ingredients (makes 9)

235g bread flour
15g Hong Kong flour/pau flour
55g egg (net weight)
25g whipping cream
100g water
3g sea salt
3g instant dry yeast
30g caster sugar
15g shortening

200g homemade char siew, diced
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
135g water
5g potato/corn starch
1 tsp coconut nectar

食材(可做 9个)

面包粉 235克
香港/包分 15克
蛋液 55克
淡奶油 25克
水 100克
海盐 3克
即溶干酵母 3克
细砂糖 30克
白油 15克

自制叉烧肉 200克、切丁
老抽 1/2 大匙
生抽 1 大匙
蚝油 1 大匙
水 135克
土豆淀粉/生粉 5克
椰子花蜜 1 小匙


Pour some oil into heated pan and fry diced char siew using medium heat till aromatic

add in dark soy sauce, light soy sauce and oyster sauce and fry for about a minute
add in water and allow to boil. cover pan and allow meat to cook for 3-5mins or till it softens
倒入清水-待水烧开后加上盖儿需煮 3-5分钟直到叉烧变软

add some water to potato starch and mix solution well
turn to low heat and pour in potato starch. stir well then quickly mix in coconut nectar
turn off heat
转小火,加入土豆粉浆。炒匀- 快速拌入椰子花蜜。熄火

allow filling to cool then chill in fridge till ready to use

mix all dough ingredients together till window pane stage

divide dough into 9 equal portions and allow to rest for 20mins
面团分割成 9等份、静止 20分钟

roll dough into a disc and wrap in filling
(dough should be thinner on the edges and thicker in the centre)
seal seams well

place buns onto baking sheet and proof till double in size

bake in centre rack of 180 degrees C preheated oven for 13mins
(baking time and temperature for reference only)
送入预热至 180摄氏度中层烤箱烤 13分钟即可

Personal notes/温馨小贴士

– I do not bake with honey but if you do, you can use it to substitute coconut nectar

– these are the brands of coconut nectar and shortening i use

– for traditional teahouse buns, egg wash and sprinkle proofed buns with white sesame seeds just before baking

– it is crucial to chill filling before wrapping. If you don’t, the filling becomes too wet and it may pose difficulties when you try to seal seams (of dough)



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