Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family’s all times favourite. Made these simple puppy steamed buns for breakfast, they are fluffy and stay soft even after cooled.
Ingredients:
150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you’re new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)
1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙
20g Sugar 细砂糖 20克
(B)
85g Cold Milk 冷牛奶 85克
1 tsp Cooking Oil 油 1小匙
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Charcoal Powder 黑炭粉，适量
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Method: 步骤
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。
2. When the dough is ready, transfer the dough onto the tabletop. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.
4. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it’s done, turn off the heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.
