Step 1

Milk Bread DoughBloom the yeast. Heat the milk to about 110°F (38°C) in the microwave for about 30 seconds. Add the yeast and a pinch of sugar and gently mix. Cover and let the mixture bloom for about 5-10 minutes.

Step 2

Combine all the ingredients. In the bowl of your stand mixer with a dough attachment, add the sugar, salt, and bread flour. Mix until combined. Then add the egg and milk mixture and knead until it forms a dough about 1-2 minutes. Lastly, add in the softened butter and knead until combined. Then increase the speed to medium-high speed and for 16-17 minutes or until the dough is smooth, stretchy, and passes the windowpane test. (Pull a piece of the dough with both hands until it is thin and translucent. If you can see your fingers through the dough, without it tearing it is ready).

Step 3

Proof the bowl. Place the dough in a lightly greased bowl. Cover and proof in a warm (100°F) place for about 1 hour or until double in size.

Step 4

Char Siu FillingMake the Char Siu sauce. In a medium/large saucepan, add the oil, shallots, and garlic. Heat on medium-high and stir-fry for about 2 minutes or until browned and fragrant. Next add the hoisin sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and five-spice powder and mix. Heat until it begins to boil. Mix the cornstarch and chicken stock together to make a slurry. Pour in the slurry and mix on low heat until thickened.

Step 5

Add the diced char siu. Gently fold the diced char siu and mix until evenly coated. Separate the filling into 12 even portions and shape them into balls with your hands. Set aside.

Step 6

AssemblyDivide the dough and form them into balls. Deflate the dough and divide it into 12 even pieces (61-62 g each). While you are dividing, cover the dough pieces with plastic wrap to prevent them from drying. Tighten all the dough pieces by pulling the dough under itself a few times, pinch the seam at the bottom, and shape into a ball. Cover the dough with plastic wrap to prevent it from drying.

Step 7

Flatten the dough balls into discs. When they are all rolled into balls, flatten out the dough and using a rolling pin roll the dough into a 4-5 inch disc. Try to keep the center thicker than the edges. So that the bun will be even when wrapped.

Step 8

Add filling and seal. Add the portioned filling to the center. Tightly pinch the edges over the filling and seal all the holes. Flip the bun over and roll it in a circular motion on your work surface to tightly seal.

Step 9

Proof a second time. Place the buns on a parchment-lined baking sheet about 2 inches apart and cover with kitchen linen. Proof in a warm place for 25-30 minutes or until almost double in size.

Step 10

Bake and serve. Preheat your oven to 350°F (176°C). Gently brush a thin even layer of the whisked milk and egg wash on top of each bun, sprinkle with sesame seeds, and bake for 15-20 minutes or until golden browned. Cool on a wire rack and serve warm.