BBQ Pork Pineapple Buns Recipe (Cha Siu Bolo Bao)

This recipe takes some time to make but it’s well worth the effort! Recipe adapted from The Woks of Life (https://bit.ly/3aGjRwH).
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*Marinade (Can sub 2 c diced cha siu)
– 1 clove garlic (minced)
– 1 tbsp sugar
– 1/2 tsp salt/ sesame oil/ honey
– 1 tsp soy sauce/ hoisin sauce/ shaoxing wine
– Pinch 5 spice powder
– 2 c pork (diced)

1. Combine everything and set aside to marinate
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*Dough
– Wet: 2/3 c cream, 1 c milk, 1 egg (All room T)
– Dry: 4 c flour (I used whole wheat), 1.5 tsp salt, 1 tbsp yeast, 1/3 c sugar

1. Combine wet and dry ingredients separately
2. Mix both ingredients together
3. Knead on floured surface for ~15min until dough bounces back when pressed
4. Place dough in greased bowl covered with a damp towel
5. Proof for 1 hour in an enclosed area with a cup of hot water
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*Topping
– Wet: 2 tbsp milk, 1 egg yolk, Dash vanilla, 1/4 c + 2 tsp butter (room T)
– Dry: 1 1/4 c + 2 tbsp flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 2/3 c powdered sugar

1. Combine wet and dry ingredients separately
2. Mix together until a smooth dough forms
3. Roll out on parchment paper until ~3mm thick
4. Leave in freezer/ fridge to firm up
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*Filling
– 2 c marinated pork
– 1/2 c onion (diced)
– Seasonings: 1 tbsp soy sauce, 2 tsp dark soy sauce/ sesame oil, 2 tbsp oyster sauce/ sugar
– 3/4 c water + 3 tbsp flour

1. Heat oil in pan, cook marinated pork and remove
2. Heat oil in pan, saute onions until fragrant (1-2 min) and add in the seasonings
3. When bubbling, stir in the water + flour
4. Stir mixture until thickened (~2 min) and add cooked pork back in
5. Set aside to cool down before using it
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*Assembly
– Egg wash: 1 egg white, 1 egg yolk + 1 tbsp milk
– Sesame seeds (to sprinkle on top)

1. Knead dough to release air bubbles (~3 min)
2. Split dough into 20 equal pieces and form into balls (keep dough covered with damp towel to prevent them from drying out)
3. Roll each piece into the size of your palm
4. Place a spoonful of filling (divide filling up into 20 servings), seal the ends and form into a ball
5. Proof wrapped buns for 1 hour with covered with a damp towel
6. After 1 hour of proofing, preheat oven to 350F
7. Cut topping into 20 2-2.5″ circles with a cutter (Can also use a glass/ knife) and place on each bun
8. Brush the topping area with the egg yolk mixture and the sides with egg whites
9. Top with sesame seeds and bake at 350F for 18-20 min until golden brown
10. Eat while your kitchen smells like an Asian Bakery!
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BGM
Mark Generous – Orange And Pomegranate – https://thmatc.co/?l=16FC840C
Gil Wanders – Welcome Back – https://thmatc.co/?l=2F7ACA92
Reggie San Miguel – Daydream – https://thmatc.co/?l=2785ED3