Super-easy baked char siu buns2014-02-16
This is a favorite of mine, especially when it’s steamed. The recipe below, however, is for the baked version which is just as good and less work. I still haven’t found the perfect recipe for steamed buns so drop me a line if you do have it and don’t mind sharing.
- 3.5 cups flour
- 1 sachet of dry yeast + 4 tablespoons lukewarm water
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 4 tablespoons shortening
- 1 cup milk
- 1/3-1/2 cup warm water
- 1 egg, beaten
- Char siu filling
- 500g char siu, chopped
- 1 large onion, chopped
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1.5 tablespoon cornstarch
- 300mL cold water
Combine the yeast, 1 tablespoon sugar, and 4 tablespoons warm water. Set aside for 10 minutes.
Combine the flour, 2 tablespoons sugar and salt in a mixing bowl.
Cut the shortening into the flour until the flour is crumbly.
Add the yeast, milk and water to the flour and mix until a dough is form, about 10 minutes with a Kitchen Aid or longer if by hand.
Drizzle some oil on the side of the bowl and using a spatula, work the dough away from the bowl allowing the oil to coat the bowl. Cover with plastic wrap and allow to proof in a warm place until doubled in size, about 1-2 hours.
In the meantime, make the filling. Fry the onion until translucent.
Add the char siu and heat up for about 5 minutes.
Make the sauce by mixing together the soy sauce, sugar, oyster sauce and cornstarch.
Cook at medium heat until the sauce has thickened and you have the desired consistency. Allow to cool completely.
Divide the dough into 16-20 balls, depending on how big you want the buns to be.
Roll each ball into a thin round and fill with the char siu filling. Pinch the edges towards the middle. Place the bun on a muffin baking paper. Allow 3cm spacing between each ball. Repeat for all the dough and allow to proof a second time.
Preheat the oven to 180 degrees Celsius.
Brush the buns with the beaten egg and bake for about 20 minutes or until golden.