Char Siu Bao-Baked Buns Recipe

Super soft Tangzhong baked buns with Chinese Char Siu Pork as filling.

📝 Ingredients

• 2 cups leftover char siu dices
• 100 ml water
• 1 tbsp. cornstarch
• 1 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 1 tbsp. hoisin sauce
• 1 tbsp. sugar
• 20 g 2 tbsp. flour
• 100 g 100ml water
• 195 g 1+1/2 cup bread flour
• 90 g 3/4 cupcake flour
• 6 g 2 tsp.instant yeast
• 30 g 2 tbsp. sugar(or reduce to 10g for a salty bun)
• 3 g 1/2 tsp.salt (or extra 3g for a salty bun)
• 1 middle size egg
• 80 g scant 1/4 cup milk
• 45 g 3 and 1/2 tbsp.unsalted butter, softened under room temperature
• 1 egg whisked + 1 tbsp. water
• 1 teaspoon roasted sesame seeds
• 1 tablespoon melted unsalted butter

👨‍🍳 Instructions

1. 1--- Water roux ---
2. 2In a small pan, mix flour with water and then keep stirring over slow fire until the mixture becomes thicker and thicker. And the lines of your spatula will not disappear directly. Remove from heat and cool down.
3. 3Transfer 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).
4. 4--- Filling ---
5. 5Mix cornstarch with water and set aside for couple of minutes until well combined.
6. 6In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices.
7. 7Cover the filling and place in fridge for 30 minutes.
8. 8--- Wrapper ---
9. 9Before making the main dough, move the water roux to room temperature to set reset for around 30 minutes.Add all the ingredients including milk, egg and tangzhong into a breadmaker or a large mixing bowl. Then add the sugar, salt, flour and yeast. Knead the dough for around 10 minutes at slow speed. And add “butter “and continue kneading for another 10 minutes at medium speed. Then set aside and wait for the first proofing. In winter days, we might need hours until the dough is 2 to 2.5 times in size.
10. 10Transfer the dough to a clean-floured operation board and then divide into 8 equal portions. If you plan to make smaller ones, you can choose 12 to 14 portions and round each one.
11. 11Take one portion out, press down to a round wrapper. Scoop around 1 tablespoon 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.
12. 12Set aside for the second proofing until the buns are doubled in size again.
13. 13Pre-heat the oven to 180 degree C. Brush egg wash and top with white sesame seeds.
14. 14Bake for 18 to 20 minutes or until well golden brown colored.
15. 15(optional) brushing some melt butter and serve after cooling down for several minutes.