Caution :
☞ 1st prepare the filling, let it cool down and keep in the fridge for 1 to 2 hours. The cooled filling is easier for wrapping, and make use of the time to prepare the dough.
☞ Baking powder can not be replaced using baking soda, it will affect the taste and the colour will turn yellowish-brown.
注意事项 :
☞ 先准备肉馅，冷却后放冰箱1到两小时。冷却的肉馅比较容易包， 也可以利用这时间准备面团。
☞ 苏打粉不可以代替泡打粉，蒸出来的包子会变褐色，口感也不好。
Char Siu Bau
Filling Ingredients:
250g pork belly
2tbs char siu sause
1tbs oyster sauce
2tbs light soy sause
1tbs honey
250ml water
1tbs XO liquor/Shaoxin Wine
1tbs chopped scallion
Bao Ingredients:
300g all purpose flour
3g yeast
3g baking powder (Do not use baking soda)
160g plain water
20g corn oil / pork oil
内陷材料：
250克三层肉
2汤匙叉烧酱
1汤匙蚝油
2汤匙酱油
1汤匙蜜糖
250毫升水
1汤匙XO酒/绍兴酒
1汤匙青葱
包子材料：
300克普通面粉 （中筋面粉）
3克酵母
3克泡打粉 (不要用苏打粉）
160克开水
20克玉米油/猪油
#charsiubao #bbqporkbun #叉烧包
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
