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Sunday, July 29, 2012

Char Siew Sweet Buns [Sponge Dough Method]

For these Char Siew Buns, I'm using the sweet dough [sponge dough method] and palm sugar char siew as filling.  You can also use straight dough method to make the bun dough.

The bun texture is very fine and soft even on the next day.  It is very similar to those small buns that are served with chicken chops at western food outlets.



Ingredients for the buns-Sponge Dough Method
[makes  16  buns]
Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml  cold water
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof for 1-1 1/2 hours or double in size.
Step 2 - Ingredients
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water

50 gm butter

Egg glaze and toasted sesame seeds
Filling -  palm sugar char siew [recipe here]

 
  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 16 portions of equal weight.  Shape dough into round balls.
  3. Roll out each ball and flatten dough, place a spoonful or more of char siew filling in the centre.  Gather up the seam and seal well.   Place bun on paper casing, seam side down on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds.
  5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden. 
  6. Brush buns with some melted butter [can skip this step if you do not want the buns to be oily] 
  7. Remove and leave to cool on rack or serve.
I'm submitting this to Bake Your Own Bread hosted by girlichef.

6 comments:

Heather @girlichef.com said...

These buns are so beautiful...and that filling makes my mouth water! What a wonderful meal this would make. I'm going to have to try these buns - I think my family would love them. =)

kimmy said...

Hi Heather, it worth making it at home. The filling can also be used to make steamed buns.

busygran said...

Wow! These buns look store-bought! So nicely done and the char siew filling looks yummy!

Kimmy said...

Hi busygran, ya, making the buns and char siew filling was rather fuss free. I prepared the dough and char siew a day earlier. The next day I can have so many fresh buns ready to share.

Michelle K said...

Buns filled with such a terrific filling. This looks terrific. Thank you for sharing this with BYOB.

Kimmy said...

Yes Michelle, I have very high expectation of a good bun. This is now one of my favourites.

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