Chinese baked bbq pork buns
I have some frozen char siu bao (chinese bbq pork buns) where the directions are to steam. No problem - but, I want the top to be finished like a baked bbq bun.
Can I steam them, cool to room temp, then brush with an egg wash and pop in the over to get the tops nice and brown ???
(photo shows the top glazed rather than the white-white finish when steamed)
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4 Comments
????.
I appears I am going to have to make from scratch - or drive to the big city and get some from a Chinese bakery.
Thanks for guidance.
1) the doughs are different. I believe baked has egg and steamed does not. i don't THINK they can be interchanged but i'm sure there will be a certain answer offered eventually. I wonder if you could try SEARING the tops in a thin bit of hot oil?
2) a good dumplings BLOG w/ photos:
http://www.asiandumplingtips.com/2009/10/the-trick-to-making-bao-los-angeles-times.html