What you will need:
For the dough:
3 cups bread flour
3 Tbsp Custard Powder
1 Tbsp nonfat dry milk
1 Tbsp instant yeast
1/4 cup white sugar
2 Tbsp butter, room temp
3 Tbsp vegetable or canola oil
1 egg, lightly beaten
1/4 cup water
bench flour and oil for proofing bowl
For the water roux:
1/2 cup water
2 Tbsp bread flour
For the filling:
2 Tbsp vegetable or canola oil
1 small yellow or brown onion, finely chopped
2 Tbsp rice wine or sherry
3/4 pound roasted Chinese barbecued pork, diced into 1/4″ cubes
6 Tbsp water
4 tsp oyster sauce
4 tsp low sodium soy sauce
1 Tbsp hoisin sauce
1 tsp sesame oil
2 Tbsp sugar
5 tsp cornstarch
1/4 tsp ground black pepper
1- 3/4 oz. package of fresh chives, chopped
Steps to yummy goodness:
For the pork filling:
1. Put a large skillet on medium-high heat. Add the oil to the pan and then add chopped white onions.
2. Cook onions until softened and lightly caramelized, about 5-7 minutes. Pour in the sherry or rice wine and let it cook out. 3. Lower the heat to medium and add in the diced pork. Cook this mixture for an extra 2 minutes.
4. Meanwhile, mix all the rest of the ingredients (except chives) in a small bowl to create a slurry.
5. Add the slurry to the pork and onion mixture, wait for it to come to a boil, and cook the filling until it becomes dark brown and translucent. Turn off the heat and transfer the filling to a medium bowl.
6. Cover the filling and set it aside to cool to room temperature. When filling has completely cooled, mix in all but 2 Tbsp of the chopped chives. The remaining 2 Tbsp of chives are used later to garnish the buns.
For the water roux:
1. Place a 1/2 cup of cold water into a small saucepan and add the 2 Tbsp of bread flour.
2. Mix well until the mixture resembles homogenized milk, then turn on stove top to medium heat.
3. Cook the roux until it thickens up and has the consistency of a thick yogurt, making sure to keep the mixture a pure white color by not overcooking. The mixture should not exceed 150 degrees F.
4. Place the mixture into a small bowl and cover with plastic wrap, making contact with the top surface of the roux (to prevent a skin from forming). You should end up with about 1/3 cup of roux, ready to use when it has cooled back down to room temperature.
For the dough:
1. Using the bowl of a stand mixer, place all the wet dough ingredients (including the roux) into the mixing bowl. Place the bowl in the stand mixer with a dough hook attachment and start to mix on low speed.
2. Add the yeast, sugar, milk powder, and custard powder first.Then add the bread flour gradually, a cup at a time, scraping down the insides of the mixing bowl periodically. Increase the speed to low-medium and continue to mix until the shaggy mass becomes a soft and supple ball of dough. If necessary, gradually add a teaspoon of water at a time until the dough comes together.
3. Knead the dough for 10 minutes.
4. Transfer the ball of dough to an oiled bowl to proof, lightly coating all sides of the dough with some of the same oil.
5. Cover the bowl lightly with plastic wrap.
6. Let the dough proof in a warm, draft free place for 30-40 minutes or until the mass has doubled in volume.
7. After the dough has doubled in volume, punch it down and transfer it to a work surface lightly dusted with bench flour. 8. Give the dough a few light kneadings, then portion dough out into 16 equal pieces
Now to make the buns:
1. Roll out each of the 16 dough pieces into a roughly 4″ round or square, making sure to keep the thickness of the dough even throughout in each piece.
2. Fill each flattened piece with 1 1/2 Tbsp of meat filling.
3. Gather the edges to pinch and seal, then flip the bun over so that the smooth side faces up.
4. Place buns into cupcake cases and transfer to a 12 hole muffin or tart pan, then cover loosely with plastic wrap.
5. Let the buns rise for 30-40 minutes, or long enough for them to have doubled in puffiness.
6. Pre-heat the oven to 350 degrees F.
7. After the second rising, brush the tops of the buns with egg wash, then sprinkle with sesame seeds (optional)
8. Bake in oven for about 15 minutes, or until buns turn a light golden brown. Remove from oven, transfer to a cooling rack to sit for a few minutes, then give the buns a generous brushing of thinned honey.
9. Sprinkle with fresh chives and serve!
These can also be steamed in a more traditional way with a bamboo steam basket (like in the photo above). If you decided to do it that way be sure to place down some parchment paper to prevent the buns from sticking to the basket. Steam for 15-20minutes or until the buns have become puffy, once they’re done let them sit for 8-10minutes before serving.