I have always been fond of Hong Kong-style dim sum. The crispy hawthorn BBQ pork buns from Chua Lam’s specialty store sparked my inspiration to create this homemade version during winter break.
By incorporating homemade hawthorn sauce into traditional crispy BBQ pork buns, I’ve added a delightful layer of complexity. Though the process is intricate, the results are truly remarkable. This being my first recipe, I welcome any constructive feedback.
INGREDIENTS
– Filling: BBQ pork 150g, Hawthorn sauce 80g, BBQ pork glaze 40g
– Dough: High-gluten flour 140g, Yeast 2g, Water 72g, Sugar 28g, Egg 13g, Lard 10g
– Crispy Topping: Lard 27g, Low-gluten flour 27g, Corn oil 27g, Sugar 27g, Baking powder 0.8g, Baking soda 0.8g, Egg 7g
PREPARATION
Dice the BBQ pork into small pieces without over-mincing to preserve texture. Combine with hawthorn sauce and BBQ pork glaze, then refrigerate until slightly firm for easier wrapping.
DOUGH
Mix all dough ingredients except lard in a bowl, adding water gradually due to varying flour absorption. Knead until smooth and elastic. Incorporate lard and knead for about 40 minutes until translucent gluten membranes form. Cover with plastic wrap and proof at 38°C for approximately one hour until doubled in size.
ASSEMBLY
Divide dough into 9 portions. Fill each with the chilled mixture, sealing the bottom with egg wash and black sesame seeds if needed. Proof for another hour.
TOPPING & BAKING
Combine all crispy topping ingredients until achieving a thick but pourable consistency. Pipe generously over each bun. Bake at 170°C for 13 minutes until buns expand and topping turns golden brown.
The final product features a plump filling with harmonious sweet-sour notes. The initial tang of hawthorn sauce gradually gives way to the rich aroma of BBQ pork, creating a sophisticated layered experience.