INGREDIENTS:
for the buns:
- 1 1/4 c. milk
- 1/3 c. sugar
- 1/4 c. melted butter
- 2 tsps. active dry yeast
- 1 egg
- 1 tsp. salt
- 3 1/2 - 4 c. plain flour
- 1 egg yolk for glazing
- 3 c. of diced char siu pork
- 1 1/4 c. water
- 2 1/2 tbsps. sherry
- 5 tbsps. brown sugar
- 1 1/2 tbsp. oyster sauce
- 1 1/2 tsps. sesame oil
- 1 1/2 tbsps. corn flour plus 2 tbsps. water
- Heat the milk until lukewarm. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Leave for 15 minutes.
- Stir in the egg and salt to the yeast mixture. Gradually add the flour while mixing until a medium soft dough is obtained. You may not need to add the full amount of flour. Knead until smooth and elastic. Place in a greased bowl, cover and leave to rise in a warm place until double in bulk (about 1 1/2 hours).
- Punch down the dough and make approximately 50 gm. balls. Flatten each piece and fill with a heaping tablespoonful of filling. Gather the edges and seal well. Put on a cupcake case, sealed side down. Arrange on a baking tray and cover loosely. Leave to rise until again double in bulk.
- Glaze the tops with egg yolk and bake in a preheated 350° F / 180° C oven for 15 to 20 minutes until puffed up and browned.
- Put the diced char siu and the water in a pan and bring to a boil. Add the sherry, sugar and oyster sauce. Simmer for five minutes. Mix the corn flour with the water and add to the pan while stirring to thicken the sauce. Add the sesame oil. Simmer for 2 minutes.
- Transfer to a bowl, leave to cool at room temperature, then refrigerate to cool and set. Use to fill the buns.
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