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Chinese Bbq Pork Buns (Baked Char Siu Bao Recipe)
Ingredients
- FOR THE DOUGH:
- ▢ 160 ml heavy cream (at room temperature)
- ▢ 250 ml milk (whole milk preferred, but you can use 2%, at room temperature)
- ▢ 1 large egg (at room temperature)
- ▢ 75 g sugar
- ▢ 70 g cake flour (can substitute 1/2 cup all purpose flour sifted with 1 tbsp cornstarch)
- ▢ 500 g bread flour (tap measuring cup to avoid air pockets)
- ▢ 11 g active dry yeast (or instant yeast) or 1 tbsp
- ▢ 7 g salt or 1 1/2 tsp
- FOR THE FILLING:
- ▢ 30 ml vegetable oil or 2 tbsp
- ▢ 60 g shallots (or onion, finely chopped) or 1/2 cup
- ▢ 25 g granulated sugar or 2 tbsp
- ▢ 2 teaspoons light soy sauce
- ▢ 30 ml oyster sauce or 2 tbsp
- ▢ 1 1/2 teaspoons sesame oil
- ▢ 2 teaspoons dark soy sauce
- ▢ 180 ml chicken stock or 3/4 cup
- ▢ 18 g all purpose flour or 2 tbsp
- ▢ 300 g Chinese roast pork (char siu, finely diced) or 2 cups
- TO FINISH THE BUNS:
- ▢ egg wash (1 egg, beaten with 1 tablespoon water)
- ▢ 9 g sesame seeds (optional)
- ▢ 13 g granulated sugar (dissolved in 1 tablespoon boiling water
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