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02 November 2025
Ultimate Soft Char Siu Bao w/ Halal & Veg Fillings
Sheldo's Kitchen (adapted by JojoM)
Bakery-style Chinese BBQ pork buns made with fluffy tangzhong dough plus halal chicken and vegetarian mushroom options — same sweet-savory char siu flavour, no one left out.
Ultimate Soft Char Siu Bao 🥯✨
When you crave that soft, golden Chinese bakery bun filled with sweet-savory char siu — this version nails it. 🧡 What makes it special? A tangzhong base for pillowy dough, and a flexible filling lineup: classic pork, halal-friendly chicken, or an earthy vegetarian mushroom option. No one misses out on the flavour!
🧡 The Secret: Tangzhong Method
Tangzhong, a cooked flour paste, is the bakery’s hidden weapon. It keeps your buns soft for days and gives that “cotton bread” texture you can squish between your fingers. Don’t skip this step — it’s what separates homemade buns from the real-deal bakery kind.
🥛 Tip: The paste should thicken just enough to leave trails when stirred — smooth and glossy, never clumpy.
🍗 Three Fillings, One Dream
This recipe covers everyone at the table — pork lovers, halal eaters, and vegetarians alike. The marinade stays identical across all versions: honey, soy sauces, hoisin, five spice, and sesame oil. Each version cooks down into a thick, glossy filling you’ll want to eat by the spoonful.
- Pork Shoulder (Char Siu Classic): Caramelised edges, juicy bites, the OG.
- Chicken Thigh (Halal/Kosher): Tender, saucy, and just as satisfying.
- Mushroom Mix (Vegetarian): A blend of shiitake and chestnut mushrooms soaked in umami broth — full of depth and texture. 🍄
💡 Pro Tip: Chill the filling completely before wrapping — warm filling will tear your dough!
🍞 That Bakery-Soft Dough
A mix of bread flour, milk, butter, egg, and tangzhong yields the perfect balance between strength and tenderness.
After kneading, the dough should feel silky and elastic, not sticky or dry.
Let it proof until doubled — the key to buns that rise high and stay soft.
When shaping, roll each dough piece thinner at the edges and thicker in the centre, then pinch shut with confidence.
⏰ Proofing patience pays off — underproofed buns will burst open in the oven!
🔥 Bake to Glossy Perfection
The final touch is a double egg wash. Brush once before baking, then again halfway through for that signature Chinese bakery shine. Sprinkle sesame seeds if you like, then bake until beautifully golden.
Serve warm, glossy, and slightly sweet — with that soft pull-apart crumb everyone dreams of.
🥢 Make-Ahead & Storage
These bao freeze beautifully. Shape, freeze on a tray, and store in bags for later. When ready, thaw, proof, and bake fresh.
Leftover buns? Pop them in the oven or air fryer for a few minutes — they’ll spring right back to life.
🌙 Perfect for lunchboxes, dim sum spreads, or even Sunday batch baking.
❤️ Why You’ll Love It
- 🧈 Soft, enriched dough that stays tender for days
- 🍯 Sweet-savory glaze with deep caramel notes
- 🍄 Multiple filling options for everyone
- 🕒 Great for meal prep and freezing
- 💡 Uses tangzhong for foolproof texture
💬 Reader Highlights
⭐️ Amanda: “Dough was cloud-soft, filling tasted like bakery char siu. Make the filling the night before — totally worth it!”
⭐️ Diana: “Finally a halal-friendly char siu bao! I’m so happy you gave options for everyone ❤️.”
⭐️ Lia: “Used chicken and skipped the wine — still glossy and rich!”
⭐️ Daniel: “This made bakery buns feel doable. The instructions are gold.”
⭐️ Florence: “I baked extra dough as dinner rolls — unbelievable texture!”
🧧 Final Thoughts
These buns represent everything wonderful about Chinese bakery classics — soft, golden, sweet, and full of comforting flavour. Whether you’re making them for dim sum, lunchboxes, or just a rainy weekend project, this recipe ensures every bite feels like a trip to your favourite Asian bakery.
Serve warm with milk tea or coffee, and enjoy that irresistible glossy crust and cloud-soft crumb. ☁️💛
Ultimate Soft Char Siu Bao w/ Halal & Veg Fillings
Sheldo's Kitchen (adapted by JojoM)Bakery-style Chinese BBQ pork buns made with fluffy tangzhong dough plus halal chicken and vegetarian mushroom options — same sweet-savory char siu flavour, no one left out.
Bread And Buns
Chicken
Pork
Main Course
Vegetarian
Meal Prep
Appetizers And Snacks
Party Food
Meal Prep
Party Food
Chef's Tips
Make the filling a day ahead so it’s completely chilled — warm filling will tear the dough.
Tangzhong keeps the buns soft for 2–3 days; don’t skip it.
For alcohol-free or halal, swap Shaoxing with extra light soy sauce + water/broth.
Proof the shaped buns until puffy and very light — underproofed buns will split at the seams.
Brush with egg wash twice for that Chinese bakery sheen.
