Ingredients:
Dough:
- 3 1/4 cup (480 g) Bread Flour
- 3/4 cup (120 g) All-Purpose Flour
- 1/3 cup + 1 Tsp (90 g) Sugar
- 1/2 Tbsp (10 g) Salt
- 2 Tsp + 2 tsp (20 g) Dry Milk
- 1 1/3 cup (300 ml) Warm Water
- 3 tsp Active Dry Yeast
- 1 Large Egg
- 1/3 cube (60 g) Sweet Buttercream
Fillings:
- 3/4 lb BBQ Pork aka Char Siu Pork
- 1 1/2 Tbsp - Sweet Soy Sauce
- 1/4 tsp - Light Soy Sauce
- 3 Tbsp - Oyster Sauce
- 4 Tbsp - Chicken Stock
- 1 tsp - Shoaxing wine
- 2 1/2 Tbsp - Corn starch
- 1/8 tsp - Five spice powder
- 3/4 lb BBQ Pork aka Char Siu Pork
- 1 1/2 Tbsp - Sweet Soy Sauce
- 1/4 tsp - Light Soy Sauce
- 3 Tbsp - Oyster Sauce
- 4 Tbsp - Chicken Stock
- 1 tsp - Shoaxing wine
- 2 1/2 Tbsp - Corn starch
- 1/8 tsp - Five spice powder
Others:
- 1 Egg + 1 Tsp Milk - for Egg Wash
Preparation:
Fillings:
1. Dice BBQ pork into small pieces.
2. In a small sauce pan, combine the sauce listed. Boil the mixture on the medium low heat for a couple of minutes until it becomes the thicker consistency. It should not be too runny, at the same time it should not be too thick or chunky.
3. Once done, turn the heat off and let cool for several minutes. Mix it with diced BBQ pork when the mixture is still warm. Set aside.
Dough:
1. Set aside an egg and the butter at the room temperature
2. In a mixing bowl, add bread flour, all-purpose flour, sugar, salt, dry milk and stir them altogether3. Beat the egg in a small bowl. Pour it into dry ingredients.
4. In a small bowl, add water and microwave it for about 45 seconds. Add active dry yeast and let it sit for a couple of minutes to bloom the yeast. Once bubbles formed, stir it well. Add it into the mixing bowl and mix everything together
5. Cover the mixing bowl with a lid or a plastic wrap. Let the dough sit for about 30 minutes.
6. Incorporate room temperature melted butter into dough and knead it for a couple of minutes until the dough is not greasy anymore.
7. Knead for additional 5 minutes until the smooth surface is formed.
8. Transfer the dough back to the mixing bowl, cover it with the lid/plastic wrap and let it sit until its size is doubled. Depending on the room temperature, the duration might vary but it usually takes about 2 hours.
9. Lightly flour the kneading surface or a cutting board. Take the dough out of the mixing bowl and make it a smooth round shape. Cut it into 12 pieces. Weigh each piece with the scale and each of the piece should weigh about 92g.
10. Make each piece a round shape. Lightly flour its bottom and let it rest on the cutting board or a flat surface. Repeat this for all 12 pieces.
11. Take a piece of dough. Using the rolling pin to flatten it. The dough size should be about 3x5x0.25 inch (width x length x depth) big.
12. Scoop 1 1/2 Tbsp of the filling. Place in the middle of the flattened dough. Fold over the bottom part of the dough. Pinch along the edges to completely seal it. This is important since we don't the filling to leak during the baking. Then, fold the upper part of the dough over to the middle. Again, pinch along the edges to seal it well. Flip the dough to position the seam at the bottom. Roll it with the bottom of your palms to smooth out the seams. The final shape should be oblong and looks like a Durian segment. Repeat this for all 12 pieces.
12. Lightly flour the bottom of each bread on the plastic cutting board or your preferred surface. Cover them up with the plastic wrap and rest them for about 45 minutes to an hour.
13. After 45 minutes, preheat the oven to 375 degree.
Putting Everything Together:
1. Line 2 trays of cookie baking sheet with the parchment paper. Transfer dough pieces on there.
2. In a small bowl, prepare the egg wash by beating the egg and milk together. Brush the top and side of each bun thoroughly with the egg.
3. In a small zip loc bag or a piping bag, fill it with the topping mixture. If you are using the zip loc bag, cut its corner to make a tiny hole. Pipe 4 or 5 stripes of topping mixture onto each bun.
4. Sprinkle the top middle with white sesame seeds if desired. I sprinkle 6 pieces with sesame seeds. The other half, I left them plain, without any sprinkle.
5. Bake them at 375F degree for 12-14 minutes each tray.
6. Cool them on the cooling rack.
7. Serve warm or put them in the zip-loc bag and serve them the next day.
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