*new*港式叉燒包3pcs🐖 Recipe

Prepare and season pork

Dice pre-cooked char siu into small 5–7 mm cubes. Place diced char siu in a bowl and mix with 2 tbs char siu sauce, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil and 1 tsp sugar. Toss to coat evenly.

Adjust moisture and thicken

Heat a small nonstick pan over low-medium heat. Add the seasoned char siu and 2 tbs water. Bring to a gentle simmer, stir for 1–2 minutes. Stir the 1 tsp cornstarch slurry (mix 1 tsp cornstarch with 1 tsp cold water) and add to the pan to thicken slightly. Cook for another 30–60 seconds until a glossy thickened filling forms. Remove from heat and cool to room temperature.

Activate yeast and combine liquids

Warm the water and milk together to about 38–43°C (100–110°F). Stir in the sugar and sprinkle the 0.5 tsp instant dry yeast over the warm liquid. Let sit 5 minutes until slightly foamy (if not foamy after 8–10 minutes, yeast may be inactive—replace).

Mix dry ingredients

In a medium bowl, whisk together 1.25 cups all-purpose flour, 0.5 tsp baking powder and 0.125 tsp salt so they are evenly distributed.

Make dough

Pour the foamy yeast mixture, and 1 tsp vegetable oil into the dry ingredients. Stir with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 1–2 tbs more flour; if too dry, add up to 1 tbs warm water.

First proof

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth. Let rest in a warm draft-free spot until doubled in size, about 45–60 minutes depending on room temperature.

Portion and rest

After proofing, gently deflate dough and divide into 3 equal pieces (about 65–75 g each). Roll each piece into a smooth ball and let rest 10 minutes covered with a damp cloth to relax the gluten.

Shape wrappers

Take one rested piece and flatten into a disc with your palm, then use a rolling pin to roll into a round wrapper about 10–12 cm (4–4.5 in) diameter. Make the edges slightly thinner than the center (this helps seal and reduces dough bulk at the top). Repeat for remaining pieces.

Assemble buns

Place about 80–90 g (roughly 3 heaping tbs) of the cooled char siu filling in the center of a wrapper. Gather the edges up and pleat to seal at the top, pinching tightly so no filling escapes. Tuck seam under to form a neat base. Place each bun seam-side down on a prepared parchment square. If using sesame seeds, lightly brush the top of the bun with 1/2 tsp vegetable oil and sprinkle with sesame seeds.

Second proof (final rest)

Cover assembled buns loosely with a damp cloth and let rise for 20–30 minutes until puffy (they will not double but should be noticeably softer). Meanwhile bring a steamer of water to a brisk simmer.

Steam buns

Place buns (on their parchment squares) into the steamer basket leaving space between them for expansion. Steam over medium-high simmering water for 10–12 minutes with the lid covered. Do not open lid during steaming. After 10–12 minutes, turn off heat and let buns sit in the closed steamer for 2 minutes to avoid sudden collapse from rapid temperature change.

Serve

Carefully remove buns from steamer and transfer to a plate. Serve warm. Buns can be stored refrigerated in an airtight container for up to 2 days or frozen (well wrapped) for up to 1 month. Reheat by steaming 6–8 minutes from refrigerated, or 10–12 minutes from frozen (no thaw).