1 lb high gluten flour (bread flour)
1 cup whole milk
1 packet (2 1/2 tsp) dry yeast
1/2 cup sugar
dash of salt
1 whole egg
3 oz butter
Instructions:
Use small amount of milk to dissolve the yeast with sugar, salt, egg, milk, and mix well.
Sift flour into the ingredients, mix well and smooth until dough looks gooey. Then knead witb hands; throw the dough with force on the table or counter about 40 times.
Cover smoothed dough and let rest for about 10 mins
Soften butter and cut in small slices. Hand mix the butter into the dough until smooth. Then slap the dough against the table 40 times. Cover dough over 1 hour. Dough will rise double size.
Hand mix dough until smooth again then divide into 12-15 parts, Smooth each part into a round ball, Press round ball flat and add filling (char siu), Pinch the dough closed on the bottom of the bun and place the closed end on a piece of parchment paper.
Let the buns rise at room temperature about 1 hour.
Preheat oven to 350 F
Brush room temperature liquid on buns
Bake 14-16 minutes or watch the color to golden brown
Bursh previous melted butter on buns to make them shiny
Variety filling:
Coconut flakes, anko (red bean paste), mashed cooked taro.
Coconut filling:
40 oz coconut flakes
2 oz sugar
2 oz soft butter
2 tsp Eagle Brand condensed milk
2 oz nonfat dry milk powder
Mix well and refrigerate to firm up. Scoop into ball shape before filling buns.
