Go Back

Dried Shredded Pork Bun Recipe

Annie Tram
Dried shredded pork topping on top with Chinese sausage filling.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Chinese
Servings 8

Ingredients
  

  • 4 cups all-purpose flour
  • 1 cup whole milk
  • 1 tbsp active yeast
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 2 eggs plus 1 egg yolk
  • 4 Chinese sausage cooked and cut into small cubes

To make the sauce:

  • 2 eggs room temperature
  • 2 tbsp powdered sugar
  • 1/2 cup vegetable oil
  • pinch of salt

Instructions
 

  • In the microwave-safe cup, pour milk and warm for 30 seconds. Then add yeast and sugar. Stir until all combined. Set aside and let it rest 5-10 minutes until yeast becomes bubbly.
  • In the small bowl, whisk 2 eggs until beaten. Set aside.
  • In another large bowl, combine all-purpose flour, salt, melted butter, beaten eggs, yeast.
  • To knead the dough, continue to stretch between both hands back and forth, you need to do this for about ten minutes until the dough is very springy and stretchy.
  • Cover with plastic wrap and allow the dough to rise in double size (estimate 45 minutes to an hour).
  • Use the baking tray with parchment paper.
  • When the dough ready, use your scale, cut the dough and measure each around 60-63 grams.
  • Knead into ball ball-shaped and add some sausage. Arrange on baking. Gently cover with plastic wrap let the dough rest for 10 minutes or until they double in size.
  • Pre-heat oven to 350 degrees.
  • Brush beat egg yolk on surfaces and bake for 15 minutes.
  • Let cool.
  • Make a sauce:
  • In the medium pot, add some water and turn on medium heat. Put a glass bowl on the pot, whisk eggs with powdered sugar then slowly add oils.
  • Brush a layer of sauce on top of buns and generous sprinkle dried shredded pork.
Keyword driedshreddedporkbunrecipe