I’ve tried a few recipes for bao skin but so far, this is probably my favorite. Most of the recipes require 3 days but this one only requires 1 day. Bao skin recipe is from here
Char Siew Bao
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Terror u!! Sorry I am soo overwhelmed by ur talent … only 5 yrs experience in cooking and u cook already cook up a STORM! Impressive!
This looks so authentic. I can tell it is soft, and light…just like in the tim sum restaurant. You’ve done so well.
Do you think I am brave enough to try this……mmmm, I doubt. I have to think about it. Lots of work?
I can’t get cake flour here. What is double baking yeast? Also, what shortening do you use?
I await your answer eagerly.
By the way, one item striked off your mile long list? Hehehe.
Looks good & love the color of your char siew! I’m so lazy I just use the pau mix.
I also make some “Char Siew Pau” yesterday. If I am not mistaken your recipe is the smiling pau type, soft and fluffy which sell in the dim sum shop. I also got the recipe for this but quite ‘mah fun’, got to take 3 days to make the pau skin. That is why I choose to use the easier recipe take me 1 hour only to make the pau skin.
Think I will never have the patience to make my own bao, the skin is just too much work. Wooo….your bao so moist…
g: TQ TQ!! : )
judy: do try it. Actually it’s pretty easy. Just make the filling & starter dough a day ahead & the skin the next day.
LCOM: thks! I’ve never tried the pau mix b4. I heard that it’s pretty good. Will try it one day.
sue sue: That’s why I like this recipe ‘cos only takes 1 day. I also dun have patience for the 3 day one. : )
tigerfish: thks! Actually I also dun make it often. Too lazy! :p
I made this recipe before and it’s yummy. Your bao looks very good!
EMWK: thks! Ya this recipe is very good.
show my hubby your char siew bao pic, he felling hungry. How about sharing the recipe?