David Soohoo’s Bao

Name: David Soohoo’s Bao
Cuisine: American
Ingredients: 1 large egg beaten with 1 tablespoon sugar; 1 large egg beaten with 1 tablespoon sugar; 3 tablespoons diced yellow onion or scallions, green part only; 3 tablespoons diced yellow onion or scallions, green part only; ¼ pound prepared char siu (Chinese barbecued pork); 3 tablespoons diced yellow onion or scallions, green part only; 3 tablespoons all-purpose flour; ¼ pound prepared char siu (Chinese barbecued pork); 1½ tablespoons white sesame seeds; 1 tablespoon bread machine yeast; 1 tablespoon nonfat dry milk; 5 tablespoons sugar; 3½ cups bread flour; 1 large egg; 4 tablespoons unsalted butter, melted; ⅔ cup water; 1 tablespoon sugar; 1 teaspoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 2 tablespoons oyster sauce; 1 tablespoon rice wine or dry sherry; 1 tablespoon rice wine or dry sherry; ¼ cup water

Preparation info

Makes
6
buns

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Traditionally, they are steamed until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden, resulting in a sort of Asian hamburger, which pleased the locals.

Chef David SooHoo and his wife, food writer Elaine Corn, own Bamboo restaurant in Sacramento, California, and the baked pork bao is the most popular appetizer o

Ingredients

Americas
United States
Sacramento
Starter
California
Microwave
Vegetarian

Ingredients

Method