Comments on: Char Siew Bao (Char Siu Bao/叉烧包)

By: salvacion

salvacion — Sun, 19 May 2013 04:29:24 +0000

Hi, Miss Bee! I am Fililpino currently based here in saudi arabia, I tried your chicken noodles recipe last night and got great comments from my Saudi “eaters”. So now, I’m planning to try this. Thanks for these delicious recipes. God bless and more power.

By: Amelia

Amelia — Tue, 07 May 2013 14:57:35 +0000

HI, I also faced with the same problem; polka dots.. How can we know the baking powder is properly dissolved???? Pls help… Otherwise the pau is superb!!!!!

By: Debbie

Debbie — Sat, 04 May 2013 22:25:03 +0000

This bao recipe is the BEST! I had wheat starch on hand because I make har gow frequently. The low protein flour I had to seek out, and my local asian grocery doesn’t have everything labeled concisely in English but I found one (it said “Special Bun Flour” but I had to make sure that it didn’t contain any leaveners already mixed in). I also found out that using cake flour (a comparable low protein flour) will work just as well. Anyway, I’m still working on my shaping-the-bao technique, but one trick I found pretty useful was using a small round mustard dish to drape the rolled-out dough on. This leaves a convenient little pocket for my filling and leaves me two hands to pleat and pinch the bao closed. I was able to put a lot more filling in each bao, and keep the pleats clean of filling residue so they would seal better. Maybe someday I’ll be as dexterous as all of the YouTube demos I’ve watched of ladies producing these flawless doughy gems, but until then my mustard dish method helps my baos from looking like misshapen lumps (and speeds up the whole process).

By: holly skinner

holly skinner — Mon, 08 Apr 2013 07:00:34 +0000

iwas unsure but thanks for the post

By: holly skinner

holly skinner — Mon, 08 Apr 2013 06:55:48 +0000

is there anything cheaper than wheat starch that is almost the same because i have been to the shops and there are soo many which is best

By: DebbyK

DebbyK — Mon, 25 Feb 2013 12:55:36 +0000

Can I use white rice flour?
Thank you in advance..

By: Kim

Kim — Mon, 18 Feb 2013 01:06:54 +0000

I just made these last night (after a few repeated failures from other recipes). It was perfect!!!!
Thank you for putting up this recipe!

By: nancy

nancy — Sun, 20 Jan 2013 20:53:20 +0000

Do you mean step (1-4) is done in the bread maker?

By: Rasa Malaysia

Rasa Malaysia — Mon, 03 Dec 2012 13:14:49 +0000

It’s your flavor. Get a lower gluten flour.

By: Dewi Sandra

Dewi Sandra — Sun, 02 Dec 2012 00:48:49 +0000

Hi Bee,

I did what the instruction said and my buns came out dense. What do you think I did wrong?? I will never quit, I will make it again until I succeed:)