Super Fluffy CHAR SIU SIOPAO How to make soft and fluffy Char siu bao buns. Here's what you'll need: FILLING: 2 tbsp oil 1 tbsp minced garlic 500 grams cubed meat (i used pork tenderloin) 2 to 3 tbsp char siu sauce 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sugar (15g) SLURRY: 1 tbsp cornstarch 1/4 cup water to thicken DOUGH: 4 cups all purpose flour (500g) 2 tbsp sugar (30g) 2 tsp instant yeast (6g) 2 tsp baking powder (8g) 1/2 tsp salt (3g) 1 and ¼ cup water (300ml) 2 tbsp veg shortening or o
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“Cha Siu Bao” therapy on a Saturday morning - did you know that cha Siu bao or commonly known as “laughing buns” only came about in the early 1900’s, when a Chinese dimsum chef brought back western leaving agents (like ammonium bicarbonate, baking soda etc.) into Guangzhou, mixed them with Chinese sourdough starter and Hong Kong flour (low gluten) to make the world’s most popular bun. The sweet pastry filled with sticky bbq pork is actually really easy to make at home - check it out! Join us for
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