Comments on: Char Siu Bao Recipe

By: KP Kwan

KP Kwan — Fri, 15 Sep 2023 06:57:55 +0000

In reply to Steph. There is no difference in practice in both ways.

By: Steph

Steph — Mon, 11 Sep 2023 17:31:31 +0000

In your detailed steps, you kneaded the baking powder, flour, and starter for 8 minutes before adding the shortening and salt and kneading again. In the recipe, you added all of the other ingredients and kneaded them all togehter. Is there a difference/benefit to doing it in 2 steps and is total kneading time still about 8-10minutes?

By: KP Kwan

KP Kwan — Wed, 22 Dec 2021 00:38:38 +0000

In reply to JS. If you don't mind the color, just be it. Those restaurants use bleached flour; that is why it is so white. If you are living where you can get Hong Kong Flour/Pau Flour/水仙面粉, those are flour that will produce a white bun. Also, some chefs use shortening instead of lard or butter, which is near whtie.

By: JS

JS — Tue, 21 Dec 2021 14:33:17 +0000

i used cake flour and followed your recipe. but my buns trurned out stained with brown/yellowish stain. 🙁
you have any advice for me? thanks!
texture and tastes was great btw. just the color annoys me.

By: Jenny Hon

Jenny Hon — Sat, 20 Nov 2021 13:32:44 +0000

In reply to Yuuki. @KP Kwan, 145gm of icing sugar, isnt it too much? Can that be reduced to 50gm?

By: KP Kwan

KP Kwan — Sat, 23 Oct 2021 01:14:47 +0000

In reply to Graess. You can replace with an equal amount of lard with shortening.

By: Graess

Graess — Sat, 23 Oct 2021 00:26:31 +0000

If I don’t have any more lard how much oil should I use to replace shortening ?

By: Joanna Foo

Joanna Foo — Sun, 01 Aug 2021 13:32:31 +0000

In reply to Joanna Foo. @KP Kwan, Thank you very much for the prompt response. I will definitely follow your advice and let you know the result.

By: KP Kwan

KP Kwan — Sun, 01 Aug 2021 01:11:30 +0000

In reply to Joanna Foo.

Hi Joanna,

If you use Pao flour, it will turn out white. This flour is especially for pao, as dim sum restaurants want it white. The only catch is it is bleached, so some people may not like it.
I don’t think it is over knead. Try using slightly more baking powder and steam at higher heat. Hope rapid expansion during steaming will solve the hard skin issue.
May also try to substitute the flour with 10% of wheat starch (or cornstarch). It will produce a softer texture.
KP Kwan

By: Joanna Foo

Joanna Foo — Sat, 31 Jul 2021 10:16:51 +0000

l used plain all- purpose flour… The pao turned out yellowish and tough-like . The skin could not be peeled off. Did l over knead?