smiley char siew pau 又见叉烧笑包

my 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)

char 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:

– 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

i 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)