3 pcs. Did you know that char siu means pork marinated and bao means buns? Did you know that it takes two days to rise the dough? Did you know that the score mark on top of the buns is not imperfection but our quality mark?
This is what it takes to make dimsum and why people tend to give up when experimenting at home - even the Chinese. Good things takes time. Time to learn the techniques and then time to master it. At Hidden Dimsum we started the dough for a couple of days ago by mixing two flour combination. Then, after second rise we never know if the dough has risen enough. All the while we spend the time in marinate and slow cook our pork with home made soy sauce. Will this char siu bao batch become a success? We don't know yet, but excited we are and confident we are! At the time you order your char siu bao, we started to steam it. Often times Wang and chef stay anticipated around the steam to allow the quality to reveal itself. Then when we see the score on top, there we are! The dough has risen sufficiently in the steaming process to allow the top to flake. Your char siu bao is ready!
See? This kind of story if the process behind you seldom hear when you order a char siu bao a busy Friday evening when we run a full house at Hidden Dimsum. This is why we often say, we have made ours. Stretched to the limit. Committed ourselves to it! The rest is up to you to cease the moment around a table!