Cha Siopao (Cantonese Style Roast Pork Asado Siopao) Authentic Cantonese siopao from chef Henry Cheung of The Good Earth Restaurant, and his authentic Cantonese, also known as Hong Kong-style, Cha Siopao recipe.
- 1-1/2 cup high gluten, high protein, first class or bread flour
- 1-1/2 cup low gluten, cake flour or third-class flour (use cake flour for whiter dough)
- 6 g active dry yeast
- 3/4 tsp baking powder
- 4 tsp ammonia bicarbonate (to smoothen dough)
- 1 cup warm water
Combine yeast, ammonia and warm water. Mix flours and make a well. Pour yeast mixture in the center of the well and slowly incorporate mixture. Once the mixture is solid enough to handle, knead until smooth.
Grease bowl and put the dough, cover with cling wrap. Let it rise until the dough has doubled in size. Remove dough from bowl, put on a flat surface and sprinkle with all-purpose flour on top.
Mix baking powder with dough and knead until smooth. Roll dough to 2-inch round and 12-inch long baton/log. Set dough aside.
Cha Siu filling: (roast pork filling, good for 900 g of dough)
400 g Chinese roast pork, diced (available in Chinese restaurants)
Sauce for filling:
- 3/4 c low gluten flour
- 1/3 c scallion, chopped
- 1/3 c ginger root, pounded
- 3 tbsp salad oil
- 1 c water
- 3 tbsp sugar
- 2/3 tsp chicken powder
- 1/2 tsp red vinegar
- 1 tbsp oyster sauce
- 1 tbsp Chinese soy sauce
- 1 tsp sesame oil
- 2/3 tbsp salad oil
- white bond paper cut to size
Sift the flour, set aside. Pour in salad oil in pan and add scallions and ginger, saute. Drain oil. In a bowl, combine flour, scallions and ginger. Put mixture A in a saucepan and bring it to a boil. Take the mixture off the fire and combine with flour mixture to form a paste. Combine roast pork and B together, mix well. Combine A and B. Divide the dough and filling into equal portions and wrap filling in dough. Line with bond paper. Steam over high heat for 15 minutes.