A must get at dim sum, this steamed soft and fluffy bao is filled with sweet, tender bbq pork. It even has a signature look to it, where there are visible cracks on the top of the bun, making it different from the rest.

Timestamps:
0:00 Intro
00:18 Part 1: Sourdough Starter
1:53 Part 2: Filling
3:58 Part 3: Bao
6:04 Part 4: Assembly
6:51 Finale

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CHAR SIU BAO [义燒飽] RECIPE
This recipe makes 30 baos [製成三十隻]

INGREDIENTS [食材]
Sourdough Starter: [麵種]
100g Pastry Flour (Day 1) [低筋麵粉(第一步)]
3g Yeast [依士]
70ml Water (Day 1) [水(第一步)]
100g Pastry Flour (Day 2) [低筋麵粉(第二步)]
50ml Water (Day 2) [水(第二步)]
300g Pastry Flour (Day 3) [低筋麵粉(第三步)]
150ml Water (Day 3) [水(第三步)]

Bao: [飽]
600g Sourdough Starter [麵種]
220g Pastry Flour [低筋麵粉]
220g Sugar [糖]
20g Pork Fat [豬油]
16g Baking Powder [發粉]
4g Ammonia Powder [臭粉]
1 Drop Lye Water [梘水]

Filling: [饀]
1lb BBQ Pork (Char Siu) [义燒]
2 Cloves Garlic [蒜頭]
2 Stalks Green Onion [青蔥]
400ml Water [水]
3tbsp Sugar [糖]
2tbsp Oyster Sauce [蠔油]
1tbsp Soy Sauce [生抽]
1tbsp Dark Soy Sauce [老抽]
Some Oil [油]
Some Sesame Oil [麻油]
Cornstarch Slurry: 5tsp Cornstarch + 150ml Water [英粟粉和水埋獻用]

DIRECTIONS [製作]
Sourdough Starter: [麵種]
1. Mix together yeast, 100g pastry flour and 70ml water until combined, place it into plastic container with a lid and seal it shut. Set aside in a warm area for 12 hours. [將麵粉倒入膠盒內加入依士和水撤底攪拌均勻，蓋好放在溫暖處放置十二小時。]
2. Add 50ml water and mix until combined. Add 100g of pastry flour, mix until dough-like. Place in plastic container with lid, seal it shut. Set aside in a warm area for 12 hours. [加入水攪勻至溶合，再加麵粉撤底攪拌均勻，再蓋上蓋放在溫暖處十二小時。]
3. Add 150ml of water into sourdough starter, mix until sourdough is liquidy. Add in 300g of pastry flour, knead until dough-like. Place into an oiled container, seal it shut and set aside in a warm area for 12 hours. [加入水攪勻至溶合，再加麵粉撤底攪拌均勻，放入以搽油膠盒內，再蓋上蓋放在溫暖處十二小時。]

Filling: [饀]
1. Finely slice bbq pork (use your fingernail as size reference), set aside. [將义燒切碎備用。]
2. Heat up wok, drizzle some oil, add in green onion and garlic, cook until fragrant. Add some oyster sauce, cook until fragrant. Add dark soy sauce, soy sauce and water, cook until boiling. Add in sugar and mix until combined. [燒熱鑊加油，爆香蒜和青䓤，加入蠔油炒香，加上老抽，生抽和水至滾起，加糖至溶。]
3. Remove green onion and garlic from the sauce. [夾起青蔥和蒜不要。]
4. Add cornstarch slurry into sauce and mix until it has thickened. Add in sesame oil, mix. Set aside to cool. [加英粟粉水埋獻，最後加麻油拌勻，放置一旁待涼。]
5. Once cool, add bbq pork slices, mix until combined, set aside in the fridge. [涼透後混合义燒，放置雪柜內待用。]

Bao: [飽]
1. Place sourdough starter on table top, add in sugar and lye water. Scrape the ingredients together until the sugar has melted. Add in pork fat, scrape until combined. Add in ammonia powder, add in sifted pastry flour and baking powder, knead until dough like. Wrap and set aside for 10 minutes. [面種加糖和梘水搓至糖溶，加入豬油搓勻，加入臭粉再搓勻，撥入已過篩的麵粉和發粉搓成光滑麵糰，用保鮮膜包好靜置十分鐘。]
2. Divide the dough into even pieces, roll the pieces into discs, set aside. [取麵糰分開成平均小粒，擀成碟狀待用。]

Assembly[組合]
1. Place filling into the middle of the disc, use your thumb, push the filling down while you pleat the sides to seal the bao. [將饀料放在麵皮中間，用姆指按下餡料同時掐緊收口。]
2. Place baos into steamer, steam for 8 minutes once water is at a boil. Serve while it’s still hot. [飽放蒸籠內，水滾後蒸八分
#charsiubao #recipe #义燒飽 #bbqporkbun
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Music/Sound Credits:
Epidemic Sound: Brontosaurus by Dylan Sitts
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

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