Steamed Barbecue Pork Buns Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough.

Instant yeast: Helps the dough rise and become fluffy.

Warm water: Activates the yeast and hydrates the dough.

Milk: Adds richness and tenderness to the dough.

Vegetable oil: Keeps the dough moist and pliable.

Barbecue pork: The main filling, providing a savory and sweet flavor.

Hoisin sauce: Adds a sweet and tangy flavor to the filling.

Soy sauce: Enhances the savory taste of the filling.

Sesame oil: Adds a nutty aroma and depth to the filling.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten, giving the buns a better texture. If the dough feels too sticky, add a little more flour to your hands and the surface, but be careful not to add too much, as this can make the buns dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the buns denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used if dissolved in warm water first, though it may take longer to rise.

• warm water - Substitute with warm milk: Warm milk can add extra richness and tenderness to the dough.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that still provides a mild flavor.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor and healthier fat profile.

• barbecue pork - Substitute with barbecue chicken: Barbecue chicken can be used for a similar texture and flavor profile.

• hoisin sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that complements the barbecue filling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and can be used in the same quantity.

• Allow the steamed buns to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days. Reheat by steaming them for about 5 minutes or until heated through.

• For longer storage, freezing is the best option. Arrange the cooled buns on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for about 1-2 hours or until they are solid.

• Once the buns are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness. The buns can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat the frozen buns by steaming them directly from the freezer. Place them in a steamer lined with parchment paper and steam for about 15-20 minutes or until they are fully heated through.

• If you prefer, you can also microwave the frozen buns. Wrap each bun in a damp paper towel and microwave on high for 1-2 minutes. This method is quicker but may result in a slightly different texture compared to steaming.

• To maintain the best texture and flavor, avoid refreezing buns that have already been thawed. Instead, only take out the number of buns you plan to consume immediately.

• If you have leftover barbecue pork filling, store it separately in an airtight container in the refrigerator for up to 3 days. You can use it to make fresh buns or as a delicious addition to other dishes like fried rice or noodles.

• Steaming Method:

  1. Fill a pot with water and bring it to a gentle boil.
  2. Place a steamer basket over the pot, ensuring the water doesn't touch the bottom of the basket.
  3. Line the basket with parchment paper to prevent sticking.
  4. Place the steamed barbecue pork buns in the basket, leaving some space between each bun.
  5. Cover and steam for about 5-7 minutes until the buns are heated through.

• Microwave Method:

  1. Place the steamed barbecue pork buns on a microwave-safe plate.
  2. Cover the buns with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each steamed barbecue pork bun in aluminum foil to prevent them from drying out.
  3. Place the wrapped buns on a baking sheet.
  4. Heat in the oven for about 10-12 minutes until warmed through.
  5. Unwrap and serve immediately.

• Pan Steaming Method:

  1. Heat a large skillet over medium heat and add a small amount of water.
  2. Place a steaming rack or a heatproof plate inside the skillet.
  3. Arrange the steamed barbecue pork buns on the rack or plate.
  4. Cover the skillet with a lid and steam for about 5-7 minutes until the buns are hot.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Lightly brush the steamed barbecue pork buns with a bit of vegetable oil to prevent them from drying out.
  3. Place the buns in the air fryer basket, ensuring they are not touching.
  4. Heat for about 3-5 minutes, checking halfway to ensure they are evenly heated.

• Large bowl: Used for combining flour, sugar, and yeast, and for mixing the dough ingredients together.

• Measuring cups: Essential for accurately measuring the flour, sugar, warm water, and milk.

• Measuring spoons: Necessary for measuring the yeast, vegetable oil, hoisin sauce, soy sauce, and sesame oil.

• Wooden spoon: Useful for mixing the dough until it forms.

• Floured surface: Needed for kneading the dough to achieve a smooth texture.

• Kitchen towel: Used to cover the dough while it rises.

• Small bowl: Ideal for mixing the barbecue pork filling ingredients.

• Knife: Required for dicing the barbecue pork.

• Steamer: Essential for steaming the buns to cook them thoroughly.

• Parchment paper: Used to line the steamer to prevent the buns from sticking.

• Rolling pin: Helpful for flattening each piece of dough before adding the filling.

• Timer: Important for keeping track of the 15-minute steaming time.

Prepare the filling ahead: Mix the barbecue pork filling the night before to save time on the day of cooking.

Use a stand mixer: Knead the dough with a stand mixer to reduce manual effort and time.

Pre-cut parchment paper: Cut parchment paper squares in advance to line the steamer quickly.

Batch steaming: Steam multiple buns at once if your steamer is large enough to save time.

Instant yeast: Ensure your instant yeast is fresh for a quicker rise.