Char Siu Bao 叉烧包 (Chinese Baked BBQ Buns)

Char Siu Bao 叉烧包 (Chinese Baked BBQ Buns)

Ingredients:

Buns:

2 1/4 tsp yeast

2 tbsp sugar

2 tbsp vegetable oil

1/3 cup milk

1/2 cup hot water

2 cups plain flour + lots for dusting

Filling:

400 g pork loin, cubed or 1/2 lb Char Siu pork, cut into small cubes

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp brown sugar

2 tbsp cornstarch, dissolved in 1/3 cup water

4 cloves garlic, minced

1 tsp Chinese five spice powder

1 cup water

oil

salt

Glaze and Topping:

1 egg, beaten

1/4 cup honey

2 tbsp black/white sesame seeds

Instructions:

To make the buns:

In a large bowl, mix together hot water and sugar, continuously stir until dissolved.

Add-in yeast and mix until dissolved.

Mix-in oil and milk.

Add flour, mix thoroughly then knead in a floured board until it’s not sticky on the hands. 

When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.

Put the dough in a lightly oiled bowl, cover with a cling wrap, and leave to rise in a draught-free place  for at least an hour or until double in size.

Meanwhile, prepare the filling.

To make the filling:

Add-in oil in a heated pan and sauté garlic; then add pork, stir fry pork for 3 minutes.

Add-in water, soy sauce, brown sugar and 5 spice powder. Bring to a boil and simmer in low heat for an hour or two, until the meat breaks apart, mixing occasionally to prevent burning, add additional water if needed.

Once meat has broken down, add hoisin sauce then thicken it with cornstarch mixture,  simmer further until sauce thickens.

Season with salt. Set aside to cool.

When the dough is ready, Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.

Remove from container then knead again on a floured board for roughly 3 minutes, divide into 6-8 balls.

Flatten each ball and place 2 spoonful of the meat mixture, gather all sides and press to seal.

Place on a well-greased baking pan with seal on the bottom side.

Repeat with the remaining dough.

Cover and set aside filled buns, and let it rise for 15 minutes then bake in a 200ºC preheated oven for 12 minutes.

Remove from oven then brush top with beaten eggs, put back in oven then bake for again 3 minutes.

Remove from oven again then brush top with honey and sprinkle sesame seeds. Bake again for 3 minutes.

Remove from oven and brush again with honey; then bake again for 5 minutes.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

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(Homemade) Chinese Five Spice Powder

Ingredients:
1 tsp ground Szechwan pepper
1 tsp ground star anise
1 1/4 tsp ground fennel seeds
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground white pepper

Instructions:
Combine and Mix all ingredients well in small airtight container. Store in a cool, dry place.

Note:
Use five-spice powder sparingly, as it can be quite pungent.
If desired, you can substitute black peppercorns for the Szechuan peppercorn.