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.

Milk Bread Recipe:

“Mother of All Bread” recipe from Mooncakes and Milkbread by Kristina Cho

Tangzhong:

• 100g milk
• 20g bread flour

Milk Bread:

• 125g milk (warmed to 110°F or 43°C)
• 1 tsp active dry yeast
• 50g granulated sugar
• 335g bread flour (plus more for the work surface)
• 1/2 teaspoon coarse salt
• 1 large egg
• 55g unsalted butter, cut into pieces and softened
• 1 tsp canola or other neutral-flavored oil (for greasing the bowl)

For the Egg Wash:

• 1 large egg
• 1 tablespoon heavy cream

Instructions:

Tangzhong:

1. In a small saucepan, combine:
   • 100g milk
   • 20g bread flour
2. Whisk the mixture until it’s smooth and there are no lumps.
3. Place the saucepan over low to medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like consistency. This should take about 2-3 minutes. Be careful not to let it burn.
4. Once the Tangzhong is ready, transfer it to a separate bowl and let it cool to room temperature. It will continue to thicken as it cools.

Milk Bread:

1. In a large mixing bowl, add:
   • 125g warm milk (heated to 110°F or 43°C)
   • 1 tsp active dry yeast
   • 50g granulated sugar
2. Stir the mixture and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
3. To the yeast mixture, add:
   • 335g bread flour
   • 1/2 teaspoon coarse salt
   • 1 large egg
4. Mix all the ingredients until a dough forms. In an electric mixer, use the dough hook to combine everything. Add the Tangzhong and mix until shaggy.
5. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next.
6. Increase speed to medium-high and continue to knead the dough until it is tacky and a bit sticky, approximately 8-9 minutes.
7. If kneading by hand, knead the dough on a floured surface for about 10-15 minutes, or until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
9. Once the dough has risen, punch it down to release any air bubbles. Shape it into the desired bread or bun shapes.
10. Prepare the egg wash by whisking together:
    • 1 large egg
    • 1 tablespoon heavy cream
11. Brush the egg wash over the shaped dough.
12. Add some toasted sesame seeds on top, if you’d like.
13. Preheat your oven to 350°F.
14. Bake the bread in the preheated for about 22-25 minutes or until it is golden brown Baking times can vary depending on the size and type of bread as well as your oven.

Thermomix Instructions:

1. In the Thermomix mixing bowl, combine:
   • 100g milk
   • 20g bread flour
2. Mix the ingredients by stirring them together at 70°C for 3 minutes on Speed 3.5. This will result in a smooth, thickened Tangzhong mixture.
3. Transfer the Tangzhong to a separate bowl and allow it to cool to room temperature. It should become a gel-like consistency during cooling.
4. Milk Bread (Using Tangzhong and Thermomix):
5. In a cleaned Thermomix mixing bowl, add:
   • 125g warm milk (heated to 110°F or 43°C)
   • 1 tsp active dry yeast
   • 50g granulated sugar
6. Mix the ingredients for 2 minutes at 37°C on Speed 1 until the yeast is activated and the mixture becomes frothy.
7. Add to the mixing bowl:
   • 335g bread flour
   • 1/2 teaspoon coarse salt
   • The prepared Tangzhong
   • 1 large egg
8. Knead the dough for 4-6 minutes on Interval Kneading setting (usually symbolized by a “Dough” or “Wheat” symbol on the machine).
9. While the dough is kneading, gradually add:
   • 55g unsalted butter, cut into pieces and softened
10. After kneading, the dough should be smooth and elastic. Remove it from the Thermomix and shape it into a ball.
11. Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
12. Once the dough has risen, punch it down to release any air bubbles. Shape it into the desired bread or bun shapes.
13. Prepare the egg wash by whisking together:
    • 1 large egg
    • 1 tablespoon heavy cream
14. Brush the egg wash over the shaped dough.
15. Add some toasted sesame seeds on top, if you’d like.
16. Preheat your oven to 350°F.
17. Bake the bread in the preheated for about 22-25 minutes or until it is golden brown. Baking times can vary depending on the size and type of bread as well as your oven.

BBQ Pork Filling:

• 300g boneless pork shoulder or pork loin, cut into small cubes
• 2 cloves garlic, minced
• 1/2 cup, onions, minced
• 1 tablespoon grated ginger
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1/2 teaspoon of salt
• 1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon sesame oil

Instructions:

1. In a bowl, combine the minced garlic, grated ginger, hoisin sauce, soy sauce, oyster sauce, honey, salt, Chinese rice wine (or sherry), Chinese five-spice powder, and sesame oil. Mix these ingredients well to create a flavourful marinade.
2. Add the cubed pork pieces to the marinade. Ensure that the pork is evenly coated with the marinade. Cover the bowl and refrigerate it for at least 2 hours, or overnight if possible. Marinating overnight will infuse the pork with more flavour.
3. After marinating, heat a wok or large skillet over medium-high heat. Add a small amount of oil (about 1-2 tablespoons) to prevent sticking.
4. Once the oil is hot, add the minced onions and stir-fry for a few minutes until they become translucent and slightly caramelized.
5. Add the marinated pork to the skillet. Stir-fry the pork pieces for about 5-7 minutes, or until they are cooked through and have a slightly caramelized and charred exterior. Be sure to stir occasionally to ensure even cooking.
6. Taste the filling and adjust the seasoning if needed. You can add a little more soy sauce, honey, or salt to suit your taste.
7. Remove the skillet from the heat and let the BBQ pork filling cool down before using it to fill your buns or other dishes.

Thermomix Instructions:

For the Marinade:

1. Place the garlic and onion in the bowl and chop for 3 seconds at speed 5. I
2. Add in the grated ginger, hoisin sauce, soy sauce, oyster sauce, honey , salt, Chinese rice wine (or sherry), Chinese five-spice powder, and sesame oil.
3. Blend the marinade by mixing for 10 seconds on Speed 4 until it’s well combined. Scrape down the sides of the bowl if necessary.

For Cooking the Pork Filling:

1. Add the 300g of diced pork into the marinade mixture in the Thermomix bowl.
2. Cook the pork filling by selecting the “Varoma” temperature setting and cooking for 10 minutes on Reverse Speed Soft.
3. After the initial cooking, check the pork for doneness. Depending on the size of your pork cubes, you may need to cook for an additional 5-10 minutes on Varoma temperature to ensure the pork is fully cooked and has a slightly caramelized exterior.
4. Taste the filling and adjust the seasoning if needed. You can add a little more soy sauce, honey, or salt to suit your taste.
5. Once the pork is cooked and seasoned to your liking, remove it from the Thermomix and let it cool down before using it to fill your buns or other dishes.