Baked Pork Bao 10 Steps
In a medium saucepan, mix 1 tablespoon of flour with 3 tablespoons (50 millilitres) of water until the flour is dissolved. Place the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside. This is your flour paste (tangzhong).
In a large mixing bowl, combine flour, sugar, salt and yeast. Add the flour paste (tangzhong), 1 egg and lard. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
For the filling, in a small saucepan, sautée ground pork until browned. Drain any fat if there is a lot. Set pork aside.
Mix together water, sugar, soy, rice wine, oyster sauce, hoisin sauce and sesame oil. Cook the sauce over medium heat until it bubbles. Stir in the cornstarch mixture and cook for 1 minute, stirring. Add ground pork, this should thicken the sauce considerably. Cool to room temperature.
Divide the dough into 20 equal-sized pieces. Work one at a time. Take one piece and knead to a round shape then press it flat. Try to work the edges of the dough circle so that it is thinner than the middle of the circle, which you will want keep a little thicker.
Take a heaping teaspoon of the filling and place it in the middle of the circle. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Bring the edges together, pinching gently and also twisting.
Set aside the buns on either a floured tray or tray with parchment paper on it. Place it so that the side with the pinched seal is at the bottom. Do this with all 20 pieces until you have 20 buns.
Set the buns aside for 30 minutes so that the dough can ferment a little more. Preheat your oven at this time to 350°F.
Before you put the buns in the oven, brush the surface of each bun with some of the egg wash (beaten egg plus 1 tablespoon of water). Bake for 20-25 minutes or until golden brown. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy.
You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. If reheating from the fridge, warm them up at 350°F for 5-10 minutes. If from the freezer, let them defrost first.