Ingredients
Dough
100 g | water |
25 g | plus 375 g all-purpose flour, divided |
115 g | cold whole milk |
50 g | egg (1 large egg) |
85 g | sugar |
22 g | nonfat dry milk powder |
7 g | instant or rapid-rise yeast |
5 g | Salt |
60 g | unsalted butter, cut into 2 pieces and softened |
Topping
100 g | all-purpose flour |
2 g | baking powder |
2 g | Salt |
100 g | unsalted butter, softened |
80 g | confectioners' sugar |
100 g | eggs, beaten (2 large eggs) |
8 g | vanilla extract |
Filling
550 g | Chinese Barbecue Pork filling |
Dough
½ cup water |
2 tablespoons plus 2⅔ cups (13⅓ ounces) all-purpose flour, divided |
½ cup cold whole milk |
1 large egg |
⅓ cup plus 4 teaspoons (3 ounces) sugar |
3½ teaspoons nonfat dry milk powder |
2¼ teaspoons instant or rapid-rise yeast |
1 teaspoon Salt |
4 tablespoons unsalted butter, cut into 2 pieces and softened |
Topping
⅔ cup plus 2 teaspoons (3½ ounces) all-purpose flour |
¼ teaspoon baking powder |
¼ teaspoon Salt |
6 tablespoons unsalted butter, softened |
⅔ cup confectioners' sugar |
2 large eggs, beaten |
2 teaspoons vanilla extract |
Filling
1¼ pounds Chinese Barbecue Pork filling |
Essential Equipment
Instructions
- 100 g water
- 25 g all-purpose flour
- 115 g cold whole milk
- 50 g egg (1 large egg)
- 375 g all-purpose flour
- 85 g sugar
- 22 g nonfat dry milk powder
- 7 g instant or rapid-rise yeast
- 5 g salt
- 60 g unsalted butter, cut into 2 pieces and softened
- Transfer dough to very lightly floured counter. Knead dough briefly to form ball and transfer, seam side down, to lightly greased large bowl. Cover with plastic wrap and let rise until doubled in size, 1 to 1½ hours. (Wash and dry mixer bowl and paddle.)
- 100 g all-purpose flour
- 2 g baking powder
- 2 g salt
- 100 g unsalted butter, softened
- 80 g confectioners’ sugar
- 100 g egg, beaten (2 large eggs)
- 8 g vanilla extract
- 550 g Chinese Barbecue Pork filling
- When buns are doubled in size, pipe 30 grams (about 2 tablespoons) topping in tight spiral on top of each bun (topping should form circle roughly 2 inches in diameter and ¼ inch thick). Bake, 1 sheet at a time, until topping is golden brown, 14 to 16 minutes, rotating sheet halfway through baking. Transfer buns to wire rack and let cool for at least 10 minutes.
Instructions
- ½ cup water
- 2
tablespoons all-purpose flour
½ cup cold whole milk - 1 large egg
- 2⅔ cups (13⅓ ounces) all-purpose flour
- ⅓ cup plus 4
teaspoons (3 ounces) sugar
3½ teaspoons nonfat dry milk powder - 2¼ teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cut into 2 pieces and softened
- Transfer dough to very lightly floured counter. Knead dough briefly to form ball and transfer, seam side down, to lightly greased large bowl. Cover with plastic wrap and let rise until doubled in size, 1 to 1½ hours. (Wash and dry mixer bowl and paddle.)
- ⅔ cup plus 2
teaspoons (3½ ounces) all-purpose flour
¼ teaspoon baking powder - ¼ teaspoon
salt
6 tablespoons unsalted butter, softened
⅔ cup confectioners’ sugar - 2 large eggs, beaten
- 2 teaspoons vanilla extract
- ⅔ cup plus 2
teaspoons (3½ ounces) all-purpose flour
- 1¼ pounds Chinese Barbecue Pork filling
- When buns are doubled in size, pipe about 2 tablespoons topping in tight spiral on top of each bun (topping should form circle roughly 2 inches in diameter and ¼ inch thick). Bake, 1 sheet at a time, until topping is golden brown, 14 to 16 minutes, rotating sheet halfway through baking. Transfer buns to wire rack and let cool for at least 10 minutes. Serve.