Step 1

Sauté the onions and garlic until translucent, about 3-4 minutes over medium heat.

Step 2

Add in the diced BBQ pork and continue to sauté until the pork is heated through.

Step 3

Next, add in 5-spice powder, light soy sauce, sugar, Chinese rose wine, hoisin sauce, and ketchup.

Step 4

Prepare the cornstarch and flour slurry by adding 1 tsp cornstarch and 1 tsp flour into a small bowl with 5-6 Tbsp water. Mix with a spoon until the starch and flour dissolves.

Step 5

Pour the slurry into the pot and stir to coat the BBQ pork mixture. Lower the heat.

Step 6

The mixture will begin to thicken and become glossy. Add in 1/2 tsp sesame oil and stir to combine.

Step 7

Remove the BBQ pork filling and transfer to a bowl. Cover with a lid and let cool.

Step 8

Refrigerate the pork filling for at least 4-6 hours, or overnight.

Step 9

In a small saucepot, add in flour and water.

Step 10

Whisk over low-medium heat for about 5 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.

Step 11

Pour the warmed milk into a bowl, add in the sugar and yeast.

Step 12

Give it a stir and let the yeast activate and bubble.

Step 13

In a bowl of a stand mixer fitted with a dough hook, add in the flour, about 75% of the egg (remember to save some for the eggwash later), oil and sea salt.

Step 14

Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

Step 15

Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.

Step 16

Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 60-90 mins, depending on how warm your kitchen is).

Step 17

Prepare a baking sheet with parchment paper. Set aside.

Step 18

Once the dough has risen, deflate the dough and divide into equal portions, about 62g each.

Step 19

Divide the pork filling into 8 equal portions, about 55g each and place onto a plate.

Step 20

Tip: Use a large ice cream scooper to portion out the filling, and that way you can transfer the filling onto the bun easily.

Step 21

Roll out each portion of dough into a round disc, with the outer edges slightly thinner than the centre.

Step 22

Place the BBQ pork filling in the centre of the dough, being careful not to get any sauce near the edges. Any sauce or moisture will prevent the dough from sealing properly.

Step 23

Carefully gather the edges of the dough and pleat to seal the bun.

Step 24

Place the bun seam-side down onto a piece of parchment paper.

Step 25

Repeat with the remaining buns.

Step 26

Cover the buns loosely with plastic wrap and leave to rest for about 30 minutes in a warm location, or until fully proofed.

Step 27

Before the end of the proofing time, preheat the oven to 375°F.

Step 28

Use a brush the tops of the buns with the remaining beaten egg.

Step 29

If you wish, you can sprinkle the tops with sesame seeds, or omit like I've done here.

Step 30

Bake the buns at 375°F for about 15-17 minutes.

Step 31

Prepare the sugar glaze by mixing 1 Tbsp sugar with 1 Tbsp hot water until the sugar is dissolved.

Step 32

Remove the buns from the oven. Brush the tops with the sugar glaze and return the buns into the oven for 1-2 minutes.

Step 33

Remove the bun from the oven and let cool.