Directions

To Prep

1. Place heavy cream, milk, egg, sugar, cake flour, bread flour dry yeast and salt in this order into mixer bowl with a dough hook attached. Knead for 20-25 mins. Dough will be slightly sticky, be sure to flour hands before handling.
2. Heat up wok with oil and sauté shallots for 2 mins. Add in chopped char siu and cook for a min.
3. Add in sugar, light soy sauce, oyster sauce, dark soy sauce and sesame oil. Fry for 2 mins.
4. Add in chicken stock mixed with flour. Cook until sauce is thickened. Set aside to cool.
5. Divide mixture into 12 portions.
6. Remove dough from mixing bowl and place into an oiled bowl and let it rise for 90 mins or until doubled. Punch dough down and divide into 12 portions. Rolled into balls and cover with a kitchen towel to avoid drying.

To Make

1. Take a dough ball and roll out into a 12cm disc with the outer ring thinner than the middle.
2. Place one char siu portion onto the centre and bring the dough together, crimp and seal. Place sealed side down onto baking tray. Cover and let it rise for another 60 mins.
3. Pre-heat oven to 200°C.
4. Combine the egg yolk and milk to make egg wash, and then glaze the char siu buns and sprinkle some toasted sesame.
5. Reduce temperature to 180°C and bake for 22-25 mins or until brown. Once removed from oven, glaze with sugar syrup.