Are you ready to embark on a culinary adventure that will transport your taste buds straight to the bustling streets of Hong Kong? Discover the secret to creating your very own Tim Ho Wan BBQ Pork Buns, the world-renowned delicacy that has tantalized the palates of food lovers everywhere! With their fluffy, pillowy dough and savory, sweet BBQ pork filling, these buns are not just a treat; they’re an experience. Perfect for dim sum gatherings or a delightful snack, this recipe will have you impressing friends and family in no time. Get ready to roll up your sleeves and dive into the art of bun-making—your taste buds will thank you!
Prep Time: 1 hrs
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Cuisine: Cantonese
Serves: 8 buns
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 cup BBQ pork, diced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/4 cup green onions, chopped
Instructions
- In a small bowl, dissolve active dry yeast in warm water with a pinch of sugar. Let sit for 5-10 minutes until foamy and activated.
- In a large mixing bowl, combine flour, remaining sugar, and create a well in the center. Pour the activated yeast mixture into the well.
- Knead the dough for 10-12 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 45-60 minutes until doubled in size.
- For the filling, mix diced BBQ pork with soy sauce, oyster sauce, sesame oil, and chopped green onions. Set aside.
- Punch down the risen dough and divide into 8 equal portions. Roll each portion into a circular shape about 4 inches in diameter.
- Place a spoonful of BBQ pork filling in the center of each dough circle. Carefully pleat and seal the edges to form a bun.
- Place buns on parchment paper, seam-side down, and let rest for 15 minutes to prove.
- Preheat steamer or steam basket over boiling water. Steam buns for 12-15 minutes until puffy and fully cooked.
- Optional: For a crispy top, brush with egg wash and bake at 375°F for 5 minutes after steaming.
- Serve hot and enjoy your homemade Tim Ho Wan style BBQ Pork Buns!
Tips
- Activate Your Yeast Properly: Make sure your warm water isn’t too hot; it should be around 110°F (43°C). If it’s too hot, it can kill the yeast, preventing your dough from rising.
- Kneading is Key: Don’t skip on the kneading! This step develops the gluten in the dough, giving your buns that perfect chewy texture. Aim for a smooth and elastic dough.
- Resting Time Matters: Allow the dough to rise in a warm, draft-free environment. A good tip is to preheat your oven for a couple of minutes, then turn it off and place the dough inside to rise.
- Perfect Filling: For an extra layer of flavor, consider marinating your BBQ pork overnight. This allows the flavors to meld beautifully, enhancing the overall taste of your buns.
- Sealing the Buns: When pleating the buns, make sure to seal them tightly to prevent the filling from leaking during steaming. A well-sealed bun will keep all that deliciousness inside!
- Steaming Technique: If you don’t have a steamer, you can improvise with a pot and a heat-proof plate. Just ensure there’s enough water in the pot and that the buns are not touching the water.
- Optional Crispy Top: For a delightful twist, brush the steamed buns with an egg wash and pop them in the oven for a few minutes to achieve a golden, crispy top.
- Serving Suggestions: Serve your buns hot with a side of soy sauce or chili oil for dipping. They make a fantastic appetizer or snack at any gathering!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
