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Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for 2-3 minutes, until thickened. Stir in the char siu roast pork. Turn off the heat, and remove the filling from the wok onto a large plate. Separate the filling into 16 roughly equal piles, to ensure you get an even amount in each bun.

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Transfer bun to a tray lined with baking (parchment) paper, seam side down. Repeat with remaining dough pieces and remaining pork filling. Cover the buns with cling wrap and set aside to prove for 30 minutes. Preheat oven to 190C/375F. Pipe about 2 tablespoons of the topping in a tight spiral on top of each bun.

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Pat the dough into a ball. Oil a large bowl and place the dough into the bowl. Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise. 3. For the filling, in a small saucepan, mix together water, the sugar, the soy, rice wine, oyster sauce, hoisin sauce, and sesame oil.

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Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake. Add some pork to the center of a pancake.

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Add 1 pound pork shoulder steaks and turn to coat. Seal the bag and marinate in the refrigerator at least 6 hours or up to 24 hours, flipping the bag once or twice. Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 300ºF. Meanwhile, let the marinated pork sit out at room temperature.

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Use a tablespoon scoop or measuring spoon to place heaping tablespoon (about 41g) of filling in the center of the rolled out dough. Pleat into a bao, leaving a small steam hole opening at the top. (For more detailed shaping instructions, see "tips," below.) Place each shaped bao on a parchment square and place in the steamer basket or on a baking sheet to rise.

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Preheat your oven to 180°C (350°F). Heat the vegetable oil in a pan over medium heat. Sauté the minced garlic until fragrant. Add the sliced pork belly to the pan and cook until browned. In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, brown sugar, five-spice powder, and sesame oil.

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Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4). Place 6 to 8 buns on paper, cover with steamer lid. Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high. Place steamer in wok, then cook for 12 minutes.

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Sprinkle the tops with sesame seeds (Step 5 below). Bake the buns at 375°F/191°C for about 15-17 minutes, or until golden brown in color. Prepare the sugar glaze by mixing 1 tablespoon sugar with 1 tablespoon hot water until the sugar is dissolved. Remove the buns from the oven.

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Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork (char siu). Set aside to cool.

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Gently stir the mixture to dissolve. TangZhong: Mix the bread flour with cold water in a small saucepan. Gently heat while stirring until the flour starts to thicken until you can draw lines on it. Pour the bread flour, milk powder, yeast mixture, sugar, salt, egg, and Tangzhong into a mixing bowl.

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Mix until the cornstarch is dissolved fully. Bring the mixture to a boil and cook until thickened, so you can draw a line on the bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed.

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Directions. Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well. Knead the dough until smooth and elastic.

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Make the Char Siu sauce. In a medium/large saucepan, add the oil, shallots and garlic. Heat on medium high and stir-fry for about 2 minutes or until browned and fragrant. Next add the hoisin sauce, oyster sauce, shaoxing wine, sesame oil, sugar and five spice powder and mix. Heat until it begins to boil.

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Instructions. In a large skillet, heat 1 tablespoon (14 grams) oil over medium heat. Add garlic and ginger; cook, stirring frequently, until softened, 1 to 2 minutes. Add pork, hoisin sauce, oyster sauce, vinegar, soy sauce, and 1 teaspoon (4 grams) sugar. Cook, stirring occasionally, until heated through, 2 to 3 minutes.

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Cover with a towel or cloth and let it rise for 40mins to 1 hour. Bake in a pre-heated oven at 180c/350f, for 18 to 20 minutes until the top turns light brown. Variation: Brush the surface of the dough with egg wash instead of laying it on bread crumbs. Do this after the second rise, just before baking.