Imagine biting into a pillowy-soft, golden-brown bun that bursts with savory BBQ pork and tantalizing Asian flavors. These homemade Baked BBQ Pork Buns are not just a recipe—they're a culinary adventure that will transport your taste buds straight to the bustling streets of China. Whether you're a seasoned home cook or a curious food enthusiast, this recipe promises to elevate your cooking skills and impress everyone at your dining table with minimal effort and maximum deliciousness!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Chinese
Serves: 12 buns
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 lb BBQ pork, chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup green onions, chopped
Instructions
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- Add all-purpose flour to the yeast mixture and knead for 10-12 minutes until a smooth, elastic dough forms. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 45-60 minutes until it doubles in size.
- While the dough is rising, prepare the BBQ pork filling by mixing chopped BBQ pork with soy sauce, sesame oil, and chopped green onions. Stir well to combine and set aside.
- After the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a small circle, about 3-4 inches in diameter.
- Place a spoonful of BBQ pork filling in the center of each dough circle. Carefully gather the edges and pinch them together to seal the bun, creating a smooth, round shape.
- Arrange the filled buns on a baking sheet lined with parchment paper, leaving space between each bun. Cover with a clean kitchen towel and let them rest for 15-20 minutes.
- Preheat the oven to 375°F (190°C). Brush the tops of the buns with a beaten egg wash for a golden, shiny finish.
- Bake the buns for 15-18 minutes, or until they turn golden brown and sound hollow when tapped.
- Remove from the oven and let cool on a wire rack for 5-10 minutes before serving. Enjoy warm!
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to activate the yeast properly without killing it. The mixture should become foamy within 5-10 minutes.
- Dough Consistency Matters: When kneading, aim for a smooth, elastic dough that springs back when touched. Don't rush the rising process—patience creates the perfect texture.
- Filling Distribution: Be careful not to overfill your buns, which can cause them to burst during baking. A heaping tablespoon of filling is usually perfect.
- Sealing Technique: Pinch the bun edges carefully to create a tight seal, preventing the filling from leaking during baking.
- Egg Wash Magic: The beaten egg wash not only gives a beautiful golden sheen but also helps create a glossy, professional-looking finish.
- Resting Time: Allow your buns to rest before baking to help them maintain their shape and develop a lighter texture.
- Oven Placement: Bake in the middle rack for even heat distribution and consistent browning.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 20mg