Char siu bao using water roux

I made these char siu bao (bbq meat steamed buns) with a simple yeast dough. This is not the traditional smiling (cracked top) bao recipe which takes about 2 days to prepare. Traditional smiling bao also needs super white bleached fine milled flour (Hong Kong flour) which is not easy to find even from Chinese supermarkets in London. I used standard non bleached plain flour, the buns are not

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Tainan coffin board (bread) 台南棺材板

Coffin board (棺材板 'guan chai bun') is a popular snack from Taiwan. When I first heard of this recipe, I was intrigued by its unusual name wondering how superstitious Chinese can be and how many people can get offended by its name. Coffin board resembles American's chowder filled bread bowl. Instead of crusty bread, coffin board uses fried bread similar to English fried bread but much larger

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Beef fried buns

I am in dim sum mood lately. Today lunch was some fried beef buns. Easy to make, soft and crunchy at the same time while they are still hot, very tasty. Cooking method is very similar to war tip dumplings. I have made enough for work lunch in the next couple of days.

Chinese: 牛肉水煎包Slide show, click here

Ingredients:

For the bread dough
150g strong white flour
150g plain flour
about 160 -

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Baked char siu bun with pineapple topping.

I have not made Chinese buns for a while now. Since I have some char siu sitting in the fridge I thought of making some char siu buns. I love the sweet crunchy topping on some of the buns in the chinese bakery called 'bo lo bau' or bun with a pineapple shape topping, though many have no added pineapple at all just the shape of the topping scored in diamond like this . I found this recipe with

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