Skip to product information
1 of 1

Baked Pork Buns

Baked Pork Buns

Made with a slightly sweet and yellow-coloured dough that is usually found in cha chaan teng dinner rolls.

Ready in: 3 hours 30 minutes

Serves: 10

Complexity: very-easy

kcal: 442

Your Page Title View full details


2 cups bread flour
⅔ cups all-purpose flour
1 tsp active dry yeast
⅔ cups sugar
¼ cup lard
1 egg
1¼ cups water
250 g char siu, diced
1 tbsp sugar
2 tsp soy sauce
1 tsp rice wine
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp toasted sesame oil
1 tbsp cornflour dissolved in 1 tbsp water


DOUGH: If using dry yeast, take ¼ cup of the water and warm it up. Pour the yeast into the warm water. Stir once and let it sit for 5 minutes until the surface becomes foamy.
Combine all ingredients together and knead into a soft and elastic dough. The texture should be silky and smooth. Pat the dough into a ball. Oil a large bowl and place the dough into the bowl. Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise.
In a small saucepan, mix together ½ cup of water, sugar, soy, rice wine, oyster sauce, SIDS SMOKEY GARLIC SAUCE, hoisin sauce and sesame oil. Cook the sauce until it bubbles. Stir in the cornflour mixture and cook for 1 minute, stirring. The sauce should thicken considerably. Remove from the heat and add in the diced char siu. Cool to room temperature.
Divide the dough into 20 equal sized pieces. Work one at a time. Take one piece and knead to a round shape then press it flat. You should try and work so that the edges of the dough circle are thinner than the middle of the circle, which you want a bit thicker.
FILLING: Take a heaped teaspoon of the char siu filling and place it in the middle of the circle. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Bring the edges together, pinching gently and also twisting.
Set aside the buns on either a floured tray or tray with greaseproof paper on it. Place it so that the side with the pinched seal is at the bottom. Do this with all 20 pieces until you have 20 buns.
Set the buns aside for 30 minutes so that the dough can ferment a little more. Preheat your oven at this time to 175°C.
Before you put the buns in the oven, brush the surface of each bun with some of the egg wash. (beaten egg)
Bake for 20-25 minutes until golden brown. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy.
As soon as they come out of the oven, quickly brush the surface of the buns with a touch of sugar syrup. This gives the buns a lovely glaze. You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. If reheating from the fridge, warm them up at 175°C for 5-10 minutes. If from the freezer, let them defrost first.