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Char siu bao
caliking
Posts: 19,780
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 

A happy BGE family in Houston, TX.
Comments
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Look insanely good. Please share more about the cornstarch.canuckland
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I could eat a truckload of those.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Dude, you’re killing it lately.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
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:Canugghead said:Look insanely good. Please share more about the cornstarch.
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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Looks OK I guess, for a butt doctor
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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Damn that looks real good.
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