Chinese BBQ Pork Buns

Ingredients

• 2 cup sleftover char siu dices
• 100 ml water
• 1 tbsp. cornstarch
• 1 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 1 tbsp. hoisin sauce
• 1 tbsp. sugar
• 300 g all purpose flour + more for dusting
• 40 g sugar
• 2 tsp. sugar tolerant instant yeast
• 1 tsp. baking powder
• 160 ml warm water ( , or 180 ml to 185 ml warm milk)
• 1 tbsp. Lard
• a tiny pinch of salt

Instructions

1. 0'}, {'@type': 'HowToStep', 'text': 'In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices.', 'name': 'In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
2. 1'}, {'@type': 'HowToStep', 'text': 'Cover the filling and place in fridge for 30 minutes.', 'name': 'Cover the filling and place in fridge for 30 minutes.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
3. 2'}]}
4. 0'}, {'@type': 'HowToStep', 'text': 'Slightly re knead the dough for another 2 minutes until the smooth becomes very smooth. Shape into long log first and then divide the dough into 12 equal portions. Re knead each wrapper dough until the surface becomes smooth.', 'name': 'Slightly re knead the dough for another 2 minutes until the smooth becomes very smooth. Shape into long log first and then divide the dough into 12 equal portions. Re knead each wrapper dough until the surface becomes smooth.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
5. 1'}, {'@type': 'HowToStep', 'text': 'Roll each of the wrapper dough into a round wrapper around 10cm in diameter with thin edges. Scoop around 1 tablespoon of filling in the center and seal the buns completely. Repeat to finish all of the buns.', 'name': 'Roll each of the wrapper dough into a round wrapper around 10cm in diameter with thin edges. Scoop around 1 tablespoon of filling in the center and seal the buns completely. Repeat to finish all of the buns.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
6. 2'}, {'@type': 'HowToStep', 'text': 'Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.', 'name': 'Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
7. 3'}, {'@type': 'HowToStep', 'text': 'Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.', 'name': 'Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
8. 4'}, {'@type': 'HowToStep', 'text': 'Re steam the buns if they are cooled. No changes for the taste.', 'name': 'Re steam the buns if they are cooled. No changes for the taste.', 'url': 'https://www.chinasichuanfood.com/chinese bbq pork buns/#wprm recipe 15056
9. 5'}]}