Cooking Steps

Cha siu bao

Cha siu bao

Cha siu bao is our reserved menu. My three children and I like it. Our mother is the only one who eats steamed buns, hahaha
Main Ingredients
Auxiliary Ingredients
Seasonings
-- Cooking Steps --
Cha siu bao
Step 1 . Heat the pot and add oil. (The first step should be to prepare the pork first. If you forget to take a photo, the pork should be cut to the size of a finger, with both fat and lean to taste good.).
Cha siu bao
Step 2 . Put the relatively fat meat pellets into the pot first.
Cha siu bao
Step 3 . Stir fry a little oil and put in the thinner ones as well.
Cha siu bao
Step 4 . Stir fry a little oil and add ginger slices.
Cha siu bao
Step 5 . Add rock sugar.
Cha siu bao
Step 6 . When the rock sugar is almost melted, add Fermented bean curd.
Cha siu bao
Step 7 . Then add light soy sauce, dark soy sauce, and Lee Kum Kee char siu sauce, stir fry evenly.
Cha siu bao
Step 8 . Add some water and stew. I like to stew until it's soft and tender, so I add more water and let it simmer for a longer time.
Cha siu bao
Step 9 . Prepare some starch water when stewing meat.
Cha siu bao
Step 10 . When the meat is cooked properly and the sauce is about ready, pour in the starch water and continue stir frying until it dries.
Cha siu bao
Step 11 . When it comes out, it's ready to serve as char siu filling. Let it cool before wrapping it in buns.
Cha siu bao
Step 12 . Prepare about 200 grams of water or milk, pour in about 2.5 grams of dry yeast. The amount of yeast depends on the amount of flour and weather. If there is more flour, add more, and if the weather is cold, add more. It is best for water or milk to be warm at around thirty degrees Celsius.
Cha siu bao
Step 13 . Pour about 250 grams of medium powder into the dish. This amount is easier for me to knead when kneading dough, but if there is too much, it won't move and it's difficult to knead thoroughly.
Cha siu bao
Step 14 . Pour the yeast water into the flour several times, stirring with a spoon each time. Do not pour it all at once to avoid excess water.
Cha siu bao
Step 15 . Most of the flour has turned into fluff, so I put on gloves and prepared to knead it with my hands. I always use disposable gloves with reinforced rubber bands to prevent the gloves from getting stuck by the dough.
Cha siu bao
Step 16 . After basic kneading, gloves are no longer needed.
Cha siu bao
Step 17 . Place it on a kneading pad and knead it by hand.
Cha siu bao
Step 18 . Rub it smooth and then use a dough tray to invert and wait for it to wake up.
Cha siu bao
Step 19 . First, prepare the pot for steaming steamed buns.
Cha siu bao
Step 20 . After the dough is ready, knead it smooth again, roll it into long strips, and cut them into pieces. Use a rolling pin to roll it out into a thick dough with thin edges in the middle. Remember to cover the unfinished dough with a plastic bag or similar to prevent the surface from drying out.
Cha siu bao
Step 21 . Wrap the filling inside. This picture is a picture of using other baozi fillings. The kneading process up to this step and the rest are pictures of making other baozi using the same method. As for how to pack it, everyone shows their skills.
Cha siu bao
Step 22 . The wrapped buns need to be put in the steamer and woken up again, but I forgot to take a picture of it again. This picture is already a steamed bun picture. When I wake up after cooking, I check if the buns have become lighter. If they have become noticeably lighter, I start steaming them.
Cha siu bao
Step 23 . When making char siu filling, remember not to drain the sauce too much, as the buns made with a little sauce will be particularly delicious.
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