Directions: |
Directions:Whisk water and 2 tablespoons flour in small microwave-safe bowl until smooth. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency and registers at least 150°F, 40 to 60 seconds. Whisk in milk until smooth, then whisk in egg until smooth.
In bowl of stand mixer, whisk together 2 ⅔ cups flour, sugar, milk powder, yeast, and salt. Add cooked flour mixture. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Increase speed to medium-high and knead until dough is smooth and elastic and clears sides of bowl, 10 to 12 minutes.
Fit stand mixer with paddle. With mixer running on medium speed, add butter, 1 piece at a time, beating for 30 seconds after each addition. Continue to mix until butter is fully incorporated and dough is no longer shiny, 1 to 2 minutes longer.
Transfer dough to very lightly floured counter. Knead dough briefly to form ball and transfer, seam side down, to lightly greased large bowl. Cover with plastic wrap and let rise until doubled in size, 1 to 1½ hours.
Line 2 baking sheets with parchment paper. Transfer dough to counter and divide into 20 equal pieces (about 1 ½ ounces each). To shape the buns, knead each individual dough ball to punch out any air bubbles and smooth it out. Roll it into a 4-inch circle, with the center slightly thicker than the outer edges. Add 1 portion of filling to the bun, and crimp it closed, making sure it is tightly sealed. Space 10 balls evenly on each prepared sheet. Lightly spray tops of buns with vegetable oil spray, cover with plastic, and let rise until doubled in size, about 1 hour.
Adjust oven rack to middle position and heat oven to 375°F.
Mix honey and water together. Brush on top of rolls. Bake, 1 sheet at a time, until topping is golden brown, 14 to 16 minutes, rotating sheet halfway through baking. Transfer buns to wire rack and let cool for at least 10 minutes. Serve. |
Ingredients: |
Ingredients: ½ tablespoon cooking oil
1 small onion, diced
11 ounces (310 grams) char siu, diced no bigger than ½-inch
4 teaspoons soy sauce
4 teaspoons oyster sauce
1 ½ teaspoons sugar
1 ½ teaspoon sesame oil
Salt, to taste
1 ½ tablespoons corn starch
5 ounces (150 milliliters) water
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Directions: |
Directions:Heat oil in pan, sauté onion for 1 to 2 minutes. Add in char siu, soy sauce, oyster sauce, sugar, and sesame oil. Stir fry for 1 to 2 minutes and add salt to taste.
Mix corn starch and water together, add to the filling. Simmer on low heat until the sauce is thickened.
Remove the filling from pan. Let cool. Divide the filling into 20 portions. Chill and set aside to fill buns.
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This recipe for Baked Bao Dough is from