Baked Barbecue Pork Buns


Baked Pork Buns

Last weekend I was looking for something to make for a snack, when I was scouring the freezer I saw some leftover steamed barbecue pork bun fillings which I made a couple of days ago, I prepared the ingredients like the way I did in an earlier post but forgot I did not have enough dumpling flour so I ended up with this excess. So instead of throwing it away I thought of reusing it but I don’t want to prepare steamed barbecue pork buns again so I decided to make a baked version.

Baked Barbecue Pork Buns are very common in Chinese yum cha, if you are not familiar with it but have dined in a Chinese restaurant chances are you might have seen this and was wondering what is that shiny baked bread with sesame seeds on top is, well this is it. It is similar to the steamed variant as they share the same filling they just differ on the cooking method. So if you want to try this one out here is the recipe, please also take note that I don’t have the exact ingredients for the filling as I used some leftovers form the steamed barbecue pork bun that I made, you can use that as a reference just adjust it for 6 to 8 servings, also take note that the baked variant contains more filling than the steamed variant.

Ingredients (Buns)

2 1/4 tsp yeast
2 tbsp sugar
2 tbsp vegetable oil
1/3 cup milk
1/2 cup hot water
2 cups plain flour + lots for dusting

Ingredients (Glaze)

1 egg, beaten
honey
sesame seeds

Ingredients (Filling)

Please follow ingredients and instructions on the steamed pork bun filling.

Method

1. Mix together hot water and sugar, continuously stir until dissolved
2. Add yeast and mix until dissolved.
3. Mix in oil and milk.
4. Add flour, mix thoroughly then knead in a floured board until it’s not sticky on the hands, place in an oiled bowl, cover tightly with cling wrap then let is rise for at least an hour or until it doubled its size.
5. Remove from container then knead again on a floured board for roughly 3 minutes, divide into 6-8 balls.
6. Flatten each ball and place 2 spoonful of the meat mixture, gather all sides and seal. Place on a well-greased baking pan with seal on the bottom side. Repeat with the remaining dough.
7. Set aside filled buns and let it rise for 15-20 minutes then bake in a 200C preheated oven for 12 minutes.
8. Remove from oven then brush top with beaten eggs, put back in oven then bake for again 3 minutes.
9. Remove from oven then brush top with honey and sprinkle sesame seeds on top. Bake again for 3 minutes.
10. Remove from oven the brush again with honey then bake again for 5 minutes.

Makes 6-8 buns

Baked Pork Buns Inside Wide

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21 thoughts on “Baked Barbecue Pork Buns

  1. Is it the same dough as the steamed buns? I tried making steamed buns and they came out horribly, but baking them might add some colour and flavor to the dough that was missing before!

  2. We do love these-baked and steamed. I should make them more often; although I probably am not patient enough to make homemade buns. They look so good though!

  3. These look amazing Raymund,
    I assumed that when you put a wet and heavy filling like meat inside a bread dough that the bottom of the bun would go all soggy and flat, but not a bit of it!
    We have a filled bun (tiny bit similar) here in NL but the filling is only a mean stripe in the middle of the bun and personally I think they taste disgusting.
    THIS on the other hand looks about 1000% better! and I bet it tastes 1000% better too!!! I just had dinner and (sigh) your stunning photo makes me want to eat AGAIN even though my stomach says “oi !…don’t you know you’ve been fed?

  4. Oh my goodness! These baked bbq pork buns look soooo delish. You just gave me a great idea. I think I have some pork in the freezer similar to yours here. I just might try your recipe. Thanks for sharing. Truly, “ang sarap” !

  5. Hi, Sir Raymund! I’ve been following your blog for a while now. Sometimes, the food posts are so good (affordable + easy to make + really really nice to look at) yet it saddens me, because I dorm in UP Diliman’s Kamia RH and we are forbidden to cook here. I wonder if you could make a post about healthy and affordable no-cook meals–say, ref cakes–or dishes that require minimal preparation and heat? It would really be helpful to us. More power to you and your blog! :)

    • The dough must be thin, if you make it a bit thicker on the seams it would help prevent this. Also the sauce must be thicker as well to avoid it from boiling inside the buns.

      • Thanks Raymund. Apart from your advice, I read some where that if buns cracked, I have over proofed the dough. So I made again, this time followed the above recipe to proof 1 hour. I made 31 buns and all 31 buns came out perfect without a crack! Thanks anyway.

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