Say It/Hear It: Gohk Char Siu Bao (click for audio)
Pro Tip: “A modified version of the traditional steamed roast pork bun. This is made with a slightly sweet and yellow-colored bread dough that is usually used as the dough for cha chaan teng dinner rolls.”
Make This: BBQ Pork Bun Recipe
Makes 20 buns
- 2 cups strong flour (bread flour)
- 2/3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 2/3 cups sugar
- 1/4 cup lard
- 1 egg
- 1 1/4 cups water
- 1/2 pound char siu, diced
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 1 teaspoon rice wine
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Dough: If using dry yeast, take 1/4 cup of the water and warm it up. Pour the yeast into the warm water. Stir once and let it sit for 5 minutes or until the surface becomes foamy.
Dough: Combine all ingredients together and knead into a soft and elastic dough. The texture should be silky and smooth. Pat the dough into a ball. Oil a large bowl and place the dough into the bowl. Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise.
Filling: In a small saucepan, mix together 1/2 cup of water, the sugar, the soy, rice wine, oyster sauce, hoisin sauce, and sesame oil. Cook the sauce over medium heat until it bubbles. Stir in the cornstarch mixture and cook for 1 minute, stirring. The sauce should thicken considerably. Remove from the heat and add in the diced char siu. Cool to room temperature.
Divide the dough into 20 equal sized pieces. Work one at a time. Take one piece and knead to a round shape then press it flat. You should try and work so that the edges of the dough circle are thinner than the middle of the circle, which you want a bit thicker. Take a heaping teaspoon of the char siu filling and place it in the middle of the circle. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Bring the edges together, pinching gently and also twisting. Set aside the buns on either a floured tray or tray with greaseproof paper on it. Place it so that the side with the pinched seal is at the bottom. Do this with all 20 pieces until you have 20 buns.
Set the buns aside for 30 minutes so that the dough can ferment a little more. Preheat your oven at this time to 350 degrees.
Before you put the buns in the oven, brush the surface of each bun with some of the egg wash (beaten egg). Bake for 20-25 minutes or until golden brown. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy.
As soon as they come out of the oven, quickly brush the surface of the buns with a touch of sugar syrup. This gives the buns a lovely glaze. You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. If reheating from the fridge, warm them up at 350 degrees for 5-10 minutes. If from the freezer, let them defrost first.
Note: Recipe adapted from Chubby Hubby.