prasantrin - the dough was tough to work with? was it too soft? too hard to roll out?
Your idea about the pork belly is great for char siu bao. it didn't look too fatty either. You must of gotten some really good lean pork belly or did most of the fat drip out?
The first day, after sitting for a few hours, the dough was just tough. It was quite difficult to break off pieces, and then it was difficult to roll out. I wondered if it was because I heated the milk (to help dissolve the sugar), but now I'm thinking I may have forgotten to add the oil. I thought I had, though.
After letting it sit for a couple of days (which is how long it took me to get back to them), it was a lot easier to work with. On both days, though, they still tasted great!
That particular piece of pork belly that I cut into was quite meaty, but the others were pretty fatty. I do find that in Japan, they trim more of the top fat off, so they were perhaps not as fatty as belly in Canada. I could only roast my char siu for 20 minutes, or it would have overcooked, so not much fat melted out.
Next time I'm going to roll the char siu in the marinade every 5 minutes during the roasting rather than every 10, to get more of the flavour of the marinade. It was still pretty tasty, but the first time I made it, it got dunked in the marinade twice while roasting rather than once, and it was definitely more flavourful.
Here are some of the Batch 2 bao before steaming:
After steaming (not very pretty, I know):
Filling--these were Tepee's chicken filling--tasty, but I had to use up some chicken breast, which I hate, so I used it instead of thigh, and I've also realized that I don't like Chinese mushrooms