Char Siew Bun

Char siew is one of my children's favorite barbecue meat and one way they enjoy it best when I use it as filling in buns. Personally I don't really fancy char siew, so it's specially for them. 
If you don't have excess to ready made char siew, you can buy about 300g of pork shoulder and cut or chop it to very  small pieces. 

for the char siew 
300g or One strip of prepared char siew (sweet roasted chicken or pork), chopped into small pieces
4 small shallots - sliced fine 
1tbs oil 
1 tbs oyster sauce
 salt to taste
1 tbs sugar
1 tbs dark soy sauce
1 tsp sesame oil
1 tbs Chinese cooking wine 
1 tsp starch mix with 2 tsp of water
1/4 cup of water

Pour oil in a frying pan (medium heat) and add the shallots, saute till golden brown.
Add the char siew and give it a stir. Add the rest of the ingredients, except the starch and keep stirring till well combined.
When the mixture is bubbling, add the starch and give it a good stir until the sauce thickens.
Remove from pan and set aside to cool.  

for the bun
A
480g bread flour
120g plain flour
110g sugar
10g salt
20g milk powder
2 tsp instant yeast

B
1 egg
300ml water

C
60g butter

In a cake mixer, with a hook attachment, mix all the ingredients in A.
Add B and knead it to form a dough, roughly about 2 minutes. 

Now add C and continue kneading till the dough is smooth and elastic. I normally would handknead the dough at this stage for a good 5 minutes.

Oil a big bowl and place the dough, covering with a tea towel. Let it prove for about an hour.
Punch the dough down gently and divide dough into 80g portion and roll into a balls and let it rest for 10 min.


Flatten a dough ball and put about 1tbs  of filling and seal the seams tightly and place it in a baking tray and cover with kitchen towel.

                             
Let the buns sit for another hour. Preheat oven to 200 deg cel. 
Egg wash the buns before you place them in the oven. Bake for about 20 min and remove to cool down the buns.

Enjoy...jue