PORK BUNS

Who would not be tempted by those soft buns, crunchy sweet top and savoury hot fillings baked to perfection....and with just one bite--- ahhhh heaven! 

Nah! it's just a bread. But a delicious one though. It's sooo good that my kid will finish 3 orders in just one seating and will request for more. This bun is one of their favourites among the bread filled buns but it goes top of the list.  Plus, they will ONLY order that much if it's from their favourite resto. With the Circuit Breaker - Stay at Home situation when dine in is impossible and take out / delivery is a challenge not to mention hygienecally risky, I am challenged and forced to bake one. Proud to say it's a success! Gone in few seconds, even their Dad just had a piece.... he almost missed out!

Here we go---

PORK BUN

Makes about 580 grams of bread dough

about 19 buns at 30g each

ooohhlalala, look at that! Yummy!!!

INGREDIENTS

BREAD

2 c Bread Flour (or all -purpose flour)

1 tsp instant yeast

1/2 c + 2 tbsp fresh milk

1 tbsp + 1 tsp white sugar

1 egg

1/2 tsp salt

2 tbsp unsalted butter, softened

In a bowl of stand mixer fitted with dough hook, add flour, yeast, sugar and salt. Then pour milk, add egg. Then  turn the mixer to medium speed and run until the ingredients combined and form rough ball.

Then add the softened  butter and continue mixing until you get a bottom clean bowl this will take at least 15 minutes or so of mixing.

Stop the mixer, scoop the dough and form into a smooth big ball and return to the bowl to proof for at least an hour or until the dough double its size. 

My dough ready for proofing

( I usually make my dough rise to the top of the bowl, that way i am secured that the dough has properly risen ;-)

When done, ready to use.

FILLING

Can be done ahead of time, just place it in the fridge.

1 head garlic, minced

1 medium onion, chopped

1/2 tbsp oil

2 c pork belly, chopped into small cubes

1 1/2 tbsp Lee Kum Kee  light soya sauce + 1/2 tbsp any dark soya sauce (you can just use 1 tbsp SILVERSWAN soy sauce)

1 tbsp hoisin sauce (Lee Kum Kee)

1 tbsp oyster sauce

1/2 c water for the meat

1/2 c water to be mix with 1 tbsp cornstarch

Spring onions (optional, to be mixed with the filling before you place the meat into the dough so you can see the greens inside)

Place oil in a pan and sauté garlic and onion.

Then add pork belly and cook to brown.

In a bowl, add soya sauce, hoisin, oyster and 1/2 c water. Stir to combine.

Then pour over the meat, stir and cover the pan and let it simmer until pork is tender, about 10-15 minutes. (use low heat this time to prevent the filling from burning)

When done, pour the water-cornstarch mixture.

Cook filing until very thick.

Remove from heat and let it cool before use.

Before placing the filling into the dough, add the spring onions. 

Look at that greens, an added appetizing color in your filling. I made a mistake by placing it right away after cooking so the greens were cooked before i placed it inside the dough so i lost the green color  So from the finished product you cant see any greens anymore.  ;-(
So lesson learned, place greens right before you actually fill the bun.

TOPPING

1/4 c unsalted butter (about 50-60g butter))

1/2 c powdered sugar

1 tbsp cornstach

1/2 c flour (all-purpose flour)

1 egg

2 tbsp water

Cream butter and Sugar until light and fluffy.

Add flour , cornstarch, egg and water and whisk until combined and in smooth paste texture.

Place in a piping bag.

Ready to use.

ASSEMBLY

When dough is ready, divide it into 30g each making about 19 small dough balls.

Grab one small dough, flatten it with roller, then scoop about 1 tbsp of filling and place it at the center of the dough. Gather the edges and seal the sides.

Place the bun seal down on a baking tray lined with parchment paper.

Repeat this with the rest of the small doughs.

Once done, let the filled doughs rest for another 40 minutes or until its size doubles.

When done and before baking, cover the bun with filling. Circling the top by swirling it around the bun going down about halfway each bun.

Piping the topping using Wilton #5 Tip But you can also pipe without piping tip, just make a small hole on your tip of the piping bag you are using.

Pre-heat oven to 350º F or 175º C.

Bake buns for about 15-20 minutes until slightly brown, 

DO NOT OVERBAKE...