Chinese Recipe : Baked Barbecued Pork Buns

Ingredients:

Filling:

• 2 tbsp oil
  
• 15g ginger, finely chopped
  
• 30g onion, finely chopped
  
• 30g shallots, finely chopped
  
• 1 ½ tsp chicken stock powder
  
• 2 tbsp oyster sauce
  
• 1 ½ tsp light soy sauce
  
• 1 tbsp sesame oil
  
• 300g barbecued pork (char siew)
  
• 300 ml water
  
• 2 tbsp Hong Kong flour
  
• 2 tbsp water chestnut powder
  
• 30g spring onions, sliced
  
• 80g sugar
  
• 1 tsp natural sea/rock salt

Pastry:

• 500g high protein flour, sifted
  
• 2 tsp bread improver
  
• 20g milk powder, sifted
  
• 80g caster sugar
  
• 1 tsp salt
  
• 80g instant dried yeast
  
• 1 grade A egg, lightly beaten
  
• 250-270ml water
  
• 60g butter, softened

Topping (cream together)

• 120g margarine, softened
  
• 120 icing sugar, sifted
  
• 1/8 tsp salt
  
• 1 grade A egg, lightly beaten
  
• 200g low protein (cake) flour
  
• 1 tbsp milk powder
  
• ¼ tsp baking powder

Directions:

To make filling:

1. Heat the oil in a wok. Sauté the ginger, onion and shallots until fragrant. Add chicken stock powder, oyster sauce, dark and light soy sauce, and sesame oil. Mix well and add the pork and water. Simmer until almost dry.
2. To thicken the gravy, mix the Hong Kong flour and water chestnut powder with a little water and add to the wok. Add spring onions and season to taste with sugar and salt. Set aside.

To make pastry:

1. Knead pastry ingredients in a mixing bowl to a smooth elastic dough. Cover and rest for 10 minutes. Shape into balls (40g each).

To make topping:

1. In a bowl, mix the margarine, icing sugar and salt. Slowly mix in the egg. Fold in the flour, milk powder and baking powder.

To assemble:

1. Fill the dough balls with the cooled filling, reshape and leave to rise slightly before piping on the topping cream. Side aside to proof.
2. Bake in a preheated oven at 200 degree Celcius for 10 to 12 minutes.