Comments on: Baked BBQ Pork Buns (Char Siu Bao)

By: Maggie Zhu

Maggie Zhu — Sun, 13 Aug 2023 00:55:36 +0000

In reply to Esky. You should reduce the yeast to 2 teaspoons if using instant yeast, and you don't need to add the yeast to the milk to activate it (instead, directly add the yeast into the flour). The warm milk helps the dough to rise so I prefer it to the cold milk.

By: Esky

Esky — Sat, 12 Aug 2023 15:34:04 +0000

How should I approach this recipe differently if I used active instant yeast? Would I still need to warm the milk?

By: Mama Chan

Mama Chan — Sun, 17 Apr 2022 21:07:08 +0000

My husband is Chinese American and I have been trying for years to make dishes that he will eat and say that they remind him of his grandmother’s cooking. This recipe is it!! Not only does he love it, but all my kids too. My youngest even commented that this recipe was better than the pork buns we get out in CA- which is a huge compliment. Everything I have made so far has been a huge hit with the whole family. Thank you for giving me the recipes to help my whole family enjoy my husband’s heritage and making me fit in with my extended family.

By: Shannon

Shannon — Mon, 21 Mar 2022 20:31:05 +0000

Wow what a fun recipe to make, simple and easy. My one challenge is that they needed to bake for an additional 10mins.

By: Hien Luong

Hien Luong — Thu, 03 Feb 2022 23:36:23 +0000

I love this recipe, it’s turned out perfect but next time I’ll reduce a little bit of oysters sauce

By: Maggie Zhu

Maggie Zhu — Fri, 21 Jan 2022 16:42:42 +0000

In reply to Meag. Yes you a use Instant Yeast. For Instant Yeast, you do not need to activate the yeast in the water and can directly mix it with the flour.

By: Meag

Meag — Fri, 21 Jan 2022 01:38:51 +0000

Looking forward to making this! Would Instant Yeast be okay?

By: Sue

Sue — Tue, 11 Jan 2022 21:16:28 +0000

Great success with this recipe. First time I was scared to set the mixer to level 6 as the bowl was rattling away. The buns were fine but this time, I decided to set at 6 and wow! the resulting buns were so tender.

By: Stuart

Stuart — Sun, 19 Dec 2021 21:11:35 +0000

This recipe was such a huge hit pre-Thanksgiving Day, by popular demand I’m now making another batch: Christmas Char Siu Bau. Chef Zau, thanks again for all your hard work and happy holidays to you and yours.

By: Maggie Zhu

Maggie Zhu — Sat, 25 Sep 2021 02:30:18 +0000

In reply to Connie.

Glad to hear you like the recipe!
For the dough, I’m afraid a food processor won’t work because the dough is very wet. Most of the food processor doughs I’ve done in the past are quite dry, and once it’s mixed, you still need to work the dough for a bit by hands. Plus, this dough uses warm water to activate the yeast. When using a food processor, the blade heats up the dough fast and it might kill the yeast.