Ingredients
Units
Scale
- Roasted BBQ pork filling:
- About 5 1/2 oz. cha siu roasted BBQ pork, very finely diced
- 1/2 Tbsp. Peanut oil or neutral oil
- 1/2 onion, very finely minced
- 2 cloves garlic, minced
- 1 1/2 tsp. red miso or Fujianese hong zao paste (HIGHLY optional TFD addition that is not used in classic recipe)
- 4 1/2 oz. chicken stock
- 3 Tbsp. Megachef brand oyster sauce
- 1/2 tsp. Pearl River brand dark soy sauce (use 1 tsp. If not using miso)
- 1/2 tsp. 5-spice powder (use 1 tsp. if not using curry ketchup)
- 1/2 tsp. Chinese rose wine (strongly preferred), shaoxing rice wine or dry sherry
- 1/2 Tbsp. Koon Chun brand hoisin sauce
- 1 tsp. Judge Casey’s brand curry ketchup (optional TFD change to original recipe, Heinz ketchup can be substituted)
- 1/2 tsp. Heinz ketchup
- 1/2 tsp. Kadoya brand sesame oil
- 3 Tbsp. tapioca starch (or cornstarch), mixed with 4 Tbsp. water
- ***
- Dough Starter:
- 113 g bleached cake flour – do not use unbleached!
- 2 g active dry yeast
- 15 g granulated sugar
- 62 g room temperature bottled water
- ***
- Dough:
- starter dough from above
- 2 g baking ammonia dissolved in 2 tsp. bottled water
- 1 ml lye water
- 60 g granulated sugar
- 75 g bleached cake flour – do not use unbleached!
- 40 g wheat starch
- 10 g baking powder
- 20 ml whole milk
- 27 ml neutral vegetable oil
- 15 ml white vinegar
- ***
- For steaming:
- water
- 1 Tbsp. white vinegar
Instructions
- Make the dough starter (the night before): In a small bowl, add in 113g cake flour, 2g active dry yeast, 15g sugar and 62g water. Knead together until it forms a dough. (It will be on the dry side). Cover with plastic wrap and leave at room temperature overnight.
- Make the filling (the night before): In a large frying pan, sauté the onions and garlic until translucent, about 3-4 minutes over medium heat. Add in the diced BBQ pork and continue to sauté until the pork is heated through. Add in chicken stock, then add in 5-spice powder, Chinese rose wine, hoisin sauce, and ketchups, stir in a little sesame oil. then add oyster sauce and dark soy sauce. Leave it to boil for 30 seconds.
- Turn the heat to the lowest setting. Mix the starch water very well, then pour in. Stir constantly until the liquid turns into jelly. Transfer to a bowl to cool. Mix well and refrigerate the pork filling for at least 4-6 hours, or overnight.
- Make the dough: Transfer the starter mixture from the night before in to a larger bowl. Add 2g baking ammonia dissolved in 2 teaspoon of water + 1 ml lye water. (Be careful, it will smell!) Knead in the 60g granulated sugar, until it dissolves a little. Add in the cake flour, wheat starch and baking powder. Add in the milk, oil, and vinegar. Knead until the dough comes together. Cover the bowl with a plate or plastic wrap and leave it to rest for about 30 minutes in a warm location.
- Divide the BBQ pork mixture into 10 portions, about 1 oz. each. Place the scoops onto a plate and chill in the fridge until just about ready to assemble. (Don’t keep it at room temperature).
- When the dough shows some bubbles and has risen a little, lightly dust the work surface with some wheat starch and divide the dough into 10 equal portions. (About 45-50g each). Roll the portioned dough into a flat disc and place a scoop of cha siu BBQ pork filling in the center. Gather the dough up in 3 places, forming a triangular shape (like a samosa). Gently press the center down, and gather the sides up, forming a bulb shape. Pinch the 3 seams together on the sides.
- Place the bun onto a piece of parchment paper or muffin liner. Repeat with the remaining dough and filling. Cover the buns with some plastic wrap and leave to rest in a warm location for about 20-30 minutes.
- Steam the buns: Fill a large wok or pot (that can fit a steaming rack) with water and add 1 Tbsp white vinegar to it to prevent the dough from turning yellowish. Bring the water to a boil over high heat. Once the water is vigorously boiling, place 3-4 buns onto the steaming rack and transfer it to the pot or wok. Cover with a lid and ensure that any steam vents are covered (I used a wet cloth), and place a kitchen towel over the rim of the lid, to help trap in as much steam as possible.
- Steam the buns for 12-13 minutes, until buns have formed cracks. Remove the buns and repeat with the remaining buns, then serve immediately.
