Steamed BBQ Pork Buns (Char Siu Bao) - Egg-Free

Ingredients

• 3 cups All-Purpose Flour
• 1 recipe Water Roux (Tangzhong)
• 2 1/4 teaspoons Instant Yeast
• 1/4 cup Sugar
• 3/4 cup Milk (dairy or non-dairy)
• 2 tablespoons Vegetable Shortening
• 1 pound BBQ Pork (Char Siu)
• 2 tablespoons Oyster Sauce
• 1 tablespoon Soy Sauce
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Instructions

1. 1In a small saucepan, whisk together 1/4 cup of the all-purpose flour and 1 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-8 minutes. Remove from heat and let it cool completely before using.
2. 2In a large bowl, combine the remaining 2 3/4 cups of all-purpose flour, 2 1/4 teaspoons of instant yeast, and 1/4 cup of sugar. Add the cooled water roux mixture, 3/4 cup of milk, and 2 tablespoons of vegetable shortening to the dry ingredients.
3. 3Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. Place the dough in a clean bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
4. 4While the dough is rising, prepare the filling. In a medium bowl, combine 1 pound of diced BBQ pork, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and 1 tablespoon of hoisin sauce. In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour this slurry into the pork mixture and stir well to combine everything.
5. 5Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 12 equal portions. Flatten each portion into a circle about 4 inches in diameter.
6. 6Place about 1-2 tablespoons of the BBQ pork filling into the center of each dough circle. Carefully bring the edges of the dough up and around the filling, pleating as you go to seal it completely, forming a bun shape. Place each formed bun on a piece of parchment paper.
7. 7Arrange the buns in a steamer basket lined with parchment paper, ensuring they have some space between them. Cover the steamer basket and let the buns rest for 15 minutes.
8. 8Fill a large pot or wok with enough water to create steam and bring it to a rolling boil over high heat. Once boiling, carefully place the steamer basket with the buns over the boiling water. Cover the steamer and steam the buns for 15-20 minutes, or until they are puffed up and cooked through. Serve the steamed BBQ pork buns warm.

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