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| Cha siu baau | |||||||||||
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| Traditional Chinese: | 叉燒包 | ||||||||||
| Simplified Chinese: | 叉烧包 | ||||||||||
| Hanyu Pinyin: | chā shāo bāo | ||||||||||
| Cantonese Jyutping: | caa1 siu1 baau1 | ||||||||||
| Literal meaning: | roast pork bun | ||||||||||
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Cha siu baau are Cantonese barbecue pork buns (baozi). The buns are filled with barbecue-flavoured char siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
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Variety
There are two major kinds of cha siu baau: steamed (white outside) and baked (brown colour and with glaze). Another variety, made with puff pastry, are called cha siu sou.
Ingredient
Although visually similar to other types of steamed baozi, the dough of steamed cha siu baau is unique since it makes use of both yeast and baking powder as leavening [1] [2]. This unique mix of leavening gives the dough of cha siu baau a soft, fluffy, and almost cake-like texture. Indeed the texture of the dough is so appealing that many other types of steamed baozi are made using cha siu baau dough.
Gallery
 Baked char siu baau. The dough for this type is different from the steamed version. |
See also
References
- ^ rec.food.recipes Luckytrim, Chinese Pork Buns (Cha Siu Bao) Recipe
- ^ Michelle Che, Chinese Pork Buns (Cha Siu Bao)
