IMG_8083my wednesday char siew pau date with darling Fion … and now i await for her paus

ingredients/食材 (makes 24 buns)

IMG_8077char siew recipe adapted from this post

dough recipe adapted from here

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

– the sugar in the barbeque pork gravy sauce has been reduced from 5 tbsp to 5 tsp

– 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

– 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




Pollution index: 173 (unhealthy)


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