Char siu bao

caliking

Can’t remember how long I’ve had this cook on my mind. 

Of course, needed char siu to begin with (posted recently). The dough comes together pretty simply. 20% cornstarch seems to be the key. 

 Turned out delicious

Canugghead

Look insanely good. Please share more about the cornstarch. 

Legume

I could eat a truckload of those.

CTMike

Dude, you’re killing it lately.

caliking

Canugghead said:

Look insanely good. Please share more about the cornstarch. 

I remember reading somewhere that bao dough calls for ~20% cornstarch to get that silky, slightly chewy, texture. AP flour alone will likely make good bao, but not the texture I recall from dim sum places (and Poddar Court!). Couldn't find that particular recipe again, when it came time to make char siu bao, but found this one:

https://www.hungryhuy.com/char-siu-bao/ 

The texture in his pics seemed right, so ran with it. Used the KA pasta roller attachment to speed things up, which is why the bottom of the bao is of uniform thickness. I'm pretty sure I stole the KA roller idea from you, BTW

Lastly, you do need to knead (ha!) the dough for a good 10 mins. More kneading= moar gluten development. Which is a good thing, in this case. 

JohnInCarolina

Looks OK I guess, for a butt doctor

Canugghead

Thanks, will share with swmbo, it's her territory 

DainW

Damn that looks real good.