Wednesday, February 29, 2012

Chinese BBQ Pork Buns

After realising that I'd made a mistake in putting all the tangzhong in making the pizza buns from the last post, I made the Chinese BBQ pork buns by putting 1/2 of the tangzhong as required from the original recipe.  It's not so sticky, a little easier to handle and the taste and texture are still the same.  I made six BBQ Pork buns and six buns with lotus seed paste.  You may have seen these little buns selling at the pushing trolly at Yum Cha restaurant.  If you can't find the Chinese BBQ pork, some left-over roast meat with gravy will be as good.

Chinese BBQ Pork Buns and Lotus Seed Paste Buns
(make 12)

Tangzhong: (湯種)
25g bread flour
125ml (1/2 water and 1/2 milk)

Ingredients of bread:
125ml milk
1 egg
1/2 of the Tangzhong
30g butter, cut up
55g caster sugar
5g salt
370g bread flour
5g instant yeast

For the filling of BBQ Pork Buns:
1 cup of Chinese BBQ pork, cut into small pieces
1 tablespoon Hoisen Sauce
1 teaspoon Oyster Sauce
1 teaspoon Soy Sauce
1 teaspoon Sugar
1/4 teaspoon sesame seeds
dash of sesame oil

For the filling of Lotus Seed Paste Buns:
Store brought Lotus seed paste 

egg, beaten for glazing
black sesame seeds and sunflower seeds for garnishing

  1. Mix water and milk mixture with the flour to make the tangzhong in a small saucepan.  Cook over low heat and stir until it is thickened.  When you see some "lines" appear in the mixture with the stir, it is ready. Remove the pan from the heat and let cool.  
  2. Transfer the tangzhang into a small bowl, cover and fridge for 3-4 hours.
  3. When ready to use the tangzhang, leave it room temperature beforehand.
  4. Put the milk, egg and tangzhang into the bread machine, followed by the rest of the dry ingredients  and add the yeast last.  Press the "dough" button.
  5. When the dough is done, place the dough into a floured workbench.  Knead with extra flour to form a smooth dough.  Divide into 6 portions onto two paper-lined tray.  Rest the dough at a warm place (a warm oven) for 15 minutes.
  6. Divide each portion into two, roll flat a little and fill with the fillings. Turn over and place onto the baking tray.  Repeat for the rest of the dough.  Make 12 buns.  Rest in a warm place for a further 40 minutes.
  7. Brush the top with egg and garnish with either sesame seeds or sunflower seeds. Bake for 20 minutes at 180c.


  1. I love pork buns and these look phenomenal. The meat looks so perfectly cooked.

  2. Perfect looking paos you have there, Veron. Love both char siu and lotus paste paos.

  3. I love these buns look amazing!

  4. Hey Veronica, stumbled upon your blog & you've got a lovely site! I'm from Singapore but used to live in HK when I was very young :) I travel to HK very often too.

    The pork buns look sooooooooo yummy! I'm following u now & would love to have u follow me too. Looking fwd to sharing our food journey amongst others.
    Shirley's Luxury Haven

  5. These buns are very professional made! They look just like the ones selling in the Yum Cha shops. I wonder if the difference in Tang Zhong amount added make any difference in the texture of these buns.

  6. Pork BBQ bun is my favorite dim sum dish. Yours looks delicious.

  7. this looks absolutely to your space and loved it visit my space too in your free time!!:)

  8. Lovely pork buns.

    Spoon and Chopsticks

  9. ohh 'm falling in love with all your delicacies!! Loved this gorgeous recipe! So happy to follow you :) :)

  10. Dear Veronica, These bbq pork buns look wonderful. I bet they were just delicious. blessings my dear, Catherine xo