I found that the key to a snowy white buns is this unbleached cake flour, Unbleached Cake Flour that I used in the recipeĪ good brand of double acting baking powder, Make sure that you use “Double Acting Baking Powder”Īnd also special leavening agent called Ammonium Bicarbonate that helps the buns crack to the tops.īe careful when adding this type of leavening, make sure that you measure it correctly too much Ammonia will cause an extremely intense unpleasant ammonium smell in the dough This chemical compound releases a large amount of carbon dioxide gas when heated This recipe has been through so many trial and error. It’s very important to choose the right flour and leavening agent, otherwise the buns won’t rise well and white bright in colour Diagram the Process of Char Siu Bao Making The following diagram is a guide so you can get the idea how’s the process and what we need to prepare to make these beautiful buns. Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it. The Soft, fluffy steamed buns filled with Chinese BBQ pork (Char Siu Pork) and the slurry sweet and savoury Char Siu Sauce. This steamed buns is one of the essential Dim Sum that really brings my childhood memories. Compared to regular Chinese buns, Char Siu Bao has distinctly different fragrance and texture and also sweeter taste. Char Siu Bao 叉烧包 considered as one of the “Four Heavenly Kings of Dim Sum” in China.
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