How to Make Steamed Char Siew Pao (Thermomix)
In episode 2 of our weekly Live broadcast, Zona and I made steamed buns. Since I don’t eat pork, I made mine with a chicken filling. Zona used BBQ pork with her batch.
Recipe for the dough and the filling as follows (you can substitute the chicken mince with diced BBQ pork)
Simple Bun Recipe –
- 400g low gluten flour (or superfine/HK/pao flour)
- 200g water
- 5g instant yeast
- 20g oil
- 30g caster sugar
METHOD:
- Mix all the ingredients together 5 sec / speed 6.
- Knead for 2 mins.
- Allow dough to rest for 30 mins before rolling into small balls to shape.
Jackie M’s Chicken Filling –
- 500g chicken mince or diced chicken
- 1 Tbsp light soy
- 1 Tbsp thick soy
- 1 Tbsp chicken stock granules
- 1 Tbsp hoi sin sauce
- dash of pepper
- ¼ cup sugar
- ¾ cup fried onion, pref. soaked in 100ml water
METHOD:
- Combine all ingredients in Thermomix bowl.
- Cook 15 mins/120°C lid off / reverse blade.
Print 
PDF
