RECIPES

CHICKEN CHAR SIEW BAO

INGREDIENTS

Starter dough

250g

Prima Hong Kong Flour

1 tsp

Sugar

¼ tsp

Instant Yeast

140g

Water

bao dough

100g

Prima Hong Kong Flour

2½ tsp

Baking Powder

300g

Starter Dough (After resting)

90g

Sugar

10g

Shortening

¼ tsp

Ammonium Bicarbonate (Dissolve in 1½ tbsp water)

PROCEDURE

  1. Mix ingredients together to form starter dough. Place it in a container and ferment overnight at room temperature.
  2. In a mixing bowl, add Prima Hong Kong Flour, baking powder, starter dough, sugar and dissolved ammonium bicarbonate.
  3. Using dough hook, mix dough at low speed till combined. Add in shortening and mix well.
  4. Increase speed to medium and beat till the dough is smooth.
  5. Divide the dough into 25g dough balls. Flatten it slightly to form a flat disc.
  6. Place fillings in the middle and pleat the dough to seal.
  7. Place bao on a piece of square parchment paper (pleat side up) and steam in a preheated steamer for 18 - 20 minutes.
  8. Chicken Char Siew Bao is ready to serve.
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