like a stiff dough but with sufficient kneading, you can still achieve a smooth dough
慢慢搓揉20分钟至面团光滑不黏手。这面团糖份高,会比较硬实,但是还是能搓揉光滑细腻的

7 – shape dough into a ball and rest for 15 mins
把面团滚圆, 盖起松弛15分钟

8 – divide rested dough into 24 equal portions of 40g each. roll each portion into a disc and wrap in filling. pleat buns
把松弛好的面团分成24个40g的面剂子, 压成圆面皮来包叉烧馅

9 – place pleated buns onto a piece of parchment paper and steam over high heat for 10 mins. cool buns slightly. before eating, re-steam the buns slightly to remove the smell of the ammonium powder. as a matter of fact, this is how buns are served in restaurants ~ usually restaurants will prepare a tray of buns and allow to cool. when someone orders the buns, they will then re-steam the buns as this process eliminates any odour from the ammonium powder. please note that as these buns uses ammonium powder, it DOES NOT require final proofing but HIGH HEAT steaming is a MUST as this activates the ammonium powder and causes the “explosion” of the buns (and hence a smiling bun)
把包好的包子垫张馒头纸摆放在蒸笼内,上笼用大量滚水猛火蒸10分钟,包子蒸好离锅晾凉。要吃前再回锅蒸一回,把臭粉的味道蒸挥发就可以享用了。所以酒楼都是蒸好后放在一旁, 客人点了餐后, 再回锅蒸几分钟把臭粉的味道蒸发掉才上桌的。(这种加了食用铵摩尼亚的包皮不需要做最后醒发的动作, 但是必须猛火急汽,让包子皮内的臭粉遇热急速爆发,才能把包子蒸开口)

D – barbeque gravy sauce – mix all D (I) ingredients together and heat over the stove. once it is coming to a boil, add in thickening sauce D (II), stirring constantly till sauce thickens and big bubbles appear. turn off fire and and after cooling, chill for 1 hour in order to allow the sauce to thicken. add in diced barbeque pork and set aside till ready to use
叉烧馅汁做法:
做法:- 把(I)倒入炒锅里先加热,看到一开始要滚时马上一边慢慢倒入(II)的淀粉水,一边不断搅拌到滚开浓稠,冒出大泡泡,熄火。放凉后冷藏1小时, 让馅汁凝结。 然后拌入叉烧粒待用

 Personal notes/温馨小贴士:

IMG_6949– the procedure is a bit lengthy and intimidating, so i surmise below what you should do over the three days:
以上步骤看似惊人,所以以下为你们稍做总结:

Day 1: prepare pre-ferment dough
第一天: 准备老酵/面肥

Day 2: prepare old dough and marinate pork
第二天:准备酵面,腌制猪肉

Day 3: grill pork, prepare gravy sauce, prepare filling, then prepare dough. make and steam buns
第三天:烧烤猪肉,准备馅汁,准备馅料,待用。制作甜面团,包包子,蒸包子

IMG_6953the maid and i couldn’t stop eating these when they were fresh from the steamer…
一出炉,我和咋们家阿姨就吃个不停。。
ε-(´∀`; )

 

Pollution index: 161 (unhealthy)

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(16) Comments

  • Fion@轩宏妈 (June 4, 2014)

    叉烧包啊。。。。。打令,我要半打带走。。。嘿嘿

  • Mel (June 4, 2014)

    I love your char siew baos because I love the filling that have some slight wet sauce in it. And when eating it still warm, the sauce will ooze out to the bao. Love it.

  • 0620 (June 4, 2014)

    有丑咩?
    不要要求那么高啦!!

  • Esther Lau aka Copycake Kitchen (June 4, 2014)

    Oh my Char siew baos!!!! Tranditional style look perfect and delicious!!!! so hungry now 🙂

  • sally (June 4, 2014)

    做到开口笑呢,真棒。。
    目前我还不敢尝试这类开口笑包子。。。呵呵

  • eileen (June 4, 2014)

    不丑不丑,这口味我最爱了,快快抛几粒过来给我。。。

  • Jozelyn Ng (June 4, 2014)

    叉烧包,谁爱吃刚出笼的叉烧包?
    我!

  • Ann Low (June 4, 2014)

    我也很爱叉烧包!快快拿一个,要不然一下子被吃光!

  • Cass (June 5, 2014)

    这个是我的最爱之一,不过,不知道为什么没有动手做过它(抓头)。。

  • Jessie Ng (June 5, 2014)

    VB, where got ugly. If I can make bao this good, I will be sooooooo happy! Come, let\’s have some char siu bao & tea together!

  • smiley char siew pau 又见叉烧笑包 | Victoria Bakes (October 29, 2014)

    […] recipe adapted from here […]

  • chloe (April 18, 2015)

    Hi Victoria. Just wondering for this smiling bao did you use cake flour or bao flour for this recipe??. Thanks for your help.

    • Victoria Bakes (April 18, 2015)

      Hi, i used cake flour per stated in the recipe. I will indicate any difference in ingredients or instructions either in personal note or highlighted fonts. Pls feel free to substitute with bao flour and adjust water amount according to ur flour. Good luck.

  • EKC (July 24, 2015)

    Hi VB
    What should I use instead of ammonium powder? Can\’t buy any here in Australia. 🙁

    E:)

    • Victoria Bakes (July 24, 2015)

      Hi, in my 5 cents worth, there isn\’t a truly good substitute, though you can trying baking powder. but i have to say that the \”smiling\” effect without ammonium powder will not be as smiley and pretty after steaming. Maybe you can make a trip down chinatown and ask some of the dim sum/hong kong eateries if they can spare you some (or where they actually got theirs)

      hope this helps.

  • smiley char siew pau 又见叉烧笑包 – Victoria Bakes (July 16, 2016)

    […] recipe adapted from here […]

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