Steamed BBQ pork buns (Char siu bao) from The Woks of Life

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Notes about this recipe

  • chawkins on May 31, 2015

    Mine did not turn out as snow white as their picture, but then I used unbleached flour. The taste was great. The dough was somewhat difficult to work with, kind of oily and did not want to stick together, so some of my buns kind of opened up when steamed, but the filling did not spill out, so no mess. The dough did turn hard the next day but became fluffy when resteamed. Not a bad recipe, but not great either.

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