Chinese Pork Buns
To avoid killing the yeast with hot water, simply mix 2 portions of cold water with 1 portion of boiling water. That makes it around 105 degrees F (40 degree C), which is perfect. I used about 1 1/2 fluid ounces boiling water and 3 fluid ounces 80 degrees F (26 degree C) cold water in this recipe.
In order to get the beautiful flower look on top, try not to make it too tight when bringing the edges together to seal. BBQ pork buns are meant to be thick and soft unlike other Chinese buns.
Replace water with milk or sugarless soya milk for whiter looking buns. Otherwise adding a little cream of tartar or lemon juice will whiten the buns too.
To make spring onion and ginger soup for the filling, simply put smashed ginger and spring onions in the water and squeeze out the juice. Otherwise, using plain water is fine too.
Make your own marinade for Chinese bbq pork:
Easy seasoning to try if you make your own BBQ pork: Try a combination of minced garlic, sugar, salt, five spice powder, soy sauce, sesame oil and red coloring.