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BBQ Pork (Char Siew) Bun


  • 1/2tbsp oil

  • 2 flatten shallots

  • 200g diced char siew

  • 1 1/2tbsp roasted sesame seeds

[Seasoning] - mix everything together

  • 80ml water

  • 1tbsp light soy sauce

  • 1/2tbsp oyster sauce

  • 1/2tsp dark soy sauce

  • 1 1/2tbsp sugar

  • 1/2tbsp tapioca flour

  • 1/2tbsp corn flour

  • 1tsp plain flour


  • 20g bread flour

  • 100ml water


  • 195g bread flour

  • 90g cake flour

  • 2 1/2tsp milk powder

  • 2tbsp caster sugar

  • 1tsp salt

  • 1tsp instant yeast

  • 60g lightly beaten egg

  • 65g water

  • 75g water-roux

  • 45g unsalted butter


  1. Filling: heat up oil on medium heat. Saute shallots until fragrant.

  2. Pour in seasoning and stir till the mixture boils. Keep stirring until it thickens.

  3. Add char siew and sesame seeds in, mix well.

  4. The end product should be quite dried up and sticky. Set aside to cool.

  5. Water-roux: Place flour in a saucepan. Add water in, mix till smooth. Make sure there's no lumps of flour.

  6. Cook over medium-low heat, stirring constantly with a whisk to prevent burning.

  7. The mixture will start to thicken in about 1-2mins' time. Stop stirring when you start to see traces for every stir you make. (this is called 65degC tang zhong)

  8. Immediately transfer water-roux to a bowl and cover it with plastic wrap, making sure the plastic wrap sticks onto the surface of the mixture. This is to prevent a 'skin' from forming on the mixture. Leave to cool completely.

  9. Dough: (bread machine) Place water, egg, water-roux, sugar, salt, bread flour, cake flour and milk powder in the machine pan. Make a well in the center and add in yeast.

  10. Select dough function and press start. Leave the lid of the machine open (this is to prevent over-heating).

  11. After about 10mins, add in butter, and allow it to continue kneading. When the dough has finish kneading (20mins), re-knead it (another 20mins).

  12. Place dough in a lightly greased bowl and cover it with plastic wrap/damp cloth. Let rest for 1hr until it doubles in volume.

  13. Remove dough from pan and knead it slightly to press out gas. Divide dough into 9 portions. Cover with plastic wrap/damp cloth and let rest for 10mins.

  14. On a lightly floured worktop, roll each dough into a round disc. Wrap in 1 heaped tbsp of char siew. Pinch and seal the seam tightly, place the seam side down on a greased/parchment paper lined baking tray.

  15. Space buns 2inches apart to allow them to expand. Cover with plastic wrap/damp cloth and let rest for 40mins or doubled in size.

  16. Preheat oven 180degC.

  17. Sprinkle some black sesame seeds on the bun if you want to. Bake for 15mins or until golden brown. (place a piece of foil over the buns if they are browning too quickly)

  18. When done, remove from over and let cool on cooling rack. Store in an airtight container immediately.

Adapted from Happy Home Baking

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