This dim sum favorite is highly addictive. How can you resist sweet pork barbecue buns? Go ahead make a lot of this treat.
INGREDIENTS:
2 3/4 cups bread flour
1 Tbsp. instant yeast
1/2 Tbsp. granulated sugar
1 tsp. salt
1 cup full cream milk
1/2 cup shortening
PORK BARBECUE
FILLING
1 pc. red onion, minced
2 cloves garlic, minced
1/2 cup water
6 Tbsps. granulated sugar
2 Tbsps. hoisin sauce
2 Tbsps. soy sauce
4 Tbsps. tomato ketchup
2 Tbsps. oyster sauce
1/2 tsp. allspice powder
1/4 tsp. black pepper powder
2 Tbsps. cornstarch
300 grams pork belly, small diced
Procedure:
Combine all ingredients, except shortening, and mix in a bowl until well combined. Knead the dough until smooth before adding the shortening. Continue to knead until the dough is smooth and elastic. You can also use a mixer with a hook attachment. When the dough is ready, transfer it to a greased bowl and cover with a damp cloth. Let it rest for an hour and divide into 8 to 16 pieces. Let it rest for 10 minutes. Then knead and fold each piece of dough towards the center of the ball and rotate between your hands until smooth and round. Let them rest for 20 minutes.
Pork Barbecue Filling
While resting the dough, cook in a saucepan all ingredients until the pork is soft, and the sauce has thickened. Then let it cool down. Roll the buns into 4–inch circles. Spoon 1 tablespoon of filling onto the center, pull up edges of flattened bun, and seal the edges by pressing together and twisting. Lay them on a greased baking sheet, 3 inches apart. Cover with a clean towel and proof for an hour. Then brush the buns with egg wash and bake. Brush with honey before serving.