Back to 12 servings Tangzhong 30 g bread flour, for the tangzhong 115 g water, for the tangzhong Dough 135 g whole milk, warmed to 110-120°F (43-49°C) 1 tablespoon granulated sugar 7 g active dry yeast, about 2 1/4 teaspoons 420 g bread flour 1 teaspoon kosher salt 70 g unsalted butter, melted 80 g sweetened condensed milk 1 large egg neutral oil, for greasing the bowl Filling 1.5 tablespoons neutral oil, for the pan 0.333 cup finely diced shallots, about 50 g 3 cloves garlic, minced 2 tablespoons sugar 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon soy sauce 1.5 teaspoons sesame oil 1 teaspoon paprika 0.5 teaspoon salt 0.75 cup water, divided 2 tablespoons cornstarch, mixed with the remaining 1/4 cup water 2 cups diced char siu, about 280 g Finish 1 large egg, beaten, for egg wash 1 tablespoon whole milk, for egg wash 2 teaspoons toasted sesame seeds, black and white mix
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1 Step 1: Whisk the tangzhong flour and water in a saucepan. Heat over medium, stirring constantly, until it thickens into a paste, then let cool.2 Step 2: Warm the milk to 110-120°F (43-49°C), then stir in the sugar and yeast. Let it foam for 5-8 minutes.3 Step 3: Combine the bread flour and salt in a stand mixer bowl. Add the butter, condensed milk, egg, cooled tangzhong and the yeast milk.4 Step 4: Mix on low with the dough hook until no loose flour remains, 30 seconds to 1 minute. Then mix on medium-low for 8 minutes until smooth.5 Step 5: Knead briefly on a lightly floured surface and shape into a ball. Place in a lightly greased bowl, cover, and let rise about 1 hour until doubled.6 Step 6: While the dough rises, mix the sugar, oyster sauce, hoisin, soy sauce, sesame oil, paprika and salt for the sauce.7 Step 7: Heat the oil in a pan over medium heat. Soften the shallots for 2-3 minutes, then cook the garlic for 30 seconds to 1 minute.8 Step 8: Add the sauce mixture and 1/2 cup water. Simmer about 2 minutes.9 Step 9: Stir in the cornstarch slurry and keep stirring about 2 minutes until very thick. Turn off the heat.10 Step 10: Fold in the diced char siu, then chill the filling until firm.11 Step 11: Punch down the dough and divide it into two halves. Cut one half into 6 pieces of about 70-75 g each, and keep the other half covered.12 Step 12: Divide the chilled filling into 12 portions of about 40-45 g and roll each into a tight ball.13 Step 13: Shape each dough piece into a smooth-topped ball, then roll it into a 5-5 1/4 inch (13 cm) circle that is thicker in the center. Add a filling ball, gather the edges and pinch the seams closed. Place seam-side down on a parchment-lined baking sheet.14 Step 14: Repeat with the remaining dough and filling. Let the shaped buns rise until puffy.15 Step 15: Preheat the oven to 350°F (177°C). Brush the buns with the beaten egg mixed with milk and sprinkle with sesame seeds.16 Step 16: Bake until golden brown on top, about 20-25 minutes. Cool slightly before serving.getsaucepan.com/r/f16222fa-c4d6-5ddd-9d7e-8011d35eca9c
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