Barbecue pork buns

Method10 steps

1. 1

   Step 1: Mix the 85 g sugar into the 500 g complete white bread mix, including its supplied yeast. Add water as directed by that pack and bring the dough together with a wooden spoon.

   Uses 85 g sugar · 500 g complete white bread mix with its supplied yeast · Water according to bread-mix pack; amount unspecified

2. 2

   Step 2: Knead the prepared dough on a lightly floured surface for about 5 minutes, until smooth. Put it in a large bowl, cover with lightly oiled cling film and leave in a warm place until doubled. The first rise depends on the dough and room temperature. Prepare the filling while it rises.

   Uses Complete prepared bread dough · Extra kneading flour; amount unspecified · Oil for first proofing cover; amount unspecified

3. 3

   Step 3: While the dough rises, heat the measured 1 tbsp sunflower oil in a pan. Add all 12 chopped bacon rashers and fry for about 5 minutes, stirring, until crisp.

   Fry chopped bacon · 5 minUses 1 tbsp sunflower oil for filling · 12 chopped unsmoked streaky bacon rashers

4. 4

   Step 4: Add the chopped knob of ginger and 2 chopped garlic cloves to the cooked bacon. Fry for 1 minute, stirring, until fragrant and softened. Stir in the exact 2 tbsp soy sauce, 3 tbsp clear honey and 3 tbsp tomato purée, then remove from the heat. Let the filling cool before enclosing it in dough.

   Soften ginger and garlic · 1 minUses All fried chopped bacon and its pan oil · One chopped knob ginger; size unspecified · 2 chopped garlic cloves · 2 tbsp filling soy sauce · 3 tbsp clear honey · 3 tbsp tomato purée

5. 5

   Step 5: Once the prepared dough has doubled, turn it out and knead briefly, then divide into 12 equal balls. Flatten each ball and place a teaspoon-size blob of the cooled prepared bacon filling in its centre. Do not overfill; keep any filling left over.

   Uses Complete dough after first rise · Teaspoon-size blob for each of twelve buns; total used filling share unspecified

6. 6

   Step 6: Gather each filled dough round like a purse and pinch the seam firmly closed. Set all 12 buns seam-side down on a large baking sheet. Cover with lightly oiled cling film and leave to rise for about 30 minutes, until pillowy. During this second rise, preheat the oven to 200°C/180°C fan.

   Second bun rise · 30 minUses All twelve filled rounds · Oil for second proofing cover; amount unspecified

7. 7

   Step 7: Remove the proofing cover. Brush the tops of the twelve pillowy buns with the beaten egg, using only as much wash as needed.

   Uses All twelve proofed buns · Wash from one beaten egg; use as needed, retained share unspecified

8. 8

   Step 8: Bake all the glazed buns in the heated oven for about 20 minutes, until golden and the bread is baked through.

   Bake glazed pork buns · 20 minUses All twelve glazed buns

9. 9

   Step 9: If serving the sour soy dip, mix equal volumes of its separate soy sauce and rice vinegar in a serving bowl. Decorate with shredded chilli if you like.

   Uses Optional dip soy sauce, equal volume to vinegar; amount unspecified · Optional dip rice vinegar, equal volume to soy sauce; amount unspecified · Optional shredded chilli to decorate dip; amount unspecified

10. 10

    Step 10: Serve the twelve baked buns warm, with the prepared sour soy dip if using.

    Uses All twelve fully baked buns · Prepared optional dip, if using