Baked Char Siu Bao

Steps

1. 1

   Mix and knead dough

   • In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
   • Create a well in the center and add the warm milk, room-temperature egg, and 1 tablespoon sesame oil.
   • Mix with a wooden spoon or your hands until a shaggy dough forms.
   • Sprinkle the softened butter over the dough and knead by hand on a lightly floured surface or in a stand mixer with dough hook for 8-10 minutes by hand (6-8 minutes in a mixer) until the dough is smooth, elastic, and slightly sticky.
   • It should spring back slowly when poked.

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   Ready when: Dough is smooth, elastic, slightly sticky, springs back slowly when poked

   Tip: Ensure the milk is warm (about 110°F/43°C) to activate the yeast, but not hot or you'll kill it. The dough should be soft and slightly sticky—if it's too dry, add 1 tablespoon water; if too wet, add 1 tablespoon flour.

2. 2

   First rise until doubled

   • Shape the dough into a ball.
   • Place it in a lightly greased large bowl, turning the dough to coat it lightly on all sides.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rise at room temperature (68-72°F / 20-22°C) for 60 minutes until doubled in size.
   • Test doneness by gently poking the dough with a floured finger—if the indentation stays slightly indented without springing back completely, it's ready.

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   Ready when: Dough has doubled in size, poke test shows indentation stays slightly indented

   Tip: If your kitchen is warm (above 75°F), the dough may rise faster—check at 45 minutes. If cool, it may take longer.

3. 3

   Cook pork until tenderOven 160°F / 70°C

   • While the dough rises, prepare the filling.
   • Cut the pork shoulder into 2-inch chunks.
   • Place the pork chunks in a medium-large saucepan and add 4 cups of water (should come to about 1 inch above the pork).
   • Add the minced garlic and minced fresh ginger to the water.
   • Bring to a boil over medium-high heat, skimming off any foam that rises to the surface (about 5 minutes).
   • Once foam stops forming, reduce heat to medium-low and simmer, partially covered, for 30-40 minutes until the pork is very tender and shreds easily with two forks.
   • The internal temperature should reach at least 160°F (71°C).

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   Ready when: Pork is very tender and shreds easily with two forks, internal temperature reaches 160°F (71°C)

   Tip: Don't skip skimming the foam—it removes impurities and makes the broth clearer. The pork must be very tender for proper shredding; if still firm after 40 minutes, continue cooking.

4. 4

   Shred pork and make sauce

   • Drain the cooked pork in a colander, reserving 1/4 cup of the cooking liquid.
   • Once cool enough to handle (about 5 minutes), shred the pork with two forks into fine strands about 1/8-inch thick.
   • Heat 1 teaspoon sesame oil in a medium saucepan over medium heat.
   • Add the shredded pork and stir briefly.
   • Add the soy sauce, hoisin sauce, oyster sauce, honey, and five-spice powder.
   • Pour in the reserved 1/4 cup cooking liquid.
   • Stir well and simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes glossy and coats the pork evenly.
   • The filling should look relatively dry, not wet or soupy.
   • Taste and adjust seasoning if desired.
   • Transfer to a plate and cool completely to room temperature (about 20-30 minutes) before using.

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   Ready when: Sauce is glossy and coats the pork, filling looks relatively dry; cooled to room temperature

   Tip: Do not skip cooling—warm filling will soften the dough and make shaping difficult. The filling can be made up to 2 days ahead and refrigerated.

5. 5

   Shape and fill bunsOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Turn the risen dough out onto a lightly floured work surface and gently deflate it with your hands—press gently without punching.
   • Divide the dough into 8-10 equal pieces (each about 50-55g).
   • Using your hands, shape each piece into a loose ball, covering the others with a damp towel.
   • With the palm of your hand or a rolling pin, gently flatten one dough ball into a thin disk about 3-4 inches in diameter.
   • Place 2 tablespoons (about 30g) of cooled filling in the center.
   • Fold the edges of the dough up and around the filling, gathering them at the top, then twist gently to seal.
   • Place the bun seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.
   • Repeat with remaining dough and filling.

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   Ready when: Buns are evenly shaped, sealed, and spaced 2 inches apart

   Tip: Divide the dough into even pieces using a kitchen scale if possible—this ensures even baking. The filling must be completely cool or it will warm and soften the dough.

6. 6

   Second proof until puffy

   • Cover the shaped buns loosely with a damp kitchen towel or plastic wrap, ensuring it doesn't stick to the dough.
   • Let the buns proof at room temperature for 30-40 minutes until noticeably puffy and jiggly when the baking sheet is gently shaken.
   • They should increase in size by about 50% and feel light when lifted.

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   Ready when: Buns are puffy, jiggly when sheet is shaken, increased in size by about 50%

   Tip: Over-proofing is common—watch for light, airy buns that still hold their shape. If buns become too soft and puffy, they may burst during baking. Slightly under-proofed is better than over-proofed.

7. 7

   Apply egg wash and bakeOven 375°F / 190°C

   • Mix the egg yolk with 1 tablespoon water in a small bowl, stirring until well combined.
   • Once the buns have finished proofing and your oven is preheated to 375°F (190°C), gently brush the top of each bun with the egg wash using a soft pastry brush, applying just enough to coat evenly.
   • Place the baking sheets in the oven and bake at 375°F (190°C) for 20-25 minutes until the tops are deep golden brown.
   • You should smell the aroma of baking bread and honey after about 15 minutes.
   • The buns are done when the tops are a rich golden brown, not pale.

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   Ready when: Tops are deep golden brown, aromatic, not pale

   Tip: If your oven bakes unevenly, rotate the baking sheets halfway through for more uniform browning. Avoid opening the oven door during the first 15 minutes.

8. 8

   Cool and serve

   • Remove the baked buns from the oven and let them cool on the baking sheets for 5-10 minutes, allowing the structure to set while still warm.
   • Transfer the buns to a wire rack to cool further.
   • Serve warm or at room temperature.
   • The buns are best enjoyed within a few hours of baking but will stay fresh for 1-2 days in an airtight container at room temperature.

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   Ready when: Buns are set but still warm, can be handled without falling apart

   Tip: Warm buns are softest and most enjoyable. You can reheat cooled buns wrapped in foil at 300°F (150°C) for 10-15 minutes.