Hey there, fellow foodies! If you’re anything like me, you can’t resist the classic comfort of homebaked Cha Siu Baos. These delicious pastries from Chinese bakeries have a soft, fluffy bun filled with a delicious secret inside – tender Chinese BBQ pork, fragrant shallots, flavourful sauces, and aromatic spices. So, put on your apron, roll up your sleeves, and let’s dive into creating your own mouthwatering baked Cha Siu Baos at home.

Craving a Cha Siu Bao Fix!

Cha siu bao has always been more than just food for me; it’s a cherished part of my childhood. Whenever we had dim sum, we couldn’t resist getting them. There were two types, the steamed ones, and then there were these mouthwatering baked golden delights. You can probably guess which ones I loved the most. Every bite of the golden-brown bread with its sweet and savoury BBQ pork filling was simply delicious

Lately, I’ve been hit by some serious dim sum nostalgia. I couldn’t resist the urge to recreate the magic of Cha Siu Bao at home. There’s something undeniably magical about the heavenly soft milk bread hugging that flavour-packed BBQ pork filling. My all-time favourite milk bread recipe comes from Kristina Cho’s “Mother Of All Milk Bread” recipe. Ever since I got her book, it’s the one recipe I turn to time and time again. If you haven’t given it a try yet, I highly recommend checking it out – you won’t be disappointed!

Thermo-Tastic Cha Siu Bao: When Tech Meets Taste

Of course, with the kneading function available, I prepared the dough using my Thermomix. What I really appreciate is the convenience of not having to prepare the tang zhong separately on the stove. Less mess for me to deal with – and who doesn’t love a tidy kitchen? The built-in scales were a lifesaver, allowing me to measure and add all the ingredients in a single bowl before having the dough kneaded. It’s like having my very own sous-chef in the kitchen, making the entire process smoother than butter!

While the dough was proofing, I prepared my BBQ pork filling. Once more, I measured and mixed all the ingredients in the mixing bowl. As I crafted the buns, I took advantage of the downtime to pre-clean the mixing bowls on my Thermomix. A quick rinse afterward, and cleanup became a breeze, all while the kitchen filled with the delightful aroma.

Tangzhong: The Secret to Softer Baking

The Tangzhong technique is a method used in bread and pastry making to create a softer, moister, and fluffier texture in the final product. It involves creating a roux-like mixture by cooking a portion of the flour with water or milk to form a paste before incorporating it into the dough. Here’s how the Tangzhong technique works:

The Tangzhong technique is especially popular in Asian bread recipes, such as Japanese milk bread or Chinese buns like Cha Siu Bao, where a soft and fluffy texture is desired. It’s a simple but effective way to improve the quality of your baked goods.

Making homemade Cha Siu Bao isn’t just about food; it’s also about creating cherished memories and sharing delicious moments with your loved ones. These golden, flavourful buns are a taste of tradition and comfort, reminding us that homemade meals hold special joys. Whether you’re enjoying them hot from the oven or reminiscing about past bites, homemade Cha Siu Bao brings pure satisfaction.