tag:blogger.com,1999:blog-14435557.post1318575887657646864..comments2024-03-21T14:41:58.805+09:00Comments on My Kitchen: Char Siu Bao / 叉烧包Lydiahttp://www.blogger.com/profile/08466490117794441716noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-14435557.post-15646025067250327712016-11-14T15:22:31.139+09:002016-11-14T15:22:31.139+09:00Thanks for sharing your experience. Thanks for sharing your experience. Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-66264559879864882232016-10-28T16:12:34.924+09:002016-10-28T16:12:34.924+09:00tried your recipe with corn flour, but the baos ca...tried your recipe with corn flour, but the baos came out hard. and it doesn't rise after proofing. I normally steam baos using another recipe, but decided to give yours a try as your picture looks good. <br /><br />I also had brown specks on my bao even though i already kneaded the baking powder solution in thoroughly. Nevertheless, i don't quite like the baking powder taste in the baoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-71715210026684456622016-07-23T21:50:46.325+09:002016-07-23T21:50:46.325+09:00Thks, I will try double acting powder and add in d...Thks, I will try double acting powder and add in during first kneading. Hope it's distributed evenly. hustonhttps://www.blogger.com/profile/05090648142721633203noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-49114670603900493282016-07-22T23:20:27.707+09:002016-07-22T23:20:27.707+09:00Hi Huston,
Glad to hear that!
The yellowish is c...Hi Huston, <br />Glad to hear that! <br />The yellowish is caused by the baking powder and steaming time. <br /><br />cheers, <br />LydiaLydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-43809566791821487452016-07-21T17:03:32.809+09:002016-07-21T17:03:32.809+09:00Many thanks for sharing yr recipes. I made the bao...Many thanks for sharing yr recipes. I made the bao and it was a successful. Skin was soft n fluffy. Really delicious. But when i store in fridge and re~heated by steaming again, the skin becomes pale yellow. The longer i re~steam the more yellow it gets. Wonder what's the element that can cos it to become yellow ? Thanks. hustonhttps://www.blogger.com/profile/05090648142721633203noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-17729466731792351692016-07-09T18:48:47.384+09:002016-07-09T18:48:47.384+09:00Hi Steven,
This recipe does not required 30mins o...Hi Steven, <br />This recipe does not required 30mins of 2nd proofing before steaming as it contains baking powder, if you prefer airy buns, let it proof for 10 mins before steaming. <br /><br />Yes, extra baking powder is needed for that effect. All the best!Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-516386862643388672016-07-08T15:07:39.015+09:002016-07-08T15:07:39.015+09:00Hi Lydia,
Do we need to do second fermentation on...Hi Lydia,<br /><br />Do we need to do second fermentation on this? I usually use premix for bao and before steaming, it require another round of fermentation for about 30 minutes with the filling inside (on top of 1st fermentation). <br />Also, I just want to confirm the amount of the baking powder which seems to be a lot. In the baking powder manual it is said that 1 tsp is for about 500gr of Gunzzzhttps://www.blogger.com/profile/00245609878342307660noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-87936166952192898082015-02-08T13:49:34.402+09:002015-02-08T13:49:34.402+09:00Hi Grae,
Mr google says 8g instant yeast is abou...Hi Grae, <br /><br />Mr google says 8g instant yeast is about 0.85tbsp, and sorry that I have not tried this recipe with water roux with yet.<br /><br />Anonymous, <br />Bun will rise better after steamed if the baking powder is added after first proofing.<br />Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-51434808599650230182015-02-04T15:16:57.945+09:002015-02-04T15:16:57.945+09:00Hi Lydia,
The bao looks yummy! I have questions ...Hi Lydia,<br /><br />The bao looks yummy! I have questions about the baking powder though. Does it have to be added after the first rise? What happens if the baking powder is added when mixing the rest of the ingredients? <br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-65335930569539689752014-08-16T19:33:46.874+09:002014-08-16T19:33:46.874+09:00Hi Lydia!
