I think this is a recipe given to my mother from one of her friends that used to run a restaurant that made these...
Ingredients
- 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.
