How to Make Hong Kong Style BBQ Pork Pineapple Buns

Makes 10 Buns

Ingredients

Water Roux Dough

25g Bread Flour
125ml Water

Bun Dough

275g bread flour
90g Water Roux dough
1/2 teaspoon salt
30ml milk
45ml heavy whipping cream
45g whisked egg
6g instant dry yeast
40g white granulated sugar
25g unsalted butter, softened

Pineapple Topping

45g whisked egg
1 teaspoon vanilla extract
70 grams unsalted butter, melted
75 grams sugar
125 grams cake flour
¼ tsp baking soda
¼ tsp baking powder
Pinch of salt
1 whisked eggs for brushing

BBQ Pork Filling

200g diced BBQ pork
1 small onion or shallot diced
1 tablespoon of oyster sauce
2 teaspoons of dark soy sauce
2 tablespoons Sugar
125ml Water
4 tablespoons of oil
3 tablespoons of flour

Instructions

Water Roux

1. Whisk together the bread flour and water in a small saucepan over low heat.
2. Cook and stir over low heat until it thickens.
3. Pour into a heat proof bowl, cover with plastic wrap, and set aside to cool completely before using.

Bread Dough

1. In your stand mixer bowl, add flour, salt, instant dry yeast, sugar, water roux, milk, whipping cream, and egg.
2. Using the bread hook, mix for 2 minutes.
3. When dough has formed add in unsalted butter.
4. Continue mixing until dough is smooth and elasticky – about 15 – 20 mins. Be patient here – It will eventually come together.
5. Roll into a smooth ball
6. Place dough in greased bowl
7. Cover bowl in plastic wrap or a damp kitchen towel and rest for 45 minutes in a warm moist place.
8. While dough is resting make the pineapple topping and the bbq pork filling (recipe below).
9. After 45 minutes of rest, push out the air from the dough then cut it to 10 equal pieces about 50g each. A scale really helps here.
10. Roll each piece into a ball.
11. Place on parchment paper lined tray, cover, and proof for 1-1.5 hours.

Pineapple Topping

1. In a large bowl add whisked egg, melted unsalted butter, sugar, and vanilla extract. Mix until well incorporated.
2. In a separate bowl, mix cake flour, baking soda, baking powder, and a pinch of salt.
3. Add the flour mixture to the wet ingredients. Mix until a dough forms.
4. Cover and refrigerate for 1 hour or until ready to use.

BBQ Pork Filling

1. In a bowl, mix together oyster sauce, soy sauce, water, and sugar. Set aside.
2. Heat 1 tablespoon of oil in a skillet on medium heat.
3. Add in onion and cook until translucent. Stir frequently so it doesn’t burn.
4. Once the onions are translucent, add in diced BBQ pork.
5. Remove from heat into a heat proof bowl.
6. Put the skillet back on the heat, add 3 tablespoons of oil and 3 tablespoons of flour. Stir continuously until well combined and a golden brown roux is formed.
7. Add in prepared sauce mix that was set aside earlier. Stir continuously until a thick sauce is formed.
8. Add sauce to the bbq pork bowl. Mix together well.
9. Cool the pork completely before using.

To Finish

1. Preheat the oven to 365F (185C) on convection or 375F (190C) in a non-convection oven.
2. Roll out the bun dough into small rounds with the edges thinner than the center.
3. Place as much filling as you are comfortable with closing in the center of the dough. Avoid touching the edges, otherwise it makes it VERY difficult to close.
4. To close, pull together sides and pinch together, go around the circle until it is closed all the way. Pinch it off and carefully roll into a small ball.
5. Place the pinched side down on the parchment paper lined tray.
6. Divide the pineapple top dough into 10 equal pieces.
7. Between two sheets of plastic wrap, press or roll it out into rounds that will cover the top of the bun.
8. Place on top of the buns.
9. In a bowl whisk one egg. Brush the egg wash onto the top of the pineapple bun.
10. Place into the middle rack of the oven. Bake for 12 – 15 mins until the pineapple top is cracked and golden.
11. Remove from the oven and cool on a wire rack.