Barbecue pork buns
Allergens: Eggs, Gluten, Soya
Char siu bao: soft steamed buns around sweet barbecued pork.
Ingredients
- Vegetable oil 1 tbsp
- Plain flour 500 g
- Sugar 85 g
- Soy sauce 2 tbsp
- Tomato purée 3 tbsp
- Honey 3 tbsp
- Fresh ginger
- Garlic 2 clove
- Bacon rashers 12
- Eggs 1
Method
- Heat the oven to 200C/fan 180C/gas.
- Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack.
- Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth.
- Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins.
- Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well.
- Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls.
- Flatten with your hands, then put a teaspoon-size blob of the filling in the middle.
- Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet.
- Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy.
- Brush with egg and bake for 20 mins until golden.
- Serve warm with dipping sauce.
- Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.