CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE)

If you can’t find char siu anywhere nearby and don’t have time to make it, use regular roasted or barbecued pork.

The seasoning for the filling is really flavorful and creates delicious baked BBQ pork buns everyone will love.

CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE)

Servings

12

servings
Prep time

20

minutes
Cooking time

12

minutes
Total time

2

minutes

Ingredients

  • 7 g (1 packet, 2 1/4 teaspoons) active dry yeast

  • 400 g (3 cups) bread flour

  • 40 g (3 tablespoons) sugar

  • 250 ml (1 cup + 2 teaspoons) milk , warm (~110°F) (plus 1 tablespoon to wash the buns)

  • 1 egg

  • 5 g (1 teaspoon) salt

  • 60 g (3 tablespoons) butter , melted & cooled

  • 1 tablespoon oyster sauce

  • 4 tablespoons chicken stock

  • 1 tablespoon sugar

  • 2 tablespoons hoisin sauce

  • 1 clove garlic , grated

  • 1 tablespoon Shaoxing wine (or dry sherry

  • 1 heaping cup (180 g / 6.5 oz) homemade char siu , diced (or store-bought char siu)

  • 1/8 teaspoon five spice powder

  • 2 tablespoons cornstarch

Directions

  • Pour the milk into a small bowl and warm it to approximately 100 to 110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature.
  • Add the yeast and a pinch of the sugar to the warm milk. Let the yeast activate for 5 to 10 minutes, until the mixture is bubbling and frothy.
  • Add the remaining dough ingredients into your stand mixer bowl. Pour the activated yeast and milk over everything. Stir a few times with a spatula to make a rough dough. Knead with the hook attachment on setting 6 for 15 to 17 minutes, until the dough is smooth and stretchable. Test the dough by pulling a piece of it using both hands. It should stretch into a very thin and translucent sheet. (This dough can be kneaded by hand, but it is a wet dough, so having a dough scraper for the process will be very helpful. Knead it for 20 to 30 minutes in this case.)
  • While kneading the dough, grease the inside of a large bowl with a thin layer of butter or oil.
  • Pull the dough into a tight ball using your hands and place it into the greased bowl. Flip the dough ball a couple of times so that it is fully coated in the butter. Cover with plastic wrap. Let it proof until the size has doubled, about 1 hour in the winter, or 30 to 45 minutes in summer. (*Footnote 1)

Article Source :https://omnivorescookbook.com/baked-bbq-pork-buns/

Angela Florence