Char Siew Buns 叉烧餐包 2

I haven't make barbecue pork buns for a long time. The last time I made it, it should be more than ten years ago!😅
好久没有做叉烧餐包来吃了，上一次做的时候，应该是十多年前了！😅

Overnight sponge dough汤种:
(A)
50g high proten flour高筋面粉
60g boiling water滚水

Method:
Add the boiling water to the flour and mix to form a sticky dough. Leave it cool and cover with cling film. Keep in refregerator for at least 12 hours. 把两者混合搅拌成沾粘面团， 待冷， 盖上保鲜膜， 放入冰箱冷藏至少12个小时。

Main dough
(B) 
200g high protein flour高筋面粉
50g plain flour普通面粉 
4g instant yeast即溶酵母粉
35g castor sugar细糖
4g salt盐

(C) 
90g cold water冷水
60g cold eggs冷鸡蛋

(D) 
40g butter奶油 

*Fillings: 
Fry char siew (I used leftover roasted pork & char siew & some fresh pork pieces)， sliced onion and diced carrot (I use chopped spring onions) in a pan, add in Char Siew sauce ( I used some leftover char siew sauce) to taste.

*馅料：
 叉烧（我用鸡肉丁）， 洋葱丁和萝卜丁， 放入锅内炒熟， 最后加入叉烧酱调味。

Method: 

1. Remove (A) from refrigerator, put (B) into a mixing bowl, then add in (A) and (C) and knead to form a dough.把(A)从冰箱取出， 放入搅拌缸， 加入 （B)和(C), 搅拌成团。
2. Add (D) and knead to form a smooth and elastic dough. Leave it to proof for 45 minutes.加入 (D)继续搅拌成光滑有弹性的面团， 发酵45分钟。
3. Divide the dough into 80g each and shape into round. Leave to rest for 10 minutes. 面团分割成每个80g, 搓圆， 松弛10分钟。
4. Flatten the dough by rolling pin. Wrap in the fillings.用擀面棍擀扁，包入馅料。
5. Leave it to proof for another 45 minutes.10 minutes before they are done, wrap the side of the bun with pandan leave, secure with a toothpick .让它继续发酵45分钟。发酵完成10分钟前， 用香兰叶把面包围着， 用竹签固定。
6. Glaze with some egg wash. Bake at preheated oven at 190'C for 15 minutes.面包抹上蛋液， 用190‘C烤15分钟。

Recipe From: Min's blog

Happy Baking!