15 squares of wax paper
2 large eggs
1 tbsp honey
3 tbsp melted butter
¼ cup warm water
1 tbsp sugar
2 tbsp active dry yeast
¼ cup butter
½ cup sugar
½ cup milk
2 large eggs
3 cups flour
1 tsp salt
1½ lbs Cantonese roast pork
3 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp dark brown sugar
2 tbsp ketchup
¾ cup hot water
1½ tbsp cornstarch
Making the Dough:
- In a cup, mix together the warm water and the sugar. Stir thoroughly until all of the sugar has dissolved.
- Next, add the yeast and stir it in gently. Let the yeast sit for 10 minutes so that it activates. After about 10 minutes you should see a bit of bubbly foam on top of the mixture.
- In a large bowl, cream together the butter and the sugar. Then mix in the milk and eggs.
- Add the yeast mixture to the bowl and beat everything until it is thoroughly mixed together.
- In another bowl, combine the flour and the salt. Then slowly add the flour mixture to the liquid mixture beating it together until a stiff dough forms.
- Once the dough forms place it on a floured surface and knead it for about 15 minutes. Then place it in a bowl, cover it with plastic wrap and leave it in a warm area to rise for about 2 hours, or until it doubles in size.
- After about 2 hours, push the dough down and knead it again for about 10 minutes. Then recover it with the plastic and let it rise for another 1 ½ hours.
- After it rises a second time, press it down and knead it for 5 more minutes. Now it is ready to make the buns.
Making the Filling:
- Before starting this recipe, make sure you have made the Cantonese roast pork found here.
- Prepare the filling by cutting the Cantonese roast pork into tiny pieces and setting them aside.
- In a large cup mix together the soy sauce, oyster sauce, dark brown sugar, ketchup, and just ½ cup of the hot water. Make sure everything is mixed together thoroughly and then pour this sauce mixture into a pot and heat it on high.
- While the sauce is heating, mix together the cornstarch with just a little water until it dissolves.
- Once the sauce comes to a boil add the cornstarch mixture and stir until thick. Then remove it from the heat and let it cool.
- Once the sauce has cooled, add the pork pieces and the remaining ¼ cup of hot water. Stir everything together thoroughly and set it aside. This will be the filling for the pork buns.
Making the Buns:
- First set up a workstation. Place the squares of wax paper on a large cookie sheet about 2 inches apart. Then have nearby the dough, the filling, and a floured surface.
- Start by taking a small piece of the dough and using the palms of your hands to roll it into a ball.
- Place this ball on the floured surface and press it until it is flat, but not too thin. Then place it back in the palm of your hand. Add some pork filling to the center of the dough, cupping your hand around it.
- Next, slowly pull up a little portion of the side of the dough and then pull up another portion across from it and pinch it together. Then pull up the sides that are perpendicular and pinch them together in the center with the other sides, and twist and pinch off the top. Then place the sealed side down on top of one of the wax paper squares on the cookie sheet.
- Continue this process until all of your buns are made.
- Once all the buns are complete, place the cookie sheet in a just warm oven and let them rise for about 45 minutes.
- Beat the 2 eggs in a bowl, and after 45 minutes brush the tops of the buns with this mixture. Then bake them at 350F for 15 minutes or until golden brown.
- In a small cup, mix together the honey and butter.
- To serve, brush them with the melted butter and honey mixture and place them on a serving plate. Makes 15 buns.