Go Back
+ servings
5 from 3 votes
Char Siu Bao-Baked Buns Recipe
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Super soft Tangzhong baked buns with Chinese Char Siu Pork as filling.
Course: Dessert
Cuisine: Chinese
Keyword: buns, Char Siu
Servings: 8
Calories: 246 kcal
Author: Elaine
For the filling
  • 2 cups leftover char siu dices
  • 100 ml water
  • 1 tbsp. cornstarch
  • 1 tbsp. light soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. hoisin sauce
  • 1 tbsp. sugar
  • 20 g 2 tbsp. flour
  • 100 g 100ml water
Main dough
  • 195 g 1+1/2 cup bread flour
  • 90 g 3/4 cupcake flour
  • 6 g 2 tsp.instant yeast
  • 30 g 2 tbsp. sugar(or reduce to 10g for a salty bun)
  • 3 g 1/2 tsp.salt (or extra 3g for a salty bun)
  • 1 middle size egg
  • 80 g scant 1/4 cup milk
  • 45 g 3 and 1/2 tbsp.unsalted butter, softened under room temperature
Egg wash and decorating
  • 1 egg whisked + 1 tbsp. water
  • 1 teaspoon roasted sesame seeds
  • 1 tablespoon melted unsalted butter
Water roux
  1. In a small pan, mix flour with water and then keep stirring over slow fire until the mixture becomes thicker and thicker. And the lines of your spatula will not disappear directly. Remove from heat and cool down.
  2. Transfer the water roux (TangZhong Starter) mixture into a clean bowl and cover with plastic wrap and place in fridge at least overnight (I usually use around 2 days).
  1. Mix cornstarch with water and set aside for couple of minutes until well combined.
  2. In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices.
  3. Cover the filling and place in fridge for 30 minutes.
  1. Before making the main dough, move the water roux to room temperature to set reset for around 30 minutes.Add all the ingredients including milk, egg and tangzhong into a breadmaker or a large mixing bowl. Then add the sugar, salt, flour and yeast. Knead the dough for around 10 minutes at slow speed. And add “butter “and continue kneading for another 10 minutes at medium speed. Then set aside and wait for the first proofing. In winter days, we might need hours until the dough is 2 to 2.5 times in size.
  2. Transfer the dough to a clean-floured operation board and then divide into 8 equal portions. If you plan to make smaller ones, you can choose 12 to 14 portions and round each one.
  3. Take one portion out, press down to a round wrapper. Scoop around 1 tablespoon Char Siu pork filling to the center. Seal the bun completely and then turn it over. Repeat the process to assemble all the other buns.
  4. Set aside for the second proofing until the buns are doubled in size again.
  5. Pre-heat the oven to 180 degree C. Brush egg wash and top with white sesame seeds.
  6. Bake for 18 to 20 minutes or until well golden brown colored.
  7. (optional) brushing some melt butter and serve after cooling down for several minutes.
Nutrition Facts
Char Siu Bao-Baked Buns Recipe
Amount Per Serving
Calories 246 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 44mg15%
Sodium 347mg15%
Potassium 66mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.