Baked Roast Pork Buns & Pineapple Roast Pork Buns
Iconic Hong Kong-style baked char siu bao featuring pillowy, enriched sweet dough packed with a savory-sweet, gelatin-rich braised roast pork filling. Available either glazed with sugar syrup or topped with a crisp, crackled cookie-like pineapple crust.
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🍳 Cooking Flow
Knead and ferment the enriched sweet lard dough. → Braise pork meat, fat, and skin, dice finely, mix with sauce, and chill until set. → Portion dough into 80g balls, stuff with chilled char siu filling, and seal. → Top with pineapple cookie discs and egg wash, or bake plain. → Bake in deck ovens until golden and brush plain buns with sugar syrup.
Cooking Steps
Brief Cooking Order
Knead and ferment the enriched sweet lard dough. → Braise pork meat, fat, and skin, dice finely, mix with sauce, and chill until set. → Portion dough into 80g balls, stuff with chilled char siu filling, and seal. → Top with pineapple cookie discs and egg wash, or bake plain. → Bake in deck ovens until golden and brush plain buns with sugar syrup.
Introduction
Iconic Hong Kong-style baked char siu bao featuring pillowy, enriched sweet dough packed with a savory-sweet, gelatin-rich braised roast pork filling. Available either glazed with sugar syrup or topped with a crisp, crackled cookie-like pineapple crust.
Step 1
Combine flour, sugar, yeast, eggs, water, and lard in a large commercial mixer to knead the rich, sweet bread dough until smooth and elastic, then allow it to ferment.
Step 2
Prepare the filling by blanching large cuts of lean pork and pork skin/fat in boiling water to remove impurities, then braise them in massive woks with aromatics, spices, and oyster sauce until tender.
Step 3
Pass the braised pork through an industrial dicing/slicing machine multiple times to achieve a fine, tender dice, then mix thoroughly with the rich braising sauce and chill thoroughly in a walk-in cooler until set.
Step 4
Divide the fermented dough into uniform 80-gram portions and roll each portion tightly into smooth dough balls to align the gluten structure.
Step 5
Flatten each dough portion by hand, spoon in 3 to 4 tablespoons of the chilled char siu filling, pinch the dough shut to seal tightly, and place onto baking sheets for secondary fermentation.
Ingredients List
Important Notes
Using lard in both the dough and filling provides superior tenderness, rich texture, and a clean mouthfeel compared to dairy butter.
Chilling the braised pork filling before assembling is crucial so the gelatin and fat solidify, preventing leaks and making wrapping easy.
Baking in an electric deck oven without convection fans provides even conduction and radiant heat directly from the bottom and top.
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