If you want to have something Baked, and there is a mood to try something new to add more flavour in the day then what are you waiting for just go for Baked Barbecued Pork Buns, to give you the perfect delight that you were looking for.
All you need:
* 15g ginger, finely chopped
* 30g of shallots, finely chopped
* 2 tbsp oil
* 30g of onion, finely chopped
* 2 tbsp of oyster sauce
* 1 ½ tsp chicken stock powder
* 1 tbsp of sesame oil
* 300 ml of water
* 1 ½ tsp of light soy sauce
* 300g of barbecued pork (char siew)
* 1 tsp of natural sea/rock salt
* 30g of spring onions, sliced
* 2 tbsp Hong Kong flour
* 80g of sugar
* 2 tbsp of water chestnut powder
Pastry:
* 250-270ml of water
* 2 tsp of bread improver
* 80g of caster sugar
* 80g of instant dried yeast
* 1 grade of A egg, lightly beaten
* 60g butter of softened
* 20g of milk powder, sifted
* 1 tsp of salt
* 500g high of protein flour, sifted
Topping with cream:
* 120 icing sugar, sifted
* 1 grade A egg, lightly beaten
* 120g margarine, softened
* 1/8 tsp salt
* 1 tbsp of milk powder
* ¼ tsp of baking powder
* 200g low protein (cake) flour
How to make:
For filling:
Heat the oil an a wok, saute ginger, shallots and onion make it fragrant, then add , dark and light soy sauce,chicken stock powder, sesame oil and oyster sauce. Mix it properly, then add pork and water , make it simmer until almost dry. Add the Hong Kong flavour to make the gravy thick, water chestnut powder with a little water put it to the wok.
Now add spring onions, and season it with salt and sugar,keep it aside.
For Pastry:
In a mixing bowl knead pastry ingredients to give a smooth elastic dough. Cover it and rest for 10 min,make balls.
For Topping:
Take a bowl, now mix margarine, salt and icing sugar slowly mix in the egg . Then fold in baking powder, flour and milk powder.
To assemble:
* Start with filling dough balls with the cooled filling,reshape just leave to slight rise before piping on the topping cream.
* Side aside to proof.
* After that bake it in a pre heated oven at 200 degree Celcius for 10 to 12 minutes.
All you need:
* 15g ginger, finely chopped
* 30g of shallots, finely chopped
* 2 tbsp oil
* 30g of onion, finely chopped
* 2 tbsp of oyster sauce
* 1 ½ tsp chicken stock powder
* 1 tbsp of sesame oil
* 300 ml of water
* 1 ½ tsp of light soy sauce
* 300g of barbecued pork (char siew)
* 1 tsp of natural sea/rock salt
* 30g of spring onions, sliced
* 2 tbsp Hong Kong flour
* 80g of sugar
* 2 tbsp of water chestnut powder
Pastry:
* 250-270ml of water
* 2 tsp of bread improver
* 80g of caster sugar
* 80g of instant dried yeast
* 1 grade of A egg, lightly beaten
* 60g butter of softened
* 20g of milk powder, sifted
* 1 tsp of salt
* 500g high of protein flour, sifted
Topping with cream:
* 120 icing sugar, sifted
* 1 grade A egg, lightly beaten
* 120g margarine, softened
* 1/8 tsp salt
* 1 tbsp of milk powder
* ¼ tsp of baking powder
* 200g low protein (cake) flour
How to make:
For filling:
Heat the oil an a wok, saute ginger, shallots and onion make it fragrant, then add , dark and light soy sauce,chicken stock powder, sesame oil and oyster sauce. Mix it properly, then add pork and water , make it simmer until almost dry. Add the Hong Kong flavour to make the gravy thick, water chestnut powder with a little water put it to the wok.
Now add spring onions, and season it with salt and sugar,keep it aside.
For Pastry:
In a mixing bowl knead pastry ingredients to give a smooth elastic dough. Cover it and rest for 10 min,make balls.
For Topping:
Take a bowl, now mix margarine, salt and icing sugar slowly mix in the egg . Then fold in baking powder, flour and milk powder.
To assemble:
* Start with filling dough balls with the cooled filling,reshape just leave to slight rise before piping on the topping cream.
* Side aside to proof.
* After that bake it in a pre heated oven at 200 degree Celcius for 10 to 12 minutes.
