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Char siu bao
A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Char siu bao, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Char siu bao. Char siu bao (叉烧包), a Guangdong plate from China. Here is the whole thing, one move at a time.
On screen. Char siu bao
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Char siu bao, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Char siu bao. Char siu bao (叉烧包), a Guangdong plate from China.
On screen. Char siu bao
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out all-purpose flour, pork tenderloin, hoisin sauce, honey, soy sauce. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Scale, Mixing bowls, Parchment, The pan in the method, Cooling rack, Skewer or toothpick, Oven thermometer.
On screen. Oven · Scale · Mixing bowls
Scene 5 · step · 7s
Step 1
Shot. Char siu bao: oven dial and weighed ingredients. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat oven 15 min in real time.
Voiceover. Set the oven to 350°F / 177°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, pork tenderloin, hoisin sauce, honey, soy sauce, baking powder, scallion, water, kosher salt, toasted sesame oil. Char siu bao is cooked in Guangdong as its own plate, not as a copy of a restaurant menu. Chop lacquered pork, wrap it in a soft dough, and steam the buns until they open at the top. Amounts are for 4 from foods this library can count.
On screen. Set the oven to 350°F / 177°C and… · Heat oven 15 min
Scene 6 · step · 6s
Step 2
Shot. Char siu bao: pan lined with parchment. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Line the pan with parchment. If this is Char siu bao, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
On screen. Line the pan with parchment. If this is Char…
Scene 7 · step · 6s
Step 3
Shot. Char siu bao: batter or dough just combined. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Char siu bao is even, with no dry streaks and no long mixing after that.
On screen. Stir the dry ingredients in one bowl and the…
Scene 8 · step · 6s
Step 4
Shot. Char siu bao: batter leveled in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Scrape the mixture into the pan and level the top. Char siu bao bakes evenly only when the center is not a dome of unmixed batter.
On screen. Scrape the mixture into the pan and level the…
- 🇨🇳 ChinaEast Asiaicon-china-char-siu-bao-icon-china-char-siu-bao-9
Step 5
step · china
Scene 9 · step · 7s
Step 5
Shot. Char siu bao: baked until the doneness cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake about 39 min in real time.
Voiceover. Bake at 350°F / 177°C until this is true: The crust of Char siu bao is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy. Start checking at 39 minutes. Opening the door early drops the heat.
On screen. Bake at 350°F / 177°C until this is… · Bake about 39 min
- 🇨🇳 ChinaEast Asiaicon-china-char-siu-bao-icon-china-char-siu-bao-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Char siu bao: cooling on a rack. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Cool 10 min in real time.
Voiceover. Cool Char siu bao in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Char siu bao in this shot order and no other: broth poured from a height into a bowl; the table set with the garnish in a small bowl; a thermometer in the thickest center; parchment pressed into the pan. Slate words for the editor: zephyr, trivet, tender, ripple, marble, griddle, drizzle, emberfold, amber, thistle.
On screen. Cool Char siu bao in the pan for 10… · Cool 10 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The crust of Char siu bao is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Char siu bao looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Char siu bao spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Char siu bao completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 373 calories, with 21.9 grams of protein. Pai marks it Moderate.
On screen. 373 kcal · 21.9 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 servings. Eat while it is at its best.
On screen. Char siu bao
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Char siu bao from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.