📝 About This Recipe
Experience the ultimate comfort food with these snow-white, pillowy soft steamed buns that encapsulate a rich, savory-sweet BBQ pork filling. Originating from the Hokkien diaspora, Bakpao has become a beloved staple across Southeast Asia, celebrated for its unique balance of fluffy yeast dough and succulent interior. This recipe yields a professional-grade texture that is tender to the touch and bursting with traditional umami flavors.
🥗 Ingredients
The Fluffy Dough
- 400 grams Low-protein flour or Pau flour (sifted; helps achieve the white color)
- 50 grams Cornstarch (adds silkiness to the crumb)
- 1.5 teaspoons Instant yeast
- 1 teaspoon Baking powder (ensures a good rise)
- 80 grams Powdered sugar
- 220 ml Warm water (approximately 100°F/38°C)
- 40 grams Vegetable shortening (essential for the white color and soft texture)
- 1/4 teaspoon Salt
The Savory Filling
- 250 grams Char Siu (BBQ Pork) (finely diced)
- 1/2 cup Red onion or shallots (finely chopped)
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Sugar
- 1 tablespoon Cornstarch slurry (mixed with 2 tbsp water)
👨🍳 Instructions
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1
Prepare the filling: Sauté the chopped onions in a small pan until translucent. Add the diced Char Siu and stir for 2 minutes.
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2
Add the oyster sauce, soy sauce, sesame oil, and sugar to the pan. Pour in the cornstarch slurry and stir until the sauce thickens and coats the meat. Remove from heat and let it cool completely before using.
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3
In a large mixing bowl, whisk together the flour, cornstarch, instant yeast, baking powder, and powdered sugar.
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4
Gradually pour in the warm water while stirring with a wooden spoon. Once a shaggy dough forms, add the vegetable shortening and salt.
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5
Knead the dough by hand for about 10-12 minutes (or 6-8 minutes in a stand mixer) until it becomes smooth, elastic, and no longer sticks to your hands.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it proof in a warm spot for about 45-60 minutes or until doubled in size.
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7
Punch down the dough to release air. Divide it into 10-12 equal portions (about 50-60g each). Roll each portion into a smooth ball.
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8
Using a rolling pin, flatten a ball into a circle, making the edges thinner than the center. This ensures the bottom doesn't break and the top isn't too doughy.
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9
Place a tablespoon of the cooled filling in the center. Pleat the edges upward to seal the bun, twisting the top firmly.
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10
Place each bun on a small square of parchment paper. Cover and let them rest for another 20 minutes for a second rise.
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11
Prepare your steamer. Ensure the water is boiling rapidly. Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the buns.
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12
Arrange the buns in the steamer basket, leaving 2 inches of space between them. Steam on medium-high heat for exactly 12-15 minutes.
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13
Very important: Turn off the heat but do not open the lid immediately. Wait 5 minutes to prevent the buns from collapsing due to sudden temperature change.
💡 Chef's Tips
Always use 'Pau flour' or 'Low Protein' flour to achieve that signature bright white, soft finish. Never skip the second proofing; this is what creates the airy, cloud-like texture. Wrapping your steamer lid in a cloth is vital to prevent water droplets from scarring the bun surface. Ensure your filling is completely cold; warm filling will create steam inside the raw dough and cause it to become soggy. If you don't have shortening, you can use lard or white vegetable oil, though shortening provides the best structure.
🍽️ Serving Suggestions
Serve hot with a side of chili oil or sweet soy sauce for dipping. Pair with a pot of hot Jasmine or Oolong tea to cut through the richness of the pork. Great as a grab-and-go breakfast or a mid-afternoon dim sum snack. Serve alongside a light cucumber salad for a refreshing crunch. Store leftovers in the fridge and re-steam for 3 minutes to regain the original fluffiness.