I want to ask you some questions :
1. ...Hi Lydia!<br /><br />I want to ask you some questions : <br />1. How many tablespoons of yeast (8g) ?<br />2. How much of flour and water to make enough water roux for this smiling pao recipe ?Graenoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-27787088131643228942014-05-13T09:29:09.756+09:002014-05-13T09:29:09.756+09:00Lydia. Thank you for your info & advice re Ky...Lydia. Thank you for your info & advice re Kyoto. Appreciate your kind effort in taking time to reply .My husband &I had a great time in Japan. Beautiful scenery, yummy food, helpful & courteous folks - will definite revisit. Will be trying out the recipes ,crockery & gadgets sourced . Always enjoy reading your blog,recipes & photos.Keep up the good work. God bless. Rgds Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-6673600589641403452014-04-29T18:00:09.980+09:002014-04-29T18:00:09.980+09:00Hi, I would like to try this bao recipe but I don&...Hi, I would like to try this bao recipe but I don't have Crisco shortening. Only have another cheaper brand. Will it work the same? <br /><br />The texture of this bao will it be chewy and stick on the teeth since it uses quite an amount of wheat starch?<br /><br />Thanks in advance!t3ngt3nghttps://www.blogger.com/profile/14804110145427809444noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-14135011182896094182014-04-28T19:49:37.845+09:002014-04-28T19:49:37.845+09:00Hi Lydia,
I am quite pleased with your recipe! The...Hi Lydia,<br />I am quite pleased with your recipe! The buns were rather nice and authentic looking. <br /><br />http://www.onlynaturefoodporn.com/1/post/2014/04/steamed-buns.html<br /><br />I was wondering will it be ok to reduce the amount of the baking powder in the recipe? I find the aftertaste of the buns were rather strong...Loonghttp://www.onlynaturefoodporn.comnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-30715643554211437222014-03-26T22:27:28.628+09:002014-03-26T22:27:28.628+09:00Donna,
Dough didn't rise after 2 hrs means th...Donna, <br />Dough didn't rise after 2 hrs means there is something wrong with the yeast. Perhaps?<br /><br />Emily, <br />That's very encouraging, I am so not in mood to update my blog recently. Thank you for your compliments and hope you have a great trip to Kyoto. Say hi if you see me on the street. :DLydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-32312640593985677702014-03-26T16:31:00.056+09:002014-03-26T16:31:00.056+09:00Hi Lydia. I just made some buns based on this reci...Hi Lydia. I just made some buns based on this recipe. The buns came out well risen and fluffy.Thank you for sharing this beautiful recipe.<br />Keep enriching your life with your talent.<br />BTW I will be in Japan soon for a holiday and will definitely visit Kyoto .<br />Kind regards.Emilynoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-72111938936695129382013-12-24T17:03:38.329+09:002013-12-24T17:03:38.329+09:00I tried making the CSP today but the dough did no...I tried making the CSP today but the dough did not rise rough in size after more than 2 hours. After having them steamed, the texture was fine but kind of not fluffy like yours but more densed. What went wrong? Other than this, everything tasted superb.donnahttps://www.blogger.com/profile/04679305899620598985noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-89116573454498612982013-05-20T10:18:26.481+09:002013-05-20T10:18:26.481+09:00小麦のでんぷん小麦のでんぷんLydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-82104036881663192952013-05-17T18:39:18.339+09:002013-05-17T18:39:18.339+09:00wheat starch in Japanese is ....?
Thank you.wheat starch in Japanese is ....?<br />Thank you.Anonymoushttps://www.blogger.com/profile/04822159008401053820noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-40069775477281400052013-05-02T08:44:04.834+09:002013-05-02T08:44:04.834+09:00Hi Lydia,
I finally posted my smiling char siew ba...Hi Lydia,<br />I finally posted my smiling char siew bao based on your recipe. Thank you once again for this great recipe! <br />http://everybodyeatswell.blogspot.be/2013/05/ab-31-smiling-char-siew-bao-hong-kong.htmlMiss B @ Everybody Eats Well in Flandershttps://www.blogger.com/profile/12462712660493708119noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-403088921597353522013-03-25T11:46:47.386+09:002013-03-25T11:46:47.386+09:00Hi Miss B,
Greeting from Kyoto!
Yes, it is HK typ...Hi Miss B,<br /><br />Greeting from Kyoto!<br />Yes, it is HK type of char siew bao. <br />Based on your feedback, I think you have done a great job when adding in baking powder and glad that your baos turned out good.<br />Baking powder solution not fizzy but a little foamy as we stirring it. <br />You have just made me feel like making char siew bao today!!<br /><br />Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-33428154967760246982013-03-23T07:24:45.696+09:002013-03-23T07:24:45.696+09:00Hi Lydia,
Thank you for your recipe. I made the c...Hi Lydia,<br /><br />Thank you for your recipe. I made the char siew baos yesterday using cake flour instead of HK flour, the results were pretty good, the texture was soft and fluffy. My baos were a a little off white, they were nearly white but not yellowish. <br /><br />Just a question, is this the recipe for HK type of smiling char siew baos? Because my char siew baos all broke into a smile, Miss B @ Everybody Eats Well in Flandershttps://www.blogger.com/profile/12462712660493708119noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-52696123113813881982012-10-07T09:04:41.424+09:002012-10-07T09:04:41.424+09:00Hi, I am tempted to try making this pau. Do the pa...Hi, I am tempted to try making this pau. Do the paus need to proof again before steaming? If so, how long? Thank you.JRnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-63305576246626497022012-09-26T16:14:48.336+09:002012-09-26T16:14:48.336+09:00Hi Selbsy,
Thank you for your comment and sorry to...Hi Selbsy,<br />Thank you for your comment and sorry to hear abt your csp.<br /><br />The yellowish/brown spots problem is caused by undissolved baking powder. The dough needs to knead well after adding in baking powder.<br /><br />I really have no clue why some people succeed in their first attempt and other hit by disappointment. If you have followed the recipe closely, do try again with Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-4106901446610286772012-09-26T11:08:24.283+09:002012-09-26T11:08:24.283+09:00Hi Lydia, My making of CSP turned out to be a disa...Hi Lydia, My making of CSP turned out to be a disaster! There are brown spots on the pau surface, and it doesn't seems to rise like yours. I used instant yeast instead of instant dry yeast, same ingredients for the rest as well as method of making, not too sure what went wrong. It didnt seems to rise to double its portion after 30mins proofing. Please advise. Thanks.Selbsyhttps://www.blogger.com/profile/13652076870063735840noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-8435230306091601702012-04-13T14:35:25.179+09:002012-04-13T14:35:25.179+09:00Good question. Shortening is a saturated fat while...Good question. Shortening is a saturated fat while vegetable oil isn't so the result won't be the same.<br /><br />It would not have huge impact on the yellowish colour cos amount used in not a lot. Shortening makes nicer texture buns, if in baking bread the texture will produce moist and fine texture.Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.com