Piggy BBQ Pork Steamed Bun aka Char Siu Pau 可爱小猪叉烧包

Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. I have shared the recipe few years back in February 2016. The previous recipe that I've shared was an old recipe that yield soft and fluffy steamed buns that stay soft even after cooled. I used to make steamed bun in the morning and eat as supper at night using that same old recipe... 

Love this juicy char siu fillings.
This time I reduced dark soy sauce, didn't use oyster sauce.
I added some char siu sauce for brighter colour.

Cute Piggy Char Siu Bao

On busy school weeks, my son requested Char Siu Pau for breakfast again. After trial and tested a few rounds playing with natural colouring in steamed buns, I have finally get the colour right with light pink using natural red yeast rice powder. My previous attempt was a little too dark pink....

This was done last year...in July 2018.

Also, I have modified the dough recipe. This method is quicker with just one proofing and without the need of adding baking powder. Of course if you have time, you can try out my old school char siew pau 家乡叉烧包 recipe, click here for recipe. 

Recipe adapted from here.

Ingredients: Yield 6 buns

(A)

150g Plain Flour/ Hong Kong Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you're new in making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

Red Yeast Rice Powder and Charcoal Powder 红菊粉和黑炭粉，适量

1-2 tbsp Milk, if needed 牛奶，适量

Char Siu filling recipe 点击链接进入叉烧馅料食谱：<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >> 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。

2. When the dough is ready, transfer the dough onto table top. Portion out 6 x 40g dough, knead each individual dough into round shape, cover the dough with cling wrap, keep chill in the refrigerator. Use remaining dough for black and pink dough. 

把揉好的面团先割出6份40克面团，每份搓圆，盖上保鲜纸放进冰箱。剩下的面团分别做粉红色和黑色面团。

3. Prepare pink colour dough: knead in some red yeast rice powder and milk. Cover with cling wrap and keep chill in the refrigerator. 
粉红色面团：加少许红菊粉和牛奶，揉均。盖好，放进冰箱。

4. Prepare black colour dough: knead in some charcoal powder and milk. Cover with cling wrap and store in the refrigerator. 
黑色面团：加少许黑炭粉和牛奶，揉均。盖好，放进冰箱。

Tips: While working on each colour dough, keep the remaining dough in the refrigerator. 
小贴士：还没操作的面团先用保鲜纸盖好放进冰箱。

5. Remove plain dough from the refrigerator, wrap in char siu fillings. Repeat for all 6 buns.

取出白面团，包叉烧馅料。

6. Remove pink and black dough from the refrigerator, gently roll the dough and shape pink as piggy ears and nose/ snouts, black for the eyes and mouth. Brush some milk on the bun to attach the facial details. You can refer here for details method.
取出粉红色和黑色面团，分别造型。然后在包子上涂少许牛奶，然后粘上粉红耳朵／鼻子和黑色眼睛等。详细做法可参考这里。

7. Let it proof for about 50 minutes or doubled in size and steam on high for 15 minutes. When it's done, turn off heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.

做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才开盖把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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By readers, some feedback from those who have tried this recipe:

By Lene Miranda Jusoy

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