Are you just like me who think that the baked char siu buns they served at the Chinese resto is too measly a portion ?
That you need to double your order just for that item alone ?
Well , I was aiming for that size when I baked these buns - as those dainty baked char siu filled buns - two-bite ( okay , 3 or more ladylike bites ) tasty morsels are much more easier to fit in my square plate .
Instead of small buns , I've got the super size version , much more like the size of the popular pineapple buns here .
Oh , well ......
Maybe it's the bread improver or maybe the extra proving time since I've forgotten to preheat the oven ......
Not dainty for sure but I'm not complaining !
Though the char siu filling needs more tweaking , not enough sauce for my taste .
And even without the filling , the bread itself was so fluffy and soft , the topping flaky and crispy - and just simply delicious !
While I was shaping the pineapple topping , I kept wondering why I can't make it into a neat , thin rounds . I had to put it the freezer thinking that it'll make it easier to handle but still had a hard time after the topping had been thoroughly chilled . As I'm typing the recipe and saw 1/2 of an egg yolk - now I know tsk tsk ! Instead of half of an egg yolk , I've added 1/2 of an egg ! Good thing that the topping turned out okay despite it .....
Recipe adapted from Foundation dim sum making by Kitty Choi
Makes 20 buns ( My slight modification in green )
1 lb bread flour
1 tablespoon instant yeast
3/4 tsp emulsifier ( bread improver )
3 oz sugar
2 tbsp milk
1/2 of an egg
5 tbsp butter
1 cup warm water
For the filling :
160 grams diced char siu
20 grams diced shallots ( 35 grams )
40 grams char siu sauce ( 1 tsp )
1 1/2 tsp hoisin sauce
1 tsp light soy sauce
1 tsp brown sugar
1 1/2 tbsp diced spring onions
6 1/2 tbsp water mix with 1 tsp tapioca starch
For the pineapple topping :
196 grams flour
14 grams milk powder
112 grams caster sugar ( 100 grams )
56 grams butter
56 grams lard
1/2 tsp baking soda
1/2 tsp baking ammonia ( baking powder )
1 tbsp milk
1/2 of an egg yolk
1 tbsp minced pineapple
1/2 tsp vanilla
1 egg , beaten
* Combine the char siu filling and mix well ; set aside . Heat oil , add in shallots , cook until softens a bit then add in the char siu , char siu sauce , light soy , brown sugar and hoisin sauce . Cook until char siu is heated through . Add in the tapioca mixture , stir until thickens , add the spring onions . Remove from heat , Let cool before using .
* Combine all the dough ingredients and mix well . Knead until you form a cohesive dough and tip in into a clean work surface . Throw the dough repeatedly on the surface until soft and elastic . Transfer in a lightly greased bowl and cover with a damp cloth and place in a warm area for 1 hour until it doubles in size .
* Form the dough into a long tube shape ; divide into 20 equal parts . Roll into balls and let rest for 20 minutes . Wrap in char siu filling , put bun into the baking sheet seam side down , repeat with the rest . Let rest for another 20 minutes .
* Meanwhile , preheat oven to 230°C .
* Sift flour and milk powder in a bowl , make a well in the center and add remaining ingredients . Knead to form a dough and divide into 20 equal portions .
* With a rolling pin , roll a portion into a thin circle and place on top of the bun ; brush with beaten egg . Repeat with rest .
* Bake buns for 8 minutes .