Chinese BBQ Pork Buns (Baked Char Siu Bao)

Method20 steps · about 4 hr 25 min

1. 1

   Step 1: For the updated milk-bread dough, add the room-temperature heavy cream (⅔ cup), milk (1 cup) and dough egg (1 large) to the bowl of a stand mixer fitted with a dough hook. Add the dough sugar (⅓ cup), cake flour (½ cup), bread flour (3½ cups), yeast and salt (1½ tsp) in that order. For the hand-kneaded route, use a large mixing bowl instead.

   Uses ⅔ cup heavy cream, at room temperature · 1 cup whole milk, at room temperature · 1 large egg for the dough, at room temperature · ⅓ cup sugar for the dough · ½ cup cake flour · 3½ cups bread flour, tapping the measuring cup to avoid air pockets · 1 tbsp active dry yeast · 1½ tsp salt for the dough

2. 2

   Step 2: Choose one kneading route. With a mixer, bring the ingredients together on the lowest setting, then knead the shaggy dough on low speed for 15 minutes, stopping the machine before scraping with a spatula if needed. Alternatively, stir the ingredients together with a wooden spoon and knead by hand for 20 minutes.

   Uses Combined milk-bread dough ingredients

   
3. 3

   Step 3: Check the kneaded dough: it should stick to the bottom of the bowl but not the sides. If it sticks to the sides, knead in additional bread flour 1 tbsp at a time only until it comes together.

   Uses Kneaded milk-bread dough · Additional bread flour only as needed, 1 tbsp at a time

4. 4

   Step 4: Shape the dough into a ball, cover the bowl with an overturned plate and leave in a warm spot for 75–90 minutes, until doubled in size. Make the filling while the dough proofs.

   First dough proof · 75 minUses Adjusted milk-bread dough

   
5. 5

   Step 5: Finely dice the ready cooked char siu and finely chop the shallots (½ cup) before heating the wok. While the dough proofs, heat the 2 tbsp filling oil over medium heat. Add the shallots and stir-fry for about 2 minutes, until fragrant.

   Fry the shallots · 2 minUses 2 tbsp vegetable oil for the filling · ½ cup finely chopped shallots

   
6. 6

   Step 6: Add the filling sugar (2 tbsp), light soy sauce (2 tsp), oyster sauce (2 tbsp), sesame oil (1½ tsp) and dark soy sauce (2 tsp) to the fried shallots. Stir and cook until the mixture starts to bubble.

   Uses Fried shallots with retained filling oil · 2 tbsp granulated sugar for the filling · 2 tsp light soy sauce · 2 tbsp oyster sauce · 1½ tsp sesame oil · 2 tsp dark soy sauce

   
7. 7

   Step 7: Stir in the ready chicken stock (¾ cup) and filling flour (2 tbsp). Reduce to medium-low heat and cook, stirring, for 2–3 minutes, until the sauce thickens.

   Thicken the filling sauce · 2 minUses Bubbling seasoned shallots and retained filling oil · ¾ cup ready chicken stock · 2 tbsp all-purpose flour for thickening the filling

   
8. 8

   Step 8: Stir all the finely diced ready char siu into the thickened sauce until evenly coated, then turn off the heat.

   Uses Thickened filling sauce · 2 cups ready cooked Chinese roast pork (char siu), finely diced

   
9. 9

   Step 9: Transfer the filling to a large plate and divide it into 16 roughly equal piles. Let it cool before filling the buns. If it is ready well before the dough, cover and refrigerate it until assembly.

   Uses Completed cooked char siu filling

   
10. 10

    Step 10: After the dough has doubled, knead it for another 5 minutes to punch out the air. Turn it onto a lightly floured work surface and shape it into a ball.

    Uses Doubled milk-bread dough · A little all-purpose flour for dusting the work surface

11. 11

    Step 11: Weigh the whole dough ball and divide its weight by 16. Cut and weigh 16 equal portions to that amount; the author’s approximately 70 g pieces are an example, so use the weight of this dough batch.

    Uses Whole punched-down milk-bread dough

    
12. 12

    Step 12: Knead each of the 16 dough portions briefly to remove air bubbles and smooth the surface. Roll each into a circle about 4 inches across, leaving its centre slightly thicker than its edges.

    Uses Sixteen equal milk-bread dough portions

    
13. 13

    Step 13: Line two baking sheets with parchment paper. Keep your hands clean and free of filling grease so the dough edges will seal securely.

14. 14

    Step 14: Place one cooled filling pile in the centre of each dough round. Crimp the dough tightly closed around it, using all 16 dough rounds and 16 filling portions. Arrange seam-side down on the lined trays, about 3 inches apart.

    Uses Sixteen shaped dough rounds · Sixteen cooled char siu filling piles

    
15. 15

    Step 15: Cover the trays with a clean towel and let the assembled buns rise at room temperature for another hour.

    Second bun proof · 60 minUses Sixteen assembled raw char siu buns

16. 16

    Step 16: Beat the separate egg-wash egg (1 large) with its 1 tbsp water until combined.

    Uses 1 large egg for the egg wash · 1 tbsp water for the egg wash

17. 17

    Step 17: Arrange racks in the top and bottom thirds of the oven and preheat to 200°C. Once the second proof finishes, brush the buns with the prepared egg wash and sprinkle with the optional sesame seeds (1 tbsp). Discard any unused raw egg wash.

    Uses Sixteen proofed buns · Prepared egg wash for brushing · 1 tbsp sesame seeds, optional

18. 18

    Step 18: Put both trays in the oven and immediately reduce the temperature to 175°C. Bake for 22–25 minutes, checking at 22 minutes, until golden brown, the bread is cooked through and the cooked-pork filling is hot through.

    Bake the pork buns · 22 minUses Sixteen egg-washed buns with optional sesame seeds

19. 19

    Step 19: While the buns bake, dissolve the separate 1 tbsp syrup sugar in 1 tbsp boiling syrup water.

    Uses 1 tbsp granulated sugar for the finishing syrup · 1 tbsp boiling water for the finishing syrup

20. 20

    Step 20: Remove the buns from the oven and immediately brush their tops with the prepared sugar syrup while still hot. Let them cool before serving. Refrigerate leftover buns promptly in a covered container; for longer storage, freeze the cooled buns airtight for up to the author’s 2-month guide.

    Uses Sixteen baked char siu buns · Prepared sugar syrup for brushing