Filipino's own adaptation of Chinese char siu bao (cha siu bao). Soft, fluffy steamed buns with juicy, and tender braised pork filling. You can make this anytime without using pre-made Chinese pork BBQ.
Place milk in a microwave-safe cup. Heat for 20 seconds. Check if the temperature is LUKEWARM by dipping your finger or a kitchen thermometer. If it's still cold, heat for another 5 seconds until it reaches 36c/98f.
Add yeast and 1 tsp sugar. Stir to dissolved. Let it sit for 5 to 10 minutes until it froths.
MAKE THE DOUGH
In the bowl of a stand mixer combine flour, salt, baking powder and sugar. Whisk to combine.
Attach the dough hook and turn the mixer on to low speed. Slowly pour the yeast mixture while running the mixer. Knead for 1-2 MIN. Increase speed to medium, slowly add the oil. Knead for 8 to 10 minutes until it reaches smooth consistency (see note 3).
Grease mixing bowl with oil. Form dough into a smooth ball and put back in the bowl. Cover with a cling wrap. Let it rise for 1 hour.
DIVIDE
Punch the dough down. Knead for 1 to 2 mins to remove air bubbles. You can do this with a stand mixer or by hand.
Form dough into a large smooth ball and divide into 2 pieces.Refrigerate the other half until ready to use. Divide dough into equal pieces so a total of 12 (6 pieces per batch). Form into a smooth ball. For an evenly sized dough, use a kitchen scale. Mine was about 60g each.
SHAPE AND FILL THE ROLLS (watch the video)
Cut parchment paper into squares. You'll need 12 pieces. Fill the wok with water but don't turn on the heat yet.
Flatten with your palm. Using a rolling pin, roll around the edges to form a circle about 4-5 inches making sure that the center is thicker. Repeat with the remaining dough. Cover with a cling wrap to prevent drying.
Take one of the flattened dough. Roll the edges if needed. Place heaping 2 tbsp of the filling. Gather in the center. Then pleat remaining edges around the center one by one to seal the bun. Pinch the top then twist.
Place bun in the parchment paper and place in your steaming rack. Repeat with the remaining dough. NOTE: Pleating is not necessary. You can form the bun into a smooth ball if preferred.
Cover with a cling wrap and let it rest for 10 to 12 mins until slightly puffy. DO NOT OVERPROOF.
STEAMING
Cover steamer with the lid. Turn on the heat and bring water to a boil. Lower the heat to medium when it starts boiling. Steam for 12 minutes.
Turn off the heat. DO NOT OPEN THE LID. Let it sit for 5 minutes. Slightly tilt the lid to allow air circulation for about 2 to 3 minutes.
Remove the buns and transfer the buns into a rack and allow to them cool. Serve with the sauce and enjoy!
Notes
Cake Flour - substitute with 2 1/4 cups all-purpose flour + 1/2 cup cornstarch.
For a whiter bun, you can use bleached cake flour,bao/pao flour, Hongkong flour, and top flour. Use the same amount as the cake flour.
Dough consistency - if the dough is too sticky, add more flour about 1 tbsp at a time. If the dough is too stiff, add more milk about 1 tbsp at a time.
To prevent overproofing: Work in batches to prevent over-proofing the buns. I did mine in two batches and worked on 6 pieces at a time. Overproofed dough can collapse during steaming.
Storage and shelf-life - store left-over buns in the fridge for up to 3 days and up to 1 month in the freezer. Store in an airtight container or large zip bag, push out excess air before sealing.
Nutrition: Per 1 bun. Pork filling is included in the calculation.