one of the most delicious things to eat i'm going to show you how to do it with
a home hack to get restaurant quality results with minimum effort let's do it
as always there's a full list of the ingredients in the description below
or you can take a screenshot now there's quite a few ingredients
we're going to break it down into three sections the bow bun the char sui sauce and the finishing
so we're going to start by making the bow dough we're going to put in 140 grams of filtered water
we're going to put 14 grams of double cream and we're going to put 14 grams of dried active yeast
you can use fresh yeast if you got it just put 30 grams instead and then we're gonna add 26 grams
of caster sugar so we're gonna give that a mix and then we're gonna leave it to stand for five
minutes to allow the yeast to activate then we're gonna put 240 grams of flour five grams of salt
three grams of baking powder and give that a good mix just to make sure it's all incorporated
and now we're gonna add all of the yeast mix now we're gonna get it into a machine
or you can work it by hand until the dough has come away nicely from the
side of the bowl this will take about five minutes to get the right gluten development
remove from the bowl and bring it all together and we're gonna put it into an oiled bowl
we're gonna cling film it and leave it to prove at room temperature around 21 degrees for 45 minutes
obviously depending on your room temperature the time may vary but you want it to double in
size so while that's proving we're going to make the charsui sauce we're going to start with the
seasoning that's 20 grams of ginger and garlic paste that's 50 50 ginger and garlic 30 grams
of dark soy sauce we're going to add four grams of fish sauce and 20 grams of corn flour we're going
to mix that together and make it into a nice paste and we're going to use that to thicken the sauce
this is like an umami powerhouse and it's going to take our sauce to the next level so now we're
going to make the sauce we're going to take 40 grams of rice wine vinegar you can use white
wine if we haven't got it and we're going to add 100 grams of caster sugar to a pan we're going to
add 4 grams of smoked paprika and 5 spice that's about a teaspoon of each we're gonna mix that
up and then bring it up to the boil once it's up to the boil we're gonna put in the seasoning and
boil it until it's thickened for about a minute that's gonna cook out the garlic ginger and flour
and that's gonna taste absolutely incredible now while that's cooling down we're going to
take these chilies and we're going to slice them on the angle we're going to put them into a bowl
and we're going to cover them with vinegar and season with salt and we're going to leave that
to marinade until we need them later do a load of these it's a great thing to have in the fridge
next up is the salted carrot we're just going to take some carrots and we're going to peel them
then we're going to cut them and we're going to slice them on the mandolin
a couple of millimeters thick if you haven't got a mandolin you can use a vegetable peeler it's
not the same but you'll get similar results just peel it to get thin strips and then we're going to
take a knife and we're going to cut it into thin strips also known as julienne in the restaurant
so once we've done that we're going to put it into the bowl we're going to season it with salt
and that's just going to bring out all the flavor and allow the carrot to break down
in top restaurants all around the world we would take our pork we'd marinate and brine for 12 hours
we'd vacuum pack it with her spices aromat we'd water bath it at low temperatures for 24 hours we
can do this at home but there's a better way home hack time so you get this pork in most
supermarkets it's normally under description slow cooked and it is incredibly tender
and it saves you a lot of time it's done by the same companies that produce stocks and sources for
michigan star restaurants add our char sui sauce to this give it a good mix it will blow your mind
when the dough is double in size it is time to shape we're going to tip it out onto the bench
and make a hole in the middle we're just going to run it around our fingers to stretch it so
that you have a nice even thickness now after we stretched it out to an even thickness we're
going to put it on the bench and we're going to cut into 50 gram pieces the best way to do this
is to take one piece weigh it get a benchmark and then start weighing them all out to 50 grams
after they're all weighed out to 50 grams we're gonna roll them into smooth balls
and when they're all rolled out we're going to cover in cling film to stop them getting dry
so now it's time to finish the shaping of the bow buns you need to get a little bowl
with oil and a pastry brush ready and you also need to get some grease proof squares
so once we've got all this ready we are ready for the final shaping
you want to take a ball of dough and you want to pin it out as far as it will go
once you think it's as far as it will go like so brush it with oil fold it in half and then lay
it onto a greaseproof square then we're going to put it into a tray and we're going to cover it and
we're going to give it its final proof for about 45 minutes obviously room temperature depending
while it's coming to the end of the proof we've got a pan of water on the boil
we load these bowel buns into our bamboo steamer we put the lid on and we steam them for 15 minutes
and now for the moment of truth and they're ready they are beautiful light and fluffy i mean look at
that texture so now it's time to finish them and take them to the next level what we want to do
is we want to warm our souly pork then we're going to load it generously into the bowel bun we're
going to top it with our salted carrot and we're going to add some sliced spring onions and our
pickled chili now for that special touch i'm gonna add my pickled magnolia it is exactly like pickled
ginger and if you haven't tried it check out my recipe i'll link to it now it will blow your mind
and for the final touch we're just going to put a skewer through both sides to hold it into place
and top it with freshly picked coriander if you've enjoyed this video please hit
the thumbs up and be sure to subscribe as i'm serving up new videos every single week
that's my steamed bell buns with char sui pork i've been the london chef thank you for watching