IMG_8083my wednesday char siew pau date with darling Fion … and now i await for her paus
周三和打令的叉烧包之约。。。等你哦打令!

ingredients/食材 (makes 24 buns)

IMG_8077char siew recipe adapted from this post
叉烧食谱取自较早前的食谱

dough recipe adapted from here
面团食谱请参考此链接

Personal notes/温馨小贴士:

IMG_8078– i further reduced the sugar in the char siew marinade to 60g
叉烧调味里的糖份我减至 60克

– the total weight of my old dough was 479g. i used the entire old dough and needed to add an additional 80ml of water
我的酵面总量为479克。这次把整个酵面都用上了,和面时还加上80毫升的水

– the sugar in the barbeque pork gravy sauce has been reduced from 5 tbsp to 5 tsp
叉烧馅汁里的糖份由5大匙减至5小匙

– i realised when i pleat the buns nicely, the buns don’t “smile” nicely. rather, when i make a mess out of the pleating, it smiles better
发现当我刻意把包子褶得很整齐时,包子“笑”得惨不忍睹。。反而在不刻意捏它时(也就是乱捏包子,有些北方人称它为“扎”包子),包子却开口笑了

– i steamed with 2 different timing. one at high heat of 10 mins, and the other at high heat of 8 mins, then simmer for 2 mins. the latter yielded very nice texture paus
我用了两套不同的蒸包子时间 ~ 大火10分钟和大火8分钟、熄火,再焖2分钟。发现后者蒸的包子比较软滑

IMG_8082i am submitting this post to Best Recipes for Everyone #3 Oct 2013 ~~ Bun in my Hot Steamer hosted by Fion of Xuanhom’s Mom Kitchen Diary

Best_Recipes

 

 

Pollution index: 173 (unhealthy)

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(16) Comments

  • Mel (October 29, 2014)

    Your char siew pau looks like smiling….and i love how it looks….gorgeous perfect soft paus!! Like it!!!!!

  • Angie Ng (October 29, 2014)

    你的叉烧包笑的真甜,我有点笨学了很久还是捏不好包子的花纹,失败~
    可以教教我吗?嘻嘻嘻。。

  • LY (October 29, 2014)

    What a cheerful char siew bun! Very nice and juicy! One please? :))

  • Qi Qi in the house (October 29, 2014)

    这是我想要的包子皮咯!可是我的时间不够用啦~只能用一般的包子做法而已,羡慕ing~

  • eileen (October 29, 2014)

    这个是高手才能变出来的开口笑包子,我躲藏到远远来欣赏你,嘻嘻!

  • May Law (October 29, 2014)

    改天去北京向你学习捏包花, 然后请教你蒸个笑包, 让我也笑笑没烦恼! 哈哈哈

  • 0620 (October 29, 2014)

    嘿嘿,很有水准的叉烧包呢。。。想吃了,酱办??

  • AuntyYoung (October 29, 2014)

    这样的包子,是要在专业点心楼才见得着的,你。。。。。可以开点心楼馆了!
    我一家三口来帮衬,可有discount?

  • Jenny (October 29, 2014)

    口水流不停ing

  • Grace (October 29, 2014)

    你这个包子的皮做得真好。
    做得很有卖相。

  • Sally (October 29, 2014)

    可以媲美外面卖的,我最喜欢这样的馅料,
    看起来好好吃呢。。。

  • Fion (October 29, 2014)

    小打令的叉烧包,开口笑着呼唤着我的到来了。。。来了来了。。。
    谢谢妳与我来个叉烧之约哦

  • Joceline (October 29, 2014)

    你好棒。我不知何时才有这本领。
    让我慢慢学习先。哈哈

  • 婉婉下午茶 (October 29, 2014)

    Victoria,悄悄告诉你,我超级喜欢吃港式叉烧包!!!你太神了,怎么可以那么专业?不管啦,你一定要请我吃上几个才行!哈哈

  • Lannie Loke (July 16, 2016)

    Hi Victoria,
    Unabke to access the dough link , your blog’s domain is expired.

  • Victoria (July 16, 2016)

    Hi Lannie, I have actually stopped using the free domain server but you can still access via bakingintotheether.com and searching posts. Apologies for inconvenience

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Victoria Bakes – Baking into the Ether