Best Char Siu Bao Manapua As Made By Zhe Recipe By Tasty Recipes

TITUS CHAN'S CHAR SIU BAO

Steps:

• To make dough: Dissolve sugar in warm water (water should be as hot as your finger can stand to touch). Add yeast. Let stand 10 minutes as yeast foams and rises.
• Sift flours together twice. Place in a large bowl. Add shortening, then slowly add the yeast mixture, incorporating it into the flour gradually. Form into a ball.
• Turn onto a floured surface and knead 5 to 7 minutes, until smooth and elastic. Add more flour or water if necessary. Place in a clean bowl and cover with a damp cloth. Let rise in a warm place for 2 to 4 hours, until at least doubled in bulk.
• To make filling: Heat vegetable oil in a wok. Add remaining ingredients, except the cornstarch slurry, and stir-fry until hot. Bring to a boil, then stir in slurry to thicken. Cool.
• To assemble bao: Remove warm dough from bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife or cleaver. Place a section of dough cut-side down on a flat surface and pound with the flat side of the knife. Then press down on the dough with the knife and turn the knife clockwise to form the dough into a thin circle, about three inches in diameter. Use the knife to lift the dough and place it in your hand.
• Place a heaping tablespoon of filling into the circle, gather up the edges and pinch closed in the center. Place on a square of paper. (Dough is easier to work with when warm. Beginners may wish to work with half the dough at a time, keeping the remainder in a warm place.).
• Let filled buns rise in a warm place 15 minutes.
• Oil steamer baskets and arrange buns 1/2-inch apart. Fill a wok 75 percent with water and bring water to a boil. Steam buns 15 minutes over high heat. If buns are in two stacked trays, switch the trays midway. Serve hot.

BAKED CHAR SIU BAO OR MANAPUA

Steps:

• 1. PROCEDURE FOR THE FILLING:
• 2. Heat 1/2 Tbsp. oil in a small saucepan, saute onions until softened and almost transparent. Remove from heat and set aside.
• 3. Heat remaining Tbsp. of oil in a large skillet, stir fry finely chopped char siu (seasoned pork) till tender.
• 4. Combine the remaining filling ingredients in a bowl and stir till well blended, then add the filling mixture and the sauteed onions to the stir fried char siu. Heat and stir until it is bubbling.
• 5. Combine the chicken broth and the cornstarch in a small bowl and mix till well blended, add to the hot meat mixture, stirring constantly until it thickens.
• 6. Remove from heat and set aside to cool.
• 7. NOTE: FILL THE BAO (BUN) WHEN THE FILLING IS AT ROOM TEMPERATURE, NOT HOT, NOT REFRIGERATOR COLD.
• 8. PROCEDURE FOR THE BAO (BUN):
• 9. Mix together in a bowl, the yeast packet, lukewarm water and a pinch of salt. Set aside until it's foamy.
• 10. In a large bowl, combine sugar and room temperature milk, whisk until sugar dissolves. Add the 2 cups of the cake flour and mix well. In 3 increments, slowly add the 4 1/2 cups of all-purpose flour and combine well, but do not over mix.
• 11. Place the dough in a large bowl, and in a warm place, allow for the dough to rise till it doubles in size (approximately 2 1/2 hours, if enclosed in a microwave oven with a jar of boiling water on the side of the bowl).
• 12. Remove the dough from the microwave oven and discard the water.
• 13. Punch down the dough and cut the dough into 24 equal pieces. Form into dough balls and allow the dough balls to rest for about 15 minutes.
• 14. Roll out each ball into 4-inch disks, place a heaping Tbsp. of room temperature filling onto the center of the disk, gather the edges together and pinch it close with a twist.
• 15. With a cookie sheet, prepped with parchment paper, set the bao (bun), twisted side down and spaced evenly apart.
• 16. Put the cookie sheet of bao in a warm, moist area so that it can rise for about 30 minutes.
• 17. Brush the tops of the bao with the beaten egg and bake for 22 minutes in a 350 degree oven.
• 18. Remove the bao from oven onto a cooling rack. Serve hot or warm.
• 19. To retain freshness, bao may be frozen. To reheat a frozen bao, let stand for about 5 minutes, then wrap with a damp paper towel and microwave in the oven for about 1 minute, more if needed.