baked pork buns
3 min readCharn bao shares the same filling as the Steamed Pork Buns(here)but it hits a differentsweet spot with its heavenly soft, springy bread. To make the butter-enriched dough as light as a cloud we use the tang zhong or water-roux method. This means adding a cooked mixture of flour and water that locks moisture into the bread dough. Try it, and we promise you will be hooked.
Makes 12 for the water-roux 25g strong bread flour 125ml water or full-fat milk for the dough 350g strong bread flour, plus extra for dusting 80g granulated sugar tsp salt 7g(1 sachet) fast-action dried yeast 10g skimmed milk powder (optional) 100g water-roux (see here) 110ml full-fat milk 1 large egg (about 56g), beaten 30g unsalted butter, softened at room temperature to fill and finish batch Char Siu Pork filling (here) runny honey, for glazing toasted sesame seeds, for sprinkling Make the water-roux by whisking the flour and water or milk together in a small saucepan. Place over a low heat and whisk for 3-8 minutes until the tines of a fork leave tracks for at least 10 sec-onds when dragged along the surface. Transfer to a bowl, lay cling film so that it is touching the surface of the roux and leave to cool.using. Weigh out 100g water-roux in another bowl and whisk in the milk and beaten egg. Stir this wet mix into the dry ingredients until roughly combined and then turn out onto a lightly floured work surface. This is a very tacky dough so begin by developing the gluten. Gather the dough in your hands and lift it above your head, then slap the dough back on the surface. Do 20-30 slaps in succession, then knead by repeatedly stretching the dough away from you and folding it back.
Alternate between slapping and kneading for 10 minutes unes until the dough is very smooth. If the dough is too tacky, add a light sprinkling of flour-no more than tablespoon in total.
Stretch the dough out to a 2cmckness and spread on the butter. Take each corner of the dough and fold it into the centre until the butter is enclosed. Use firm presst ressure from the heel of your hand to coax the butter into the dough. Alternate kneading and slapping for 20-25 minutes until it is voluminous and silken, and passes the windowpane test: rip off a ping-pong ball-sized piece of dough and stretch it out into a square. If you can stretch thin enough that light shines through without it tearing, move on to the next step. Put the dough back in the bowl cover and leave to rest in a warm place for 1-11/2 hours until doubled in size. 4 Line a baking sheet with non-stick paper. Quickly knead the dough then divide into 12 pieces of about 60g each. Roll each piece into a 9cm circle and put tablespoon of the filling in the centre.
Gather up the edges and pinch together to seal. With the gathered side face down, shape the buns into domes and place them onto the baking sheet, leaving a 4cm gap between each bun.Cover loosely with cling film then a tea towel and leave to rest in a warm place for 1-11/2 hours or until doubled in size.
5 Meanwhile, preheat the oven to 180C/350 F/ Gas mark 4. Bake the buns for 8-10 minutes until golden. Brush with honey and sprinkle with sesame seeds. Best eaten warm.
