Char Siu Bao Baked

Makes 12

Dough

In a 500 ml microwaveable measuring cup mix:

20 g

flour(!5.3% !)

100 ml {100 g}

water(!26.3% !)

Microwave for 1 minute in 20 sec increments, stirring in between until thickend.

Add butter mix and let rest until melted.

30 g	butter(!7.9% !)

Add milk and ensure mixture is around 90F/32C and no more than 140F/60C:

140 ml {144 g}

Milk(!37.9% !)

Then add yeast and mix until yeast is dissolved.

2 tsp {8.0 g}

yeast(!2.1% !)

Add following ingredients to a mixing bowl, plus roux/milk/yeast mixture. Mix 10-15m until dough pulls cleanly from the sides.

360 g

flour(!94.7% !)

50 g

sugar(!13.2% !)

1/2 tsp {3.0 g}

salt(!0.8% !)

50 g ( 1 )

egg(!13.2% !)

765 g 1980 Calories

Total(!259 Calories/100g !)(!201%!)

Let rise,covered, for 1 - 1 1/2 hours.

Filling

While dough is resting.

Sautee garlic to remove raw taste in a small amount of oil in small saucepan.

{9 g} 3

clove garlic , minced

Combine off heat with following, and then cook until thickened.

100 ml {101 g}

chicken stock

2 TBL {32 g}

hoisin sauce

1 TBL {18 g}

oyster sauce

1 TBL {12 g}

sugar

1/8 tsp {0.3 g}

five spice powder

1 TBL {8.0 g}

cornstarch

Add meat and mix well.

350 g

char siu pork/chicken, diced

Form buns

After dough has doubled in size, divide dough into 12 pieces and make into balls, cover.

Rest 10 minutes.

Divide filling into 12 equal portions.

Roll out dough into ~12cm discs with thinner edges, add filling in center, gather edges and seal using some water if necessary.

Place seam side down in parchment lined baking pan.

Let rest covered or in oven with a small pan of boiling water underneath for 1 to 1.5 hours until doubled in size.

Glaze with egg/water or just milk.

Bake at 375F/190C for 20-25 minutes.

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