Description
Pillowy Tangzhong baked buns with Chinese Barbecue Flavored Pork as filling.
Ingredients
Units
Char Siu Filling
- 2 oz (60g) Char Siu pork, finely cut into small dices
- 2 tbsp (30 ml) homemade char siu sauce
OR — Quick Filling Sauce (use instead of the homemade sauce above, not in addition)
- 1 scallion, finely chopped
- 1 tbsp (15 ml) char siu sauce (store-bought)
- 1 tbsp (15 ml) oyster sauce
Roux
- 3 tbsp (20g) flour
- 1/3 cup + 1 tbsp (100g) water
For the Main Dough
- 1 1/2 cups (195g) bread flour
- 2/3 cup (90g) cake flour
- 2 tsp (6g) instant yeast
- 2 tbsp (30g) sugar
- 1 tsp (6g) salt
- 1 medium egg
- 1/3 cup (80g) milk
- 3 tbsp (45g) unsalted butter, softened under room temperature
Brushing and Decorating
- 1 tbsp (15 ml) whisked egg
- 1 tsp roasted sesame seeds, 1 tbsp melted unsalted butter
Instructions
- In a small pan, mix flour with water and then keep stirring over a low flame until the mixture becomes thicker and thicker. And the lines of your spatula will not disappear directly. Remove from heat and cool down.
- Transfer the water roux (TangZhong Starter) mixture into a clean bowl and cover with plastic wrap and place in fridge at least overnight (I usually use around 2 days).
- Before making the main dough, move the water roux to room temperature to set for around 30 minutes.
- Add all the ingredients including milk, egg and tangzhong into a bread maker or a large mixing bowl. Then add the sugar, flour and yeast.
- Select the “dough” mode to knead until the dough becomes elastic for around 10 minutes or you can do this by hand.
- And then add butter in and select the “dough” mode once again until the dough is enough elastic (you can make a flour glove from the dough). Set aside for the first proofing until doubled in size or 2 1/2 times of the original size. The time needed is depending on your room temperature. In winter days, we might need hours.
- Transfer the dough to a clean-floured board and then divide into 8 equal portions. If you plan to make smaller ones, you can choose 12 portions and bake by batch. Cover with plastic warp and reset for around 15 minutes.
- And during this period, let’s make the filling. Cut the Char Siu pork into dices and then mix with the 2 tbsp homemade char siu sauce, or, for the quick alternative, mix with the chopped scallion, char siu sauce, and oyster sauce instead. Mix well and set aside.
- Take one portion out, press down to around wrapper. Scoop around 1 tbsp Char Siu pork filling to the center. Seal the bun completely and then turn it over. Repeat the process to assemble all the other buns.
- Transfer to a baking sheet and then wait for the second proofing, around 40 minutes or until almost doubled in size.
- Pre-heat the oven to 180 degree C. Brushing some whisked egg and decorate with white sesame seeds on top.
- Bake for 15 to 20 minutes or until well golden brown colored.
- (optional) brushing some melted butter and serve after cooling down for several minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 190