Comments on: Char Siu Bao (BBQ Pork Buns)

By: Elaine

Elaine — Mon, 29 Sep 2025 03:36:08 +0000

In reply to Jo. Yes, this is mainly in Guangdong area, the crack on the top has become its symbol

By: Jo

Jo — Sat, 20 Sep 2025 20:09:29 +0000

I am eager to try your recipe! Question … is the cracked top dough a feature of all restaurant-style char siu bao in China? Or is it a regional style, for instance only in Guangdong etc? I

By: James Dowaliby

James Dowaliby — Fri, 13 Jun 2025 18:56:54 +0000

Hello and I love this website.

I have tried a previous version of this recipe. There is both a colour difference (off white as opposed to white) and a texture difference (larger, rougher consistency) in homemade versions.

Is this a FLOUR difference? Or something else?

Thanks so much.
A Fan

By: Elaine

Elaine — Thu, 22 May 2025 03:45:17 +0000

In reply to David. I will try to include the US units in the future

By: David

David — Wed, 14 May 2025 22:20:20 +0000

Great recipe, thank you.
Can you share the recipe with “ammonium bicarbonate” also know as “bakers ammonium”. Would like to try both.

By: David

David — Wed, 14 May 2025 20:48:12 +0000

It would really helpful to have the choice of measurements in American.

By: Just being helpful

Just being helpful — Sat, 25 Jan 2025 02:51:23 +0000

In reply to Matthias Scheel.

Auf Englisch heißt das:

According to page translator, this says:

Hello, well explained but I have a question?
Why are my bases not white even though I use lotus flour? And are they shiny on the outside rather than puffy, like in a dim sum restaurant??
Regards Matthias

By: Matthias Scheel

Matthias Scheel — Tue, 10 Jan 2023 07:52:57 +0000

In reply to Elaine.

Hallo, gut erklärt aber ich habe eine Frage?
Warum werden meine Basis nicht weiß, obwohl ich Lotus Mehl nehme. Und sind außen eher glänzend als tuffig, wie im Dim Sum Restaurant??
Gruß Matthias

By: Elaine

Elaine — Sun, 08 Aug 2021 01:54:48 +0000

In reply to Doris. You need longer proofing time, Doris.