I have to share this Velvety sauce as this sauce kicked the Char Siew Pau/Bao up a few knotches and moved it to my favorite, will not go back to my older recipe. The recipe for the sauce makes a fairly large batch and it is worth the while cos it will keep well in the fridge and every time you want to make Char Siew Pau/Bao, half the work is done if you have Char Siew and all you have to do is to make the Pau/Bao dough. Talking about Pau/Bao Dough, i get all excited when i see a new recipe and what a let- down to the excitement when the result is not up to my expectation. I still fall back to SuperSoft Pau and if you are lazy and do not want to make the Tangzhong, go ahead and follow Tien Tsin Pau recipe or Pan Fried Pau, they are very good pau doughs which my picky pau eater, Renee approves.
I am posting the Velvety Sauce as the Ingredients and Method for making the Pau/Bao Dough are already posted in the 3 links i have provided above. You can make
Char Siew following these 2 recipes - Char Siew and Lam Yee Char Siew
