First, cut the char siu into cubes. Dice some onion and sweat it in a frying pan, then add the char siu. Mix in a sauce containing soy sauce, oyster sauce, dark soy sauce, sugar, salt, pepper, and some corn starch as a thickener.
She made a sweet bread dough consisting of flour, bread flour, powdered milk, sugar, yeast, butter, eggs, and water. Brought it together then set it aside to rise. Then she divided the dough up into 50-gram balls.
She flattened the ball into a pancake then spooned in some filling. Pinched the edges together and laid the ball seam-side down.
Proofed the balls for an hour to epand. Preheated the oven to 350*F. Brushed with an egg wash, then baked for at least 12 minutes, checking regularly until the tops were golden brown.
If the very thought of mildly sweet and pillowy soft buns stuffed with savory barbecued pork gets you drooling, then you will surely don't mind making this Chinese delicacy at home. These delicious sweet little buns taste even better when baked. Although a little time taking, making these savory-sweet buns at home is indeed a worthy bet.