I made these BBQ pork buns for our supper tonight and for breakfast tomorrow. These types of buns are very popular at dim sum restaurant or Chinese Bakeries and it is filled with succulent sweet and savory BBQ pork filling. For these buns, normally, I used some leftover BBQ Char Siew or roast pork to make. This time I bought some BBQ pork from the NSK Supermarket.
BBQ Pork Buns
Ingredients for dough:
600g High Protein flour
2 tbsp custard powder
2 eggs
10g dried yeast
150g sugar
270ml water
40g butter
1 egg – for egg wash
Method:
1. Combined flour, custard powder, milk powder, sugar, eggs, water and yeast in the mixing bowl. Mix well until well combined.Knead them until it come to a soth dough.
2. Add in the butter and continue to knead until they become smooth dough.
3. Cover the dough with a wet towel or cling wrap and let it to rise until double in size (It took me an hour to proof the dough.
4. Punch down the dough gives it a few knead and divide the dough into 50g equal portions. Shape them into round balls and let it rest for 10 minutes.
5. Take each ball, flatten them and shape into a circle and put in the fillings, seal tightly. Do the same for the rest of the buns and cover them and let it proof in your baking tray for another 60 minutes. Brush the buns with egg wash and bake in a preheated oven at 200 degree C for 15 minutes or until golden brown.
6. Brush honey water or egg wash immediately after take out from the oven.
Ingredients for the fillings:
400 gram BBQ meat/Char siew
1 clove garlic - chopped (optional)
1 big onion – finely chopped
Seasonings:
1 tbsp of hoisin Sauce
2 tbsp of oyster sauce ( if no hoisin sauce, just add in 3 tbsp of oyster sauce)
2 tsp dark soya sauce
2 tbsp of sugar
Pepper to taste
¾ cup of water
For thickening the sauce:
2 tsp cornstarch + 2 tbsp water
Method:
1. Heat up about 2 tbsp of oil in wok, add in the garlic and onion and stir fry until lightly brown and fragrant.
2. Add in the BBQ meat and all the seasonings. Give it a few toss and add in about ¾ cup water. Bring it up to a boil and let it simmer for a few minutes or until the sauce nearly dries up.
3. Add in the thickening and bring it up to a boil again. Check seasoning and see if it needs any salt or sugar. Dish out and cool the filling for several hours or cool in the refrigerator before using it.
Enjoy making!!
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