Char Siu Bao from Binging with Babish Recipe

CHAR SIU BAO, BBQ PORK, BBQ PORK BUNS, BBQ PORK STEAM BUNS, STEAM BUNS,

Last weekend, we decided to make a Char Siu Bao Recipe from Binging with Babish. Here is a link to his recipe and here is his video below:
             
It was a long process, but it turned out great! I'm glad Musui was there to focus on the pork belly, while I focused on the dough. I would definitely make this again but maybe in larger quantities to freeze. I do have a couple things to add from the recipe: 1. Does it taste exactly like char siu bao that you are used to getting from Chinese restaurants? No. Is it still delicious? Yes. 2. Also, he doesn't mention that you should let the dough rest and do a 2nd rise after wrapping them. This is how you get them to be nice and fluffy when you eat them! 3. Also, if you are planning to freeze them... you should steam them all, even though you don't plan on eating all of them. I made this mistake and forgot that this is what my family used to do when we would make siopao (a Filipino term for bao). We'll see if they still come out just as good when freezing before steaming.

Here are a lot of pictures from us making the Char Siu Bao:

Our cooked char siu/pork belly 

Char Siu
Cutting the Char Siu

Dividing the dough
Dividing the dough - his recipe makes about ~12 (which he also didn't mention)

Rolling the dough
Rolling out the dough

Quick video of me wrapping a bao

Filling bao, filling, bao
Filling the bao

Wrapping bao
Musui wrapping bao

Musui wraps his first bao
Musui wraps his 1st bao!

bao, steamer
Bao getting ready to be steamed

Tiered, Steamer
What our steamer looks like

Cooked bao
Finished steaming!

1st bite, 1st, bite, bao, char siu, char siu bao
1st bite

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