![]() The meat is already cooked, so this step doesn't take long. They don't need to be translucent, just slightly softened.Īdd the char siu/BBQ pork and mix just to warm the pork through. You will find both types of buns in bakeries, so chop the filling ingredients to your preference.Īdd some oil into a pan and begin to sweat the onions for about two minutes. My mom likes a more homogenous mixture, so she finely minces everything. I like having chunks of meat in my buns, so I diced them into small cubes. Chop one medium onion, prepare a corn starch slurry and cut your bbq pork into small pieces. While your dough is rising, you can prepare the filling. Cover and set aside for an hour in order for the dough to rise. If it's still sticky after kneading, add more flour. You should be able to grab onto the dough without any of it sticking to your fingers. Take the instructions and measurements as a guideline, not the rule. Sometimes this takes more than 10 minutes and sometimes it takes less. The dough should peel away from the bowl and look completely smooth. Turn the mixer on medium and let the stand mixer knead the dough for about 10 minutes. Slowly add milk, melted butter and eggs and continue stirring on low until all the loose flour is incorporated. Using, the hook attachment on low, begin stirring the dry ingredients. ![]() Start by adding bread flower, yeast and sugar to the bowl of a stand mixer. 1 medium onion diced (about 250g or 1 ¾ cup).The savory yet slightly sweet pork filling tastes great warm or at room temp, which makes for easy packed lunches. I can never eat just one of these, so instead of buying them, my mom and I started baking a a dozen of them at a time to pack for school. This recipe has been updated with new photos and U.S. ![]()
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