cantonese teahouse baked char siew buns ~ highly recommended 广式茶楼叉烧餐包～ 强推

ingredients (makes 9)

dough
235g bread flour
15g Hong Kong flour/pau flour
55g egg (net weight)
25g whipping cream
100g water
3g sea salt
3g instant dry yeast
30g caster sugar
15g shortening

filling
200g homemade char siew, diced
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
135g water
5g potato/corn starch
1 tsp coconut nectar

食材（可做 9个）

面团
面包粉 235克
香港/包分 15克
蛋液 55克
淡奶油 25克
水 100克
海盐 3克
即溶干酵母 3克
细砂糖 30克
白油 15克

内陷
自制叉烧肉 200克、切丁
老抽 1/2 大匙
生抽 1 大匙
蚝油 1 大匙
水 135克
土豆淀粉/生粉 5克
椰子花蜜 1 小匙

Directions/做法

Pour some oil into heated pan and fry diced char siew using medium heat till aromatic
热锅冷油、以中火加入叉烧丁，炒出香味

add in dark soy sauce, light soy sauce and oyster sauce and fry for about a minute
add in water and allow to boil. cover pan and allow meat to cook for 3-5mins or till it softens
倒入老抽、生抽和蚝油，炒越一分钟
倒入清水-待水烧开后加上盖儿需煮 3-5分钟直到叉烧变软

add some water to potato starch and mix solution well
turn to low heat and pour in potato starch. stir well then quickly mix in coconut nectar
turn off heat
土豆淀粉加入少许水拌匀
转小火，加入土豆粉浆。炒匀- 快速拌入椰子花蜜。熄火

allow filling to cool then chill in fridge till ready to use
馅料完全冷却后冷藏备用

mix all dough ingredients together till window pane stage
面团食材混合、和面并揉出手套膜

divide dough into 9 equal portions and allow to rest for 20mins
面团分割成 9等份、静止 20分钟

roll dough into a disc and wrap in filling
（dough should be thinner on the edges and thicker in the centre)
seal seams well
面团擀成圆片、裹入内馅
（面片外围应擀薄些、面片内部厚些）
封口捏紧

place buns onto baking sheet and proof till double in size
餐包摆放到烤盘上、发酵至双倍大

bake in centre rack of 180 degrees C preheated oven for 13mins
(baking time and temperature for reference only)
送入预热至 180摄氏度中层烤箱烤 13分钟即可
（烘焙时间和温度仅供参考）

Personal notes/温馨小贴士：

– I do not bake with honey but if you do, you can use it to substitute coconut nectar
我不习惯用蜂蜜制作烘焙食品。如亲们不介意，可用蜂蜜替代椰子花蜜

– these are the brands of coconut nectar and shortening i use
咱们家用的椰子花蜜和白油

– for traditional teahouse buns, egg wash and sprinkle proofed buns with white sesame seeds just before baking
如想制作传统广式茶楼叉烧餐包，在送入烤箱前的面包（既是发酵后）刷上蛋液并撒上白芝麻

– it is crucial to chill filling before wrapping. If you don’t, the filling becomes too wet and it may pose difficulties when you try to seal seams (of dough)
馅料务必冷藏。如不冷藏，内陷太湿，包餐包时，封口不好捏哦