Hong Kong Style Baked Char Siu Bao

Ingredients

The Dough

300g strong bread flour

2 tablespoons sugar

1 teaspoon dried yeast

½ teaspoon salt

30g butter

150ml warm water

1 egg (for egg wash)

The Filling

400g pork shoulder (or leftover char siu)

2 garlic cloves, chopped

1 thumb-sized ginger, chopped

The Marinade

4 tablespoons hoisin sauce

4 tablespoons honey

2 tablespoons Shaoxing rice wine

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

1 tablespoon tomato paste

Pinch five spice

Pinch white pepper

1 teaspoon sesame oil

PREPARATION

Method

1. In a mixer, combine flour, sugar, yeast, salt and butter until crumb-like.

2. Gradually add warm water and knead until a smooth dough forms.

3. Knead on high speed until elastic, then shape into a ball.

4. Cover and rest until doubled in size (about 1 hour).

5. Mix pork with garlic, ginger and all marinade ingredients.

COOKING

6. Roast at 150°C for 1½ hours until cooked and slightly charred.

7. Chop pork into small pieces and mix back into its sauce, then cool.

8. Knock back the dough and divide into equal portions.

9. Roll each portion into a circle and add a spoonful of filling.

10. Pinch and seal tightly, then place seam-side down.

11. Rest for 30 minutes, then brush with egg wash.

12. Bake at 180°C for 15–20 minutes until golden brown.

School of Wok Tips

• Let the dough fully rise for a soft, airy texture.

• Use cooled filling to avoid melting the dough.

• Seal buns tightly to prevent leaking during baking.

• Egg wash gives a glossy bakery-style finish.

FAQs

What’s the difference between baked and steamed bao?

Baked bao have a golden crust, while steamed bao are soft all over.

Can I use leftover char siu?

Yes, it works perfectly and saves time.

Why use tomato paste in the marinade?

It enhances colour and adds depth without artificial colouring.