Description

Ingredients

• Dough 🌾
• 🌾 400 g plain flour (3¼ cups / 14.1 oz) gluten Original: 🌾 400 g plain flour (3¼ cups / 14.1 oz)
• 🍬 35 g sugar (3 tbsp / 1.2 oz) Original: 🍬 35 g sugar (3 tbsp / 1.2 oz)
• 🧂 5 g fine salt (1 tsp / 0.18 oz) Original: 🧂 5 g fine salt (1 tsp / 0.18 oz)
• 🍞 7 g instant yeast (2¼ tsp / 0.25 oz) Original: 🍞 7 g instant yeast (2¼ tsp / 0.25 oz)
• 🥛 220 ml warm milk (¾ cup + 2 tbsp / 7.4 fl oz) dairy Original: 🥛 220 ml warm milk (¾ cup + 2 tbsp / 7.4 fl oz)
• 🥚 1 large egg egg Original: 🥚 1 large egg
• 🧈 45 g unsalted butter, softened (3 tbsp / 1.6 oz) dairy Original: 🧈 45 g unsalted butter, softened (3 tbsp / 1.6 oz)
• Char siu filling 🍖
• 🥓 350 g cooked char siu pork, finely diced (12.3 oz) Original: 🥓 350 g cooked char siu pork, finely diced (12.3 oz)
• 🧅 70 g onion, finely diced (½ cup / 2.5 oz) Original: 🧅 70 g onion, finely diced (½ cup / 2.5 oz)
• 🌻 15 ml neutral oil (1 tbsp / 0.5 fl oz) Original: 🌻 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• 🥢 30 ml hoisin sauce (2 tbsp / 1 fl oz) Original: 🥢 30 ml hoisin sauce (2 tbsp / 1 fl oz)
• 🥢 20 ml light soy sauce (1 tbsp + 1 tsp / 0.7 fl oz) glutensoy Original: 🥢 20 ml light soy sauce (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍯 20 g honey (1 tbsp / 0.7 oz) Original: 🍯 20 g honey (1 tbsp / 0.7 oz)
• 🍶 15 ml Shaoxing wine (1 tbsp / 0.5 fl oz) Original: 🍶 15 ml Shaoxing wine (1 tbsp / 0.5 fl oz)
• 🌿 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🌿 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)
• 🌽 8 g cornstarch (2 tsp / 0.28 oz) Original: 🌽 8 g cornstarch (2 tsp / 0.28 oz)
• 💧 45 ml water (3 tbsp / 1.5 fl oz) Original: 💧 45 ml water (3 tbsp / 1.5 fl oz)
• For glazing ✨
• 🥚 1 egg yolk egg Original: 🥚 1 egg yolk
• 🥛 10 ml milk (2 tsp / 0.34 fl oz) dairy Original: 🥛 10 ml milk (2 tsp / 0.34 fl oz)
• 🍯 10 g honey, warmed (2 tsp / 0.35 oz) Original: 🍯 10 g honey, warmed (2 tsp / 0.35 oz)
• ⚪ 5 g white sesame seeds (1 tsp / 0.18 oz) sesame Original: ⚪ 5 g white sesame seeds (1 tsp / 0.18 oz)

Preparation

• Make the dough 🌾 Mix the flour, sugar, salt, and instant yeast in a large bowl. Add the warm milk and egg, then knead for 5 min until a rough dough forms. Add the softened butter and knead for another 8–10 min until smooth, elastic, and slightly glossy. ✨
• Let it rise 🛋 Place the dough in a lightly oiled bowl, cover, and let it rise for 60 min at room temperature until doubled in size. The dough should feel soft, airy, and easy to stretch. 🥛
• Cook the filling 🍖 Heat the neutral oil in a pan over medium heat. Add the onion and cook for 4 min until soft and glossy. Stir in the diced char siu, hoisin sauce, soy sauce, honey, Shaoxing wine, and sesame oil, then cook for 2–3 min until fragrant. 🥢
• Thicken the sauce 🌽 Mix the cornstarch with the water until smooth, then pour it into the filling. Cook for 1–2 min until the sauce turns thick, shiny, and sticky enough to hold together inside the buns. Cool the filling completely before shaping. ✨
• Shape the buns 🥟 Divide the dough into 10 equal pieces. Flatten each piece into a round, place a spoonful of cooled char siu filling in the center, then pinch the edges closed tightly. Place seam-side down on a lined baking tray. 🍖
• Proof and glaze 🥚 Cover the buns and let them proof for 30 min until puffy. Heat the oven to 180°C (350°F). Mix the egg yolk with milk, brush the buns gently, and sprinkle with sesame seeds. ✨
• Bake until glossy 🔥 Bake at 180°C (350°F) for 18 min until golden brown and fully puffed. Brush lightly with warm honey as soon as they come out of the oven for that classic Chinese bakery shine. 🥮
• Rest and serve 🥢 Let the buns rest for 10 min before serving so the filling settles and the dough becomes soft, tender, and easy to pull apart. Serve warm for the best texture. ✨

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