"These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting them perfect. So you can save your time by reading this because I am only sharing the best!"
Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
Spoon chilled filling over pork; mix well.
Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.
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.