BAKED ROASTED PORK BUNS

This dim sum item has risen to superstar status in Hong Kong due to a little restaurant called Tim Ho Wan，which is famous for being the cheapest Michelin-starred eatery in the world.These buns are their signature dish，and if you ever get the chance to join the queue，you will realize why.

Makes 30 buns

INGREDIENTS

For the char siu filling

150g Char Siu Roasted Pork

50g Chinese Air-dried Sausage，sliced and deep-fried vegetable oil，for frying

50g spring onion，chopped

1 tablespoon Shaoxing rice wine

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

2 teaspoons sugar

200ml chicken stock

10g cornflour mixed with 190ml cold water

For the bread dough

200g high-gluten flour

1 egg

30g caster sugar

8g custard powder

8g milk powder

3g fast-action dried yeast

100 mllukewarm water，plus extra if needed

20g butter，at room temperature

vegetable oil，for oiling

For the topping

100g plain flour

70g sugar

70g butter，at room temperature

100g lightly beaten egg

10ml milk

1.For the char siu filling，lightly fry the Char Siu Roasted Pork and deep-fried air-dried sausage in a little vegetable oil until crispy.Stir in the spring onion.Add the wine followed by the oyster sauce and dark soy sauce，then add the sugar and chicken stock and cook for 5 minutes.

2.Add the cornflour mixture and cook，stirring，until the sauce has the consistency of wallpaper paste.Pour on to a tray and chill in the refrigerator for 8 hours or overnight，until the mixture is thoroughly chilled and solidified to make wrapping easier.

3.For the bread dough，place the flour，egg，sugar，custard powder，milk powder and yeastin anelectric stand mixer fitted with the dough hook.With the machine running，slowly pour in the lukewarm water until a dough forms-you may need a little extra water.

4.Continue kneading the dough for 5 minutes，then add the butter and knead until you have a super-soft，elastic dough.Our method for testing the dough for the correct degree of elasticity is to pull it apart to see if it will stretch into a thin film-like bubblegum.

5.Lightly oil your hands and release the dough from the mixing bowl，then cover with clingfilm

and leave to rise in a warm place for about 2 hours or until the dough has doubled in size. Knock back the risen dough to release the air, then divide into 25g portions and shape each into a ball.

6. For the topping, beat all the ingredients together to form a smooth paste.

7. To make the buns, flatten each ball of dough into an 8cm-diameter circle.

8. Place 18g of filling in the centre of each circle and pleat following the instructions for the Shanghai Steamed Dumplings.

9. Turn the dumplings on their heads so that their round bottoms are uppermost and place on abaking sheet. Leave to rise in a warm place for 45 minutes or until the buns are light to the touch. Meanwhile, preheat the oven to 180℃, Gas Mark 4.

10. Just before baking, place the topping mixture in a piping bag and pipe a 4cm spiral on top of each bun.

11. Bake for 8 minutes, then leave to cool for 5 minutes before serving.

hancheng

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