Cha siu baau
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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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[edit] 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.
[edit] Ingredient
Although visually similar to other types of steamed baozi, the dough of steamed cha siu baau is unique since it makes use 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.
[edit] Gallery
 Baked char siu baau. The dough for this type is different from the steamed version. |
[edit] See also
[edit] References
- ^ rec.food.recipes Luckytrim, Chinese Pork Buns (Cha Siu Bao) Recipe
- ^ Michelle Che, Chinese Pork Buns (Cha Siu Bao)