Tools Used
Mixing Bowls(opens in a new tab)Rolling PinBaking Tray(opens in a new tab)Cooling Rack(opens in a new tab)
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Ingredients
USMetric
Tangzhong (Water Roux) — for super soft buns
Enriched Dough
Classic Char Siu Pork / Chicken (Base Protein)
Vegetarian / Lacto-Ovo Mushroom Filling
Chinese BBQ Marinade (for Pork, Chicken or Mushroom)
Filling Glaze / Sauce Base (the genius part!)
Egg Wash & Finish
Instructions
Make the Tangzhong
- 1
In a small saucepan, whisk together 40g bread flour and 255g milk until no lumps remain.
- 2
Cook on medium-low, stirring constantly, until it thickens to a smooth paste (65°C / 149°F).
- 3
Transfer to a plate, cover to prevent skin, and let cool to room temperature.
Mix & Proof the Dough
- 1
In the bowl of a stand mixer, add cooled tangzhong, 350g bread flour, sugar, milk powder (if using), salt on one side and instant yeast on the other.
- 2
Add the egg and 1 tbsp milk/water, then knead on low until shaggy.
- 3
Add the softened butter a little at a time and knead 8–10 minutes until the dough is smooth, stretchy, and slightly tacky.
- 4
Shape into a ball, place in a lightly oiled bowl, cover, and proof in a warm spot until doubled (about 60–75 minutes).
Prepare the Protein (Pork or Chicken)
- 1
Toss the diced pork shoulder or chicken thigh with baking soda, water, salt, cornstarch, and oil. Let it velvet/marinate for 15–20 minutes.
- 2
Stir together all marinade ingredients in a bowl. Add the protein and coat well. For the most flavour, marinate 30 minutes or chill overnight.
- 3
Stir-fry or pan-cook the protein on medium-high until just cooked through and caramelised at the edges. Set aside.
Make the Mushroom Version (Vegetarian / Kosher-Friendly)
- 1
Squeeze water from the soaked dried shiitakes, chop finely, and reserve the soaking liquid.
- 2
Heat 1 tbsp neutral oil in a pan, cook the onion and ginger until fragrant, then add the fresh diced mushrooms and soaked shiitake.
- 3
Season with salt and cook off the moisture. Add the same Chinese BBQ marinade and cook until glossy. Set aside.
Build the Filling Sauce
- 1
In a jug, whisk cornstarch, potato starch, and 50g water into a slurry.
- 2
In a pan, heat half the oil and cook the onion and ginger until soft and sweet.
- 3
Add honey, light soy, hoisin, sesame oil, white pepper, five spice, bouillon, dark soy, and 150g water/mushroom broth. Bring to a gentle simmer.
- 4
Stream in the slurry while stirring until thick, shiny, and spoonable — you want a cohesive saucy base.
- 5
Fold in your cooked pork/chicken OR the mushroom mix. Add the remaining oil for shine. Spread on a tray to cool completely.
Shape the Buns
- 1
Punch down the risen dough and divide into 12 equal pieces (about 65–70g each).
- 2
Shape each piece into a ball, cover, and rest 10 minutes so the gluten relaxes.
- 3
Roll each piece into a disc, thicker in the centre and thinner at the edges.
- 4
Add 1–2 tbsp chilled filling in the centre. Pleat and pinch to seal well so the sauce doesn’t leak.
- 5
Place seam-side down on a parchment-lined tray, leaving space to rise.
Final Proof & Bake
- 1
Cover the trays and proof again until puffy and very light to the touch, 35–45 minutes depending on the room (London kitchens: closer to 40 minutes).
- 2
Preheat the oven to 180°C (160°C fan) / 350°F.
- 3
Brush the buns gently with egg wash. For extra shine, brush again halfway through baking.
- 4
Bake 15–18 minutes or until deep golden, glossy, and the bottoms sound hollow.
- 5
Cool on a rack for 5–10 minutes before serving — the filling will be hot.
Storage / Reheat
- 1
Keep in an airtight container at room temp for 1 day or chill up to 3 days.
- 2
Reheat in a 160°C oven for 5–6 minutes or in an air fryer until warmed through.
Comments & Reviews
Florence
11/2/2025
Made extra dough and baked them plain as rolls — honestly the best texture I’ve had from a milk bread style dough.
Daniel
11/2/2025
Your instructions made this way less scary. I always thought bakery buns were too hard to attempt at home.
Lia
11/2/2025
I used chicken and skipped Shaoxing — still super flavourful and glossy!
Diana
11/2/2025
Love that you did tangzhong right at the start, it makes it so much easier. Thanks for giving halal and veg versions too ❤️
Amanda
11/2/2025
Followed the whole thing exactly — dough was cloud-soft and the filling tasted like bakery char siu. Next time I’ll make filling the day before.
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Nutrition Facts
Serving Size: 1 bun (1/12 recipe)
Calories 290
% Daily Value*
Total Fat 10g13%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 35mg12%
Sodium 420mg18%
Total Carbohydrates 38g14%
Dietary Fiber 1g4%
Sugars 9g
Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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