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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 1 tsp of sugar, 7g of active dried yeast, and 125ml of warm water into a glass bowl, and mix well.
Watch out
The warm water must not be too hot, otherwise it will kill the yeast and cause fermentation to fail.
Cover with a lid and rest for 10 minutes until bubbles form on the surface.
Watch out
If no bubbles form after resting, the yeast is inactive and must be remade, otherwise the dough will not rise.
Add the remaining 50g of sugar, 30g of melted butter, 1 egg, 1/2 tsp of salt, and 300g of bread flour into the bubbly yeast water, and mix with a silicone spatula into a rough dough.
Watch out
The butter must be melted and cooled until lukewarm, otherwise hot butter will kill the yeast.
Cover the dough and let it rest for 10 minutes to relax the gluten.
Watch out
Must be covered to prevent the surface of the dough from drying out and hardening.
Sprinkle a little flour on the surface, take out the dough, place 1 tbsp of butter on top, and knead continuously until the butter is fully absorbed and the dough becomes smooth.
Watch out
The dough will be very sticky initially
avoid adding too much extra flour directly, otherwise the baked buns will be dry and hard
Cover the surface of the dough with a little oil, place it in a bowl, seal with plastic wrap, and let it proof for 1.5 to 2 hours until doubled in size.
Watch out
The proofing environment must not be too cold, otherwise the time needs to be extended until fully risen.
Hot oil may splatter slightly when ingredients go in; keep a safe distance when adding the onion.
Heat a wok with a little oil, fry 30g diced onion until fragrant, pour in 100ml water, and sequentially add 1/2 tsp ground pepper, 1 tsp light soy sauce, 2 tsp dark soy sauce, 1 tsp sesame oil, 2 tbsp oyster sauce, 3 tbsp sugar, 1/2 tsp chicken powder, and 1 tsp cooking wine to boil. Then pour in cornstarch slurry made from 2 tbsp cornstarch mixed with 4 tbsp water while stirring constantly until the sauce thickens. Finally, mix in 150g diced char siu, transfer to a plate, cover with cling film, and place in the fridge for later use.
local_fire_departmentMedium heat, about 5 to 8 minutesWatch out
The cornstarch slurry must be poured in while stirring quickly, otherwise it will lump and ruin the texture and consistency.
Check that the proofed dough has doubled in size, press down on the dough to release air. Flour the surface, fold and press the dough, roll it into a long log shape, and finally cut it into 12 equal pieces with a dough cutter.
Watch out
Try to cut into 12 equal pieces as evenly as possible, otherwise they will bake unevenly.
Roll each of the 12 cut dough pieces into smooth round balls, and place them neatly on a baking tray.
Watch out
The surface must be smooth and crack-free when rounding, otherwise they will split and leak filling during proofing.
Cover the dough balls on the baking tray with plastic wrap and rest for 15 minutes to relax the dough.
Watch out
Must be covered with plastic wrap, otherwise the surface will dry out and form a crust, making it easy to tear when flattening later.
Flour the surface, flatten the dough disc with hands or roll with a rolling pin, fill with appropriate char siu filling, pinch the edges tightly to seal into a round ball, and repeat, placing them back on the baking tray.
Watch out
The seal must be pinched tightly, otherwise the filling juice will leak out during baking.
Cover the baking tray with plastic wrap and let it rest in a warm place (25-28°C is best) for 45 minutes until the dough doubles in size.
Watch out
The temperature must not be too high, otherwise the oil in the filling will melt and damage the dough structure.
Beat 1 egg until well combined, and use a brush to apply egg wash evenly over the top of each proofed bun.
Watch out
Be gentle when brushing the egg wash to avoid deflating the delicate proofed dough.
Must wear oven mitts when taking out the hot baking tray to prevent severe burns.
Place the baking tray into a preheated oven at 180°C (preheated for 5 minutes) and bake for 15 minutes until the surface is golden brown.
local_fire_department180°C, 15 minutesWatch out
Oven temperatures vary
monitor the coloring in the last few minutes to prevent burning
Mix 1 tsp of honey with 1 tsp of hot water evenly, and while hot, use a brush to apply the honey water onto the top of the freshly baked buns.
Watch out
The honey water must be brushed on while the buns are hot out of the oven to create a beautiful gloss and lock in moisture.
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