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1
You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
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2
I like the Noh brand, personally.
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3
Chop the char siu and mushrooms finely.
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4
Combine the water and cornstarch and stir into the char siu and mushrooms.
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5
Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
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6
Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
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7
To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
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8
Combine water with salt, milk and oil; stir in flour.
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9
Knead 5-10 minutes or until dough is smooth.
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10
Divide dough into 8 even balls.
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11
Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
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12
Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
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13
Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
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14
Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
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15
Bring the water under the steamer to a boil and steam bao for 10 minutes.
