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The Great South African Bake Off

Taiwanese sugar buns and Chinese pork buns (baozi)

Recipe by Michaela from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Tong zhong:

  • 20g bread flour
  • 100g full cream milk

Pai bao dough:

  • 450g bread flour
  • 65g sugar
  • 6g packet dry yeast
  • 12g milk powder
  • ½ egg
  • 1 egg yolk
  • 100g full cream milk
  • 28g whipping cream
  • 75g condensed milk
  • 120g tong zhong
  • 5g salt
  • 35g unsalted butter, softened

Butter filling:

  • 70g butter
  • 30g icing sugar
  • ⅛tsp salt
  • 30g (½) egg
  • 1tbsp cornflour
  • 80g skimmed milk powder

Chinese pork buns (baozi):

  • 1kg cake flour
  • 88g sugar
  • 1 packet dried yeast
  • 1tsp baking powder
  • 500ml full cream milk, lukewarm
  • 3tbsp vegetable oil
  • 1tbsp milk powder

Pork filling char sui:

  • 500g char sui
  • +/-4tbsp golden syrup
  • 1tbsp dark soya sauce
  • 1tsp corn starch
  • ⅓ cup water
  • 1tbsp vegetable oil

Preparation method

Tong zhong:

  1. Combine the flour and milk in a medium size saucepan. Make sure there are no lumps in the mixture.
  2. Place on a low-medium heat stove, and mix until the mixture turns into a paste.
  3. Cool to room temperature.

Pai bao dough:

  1. Place all the ingredients together in a stand mixer, except the salt and butter.
  2. Mix the ingredients together at a low speed until a ball of dough forms.
  3. Add the salt to the dough and knead for about 7-10 minutes.
  4. Add the butter until all the butter is mixed in and a smooth dough has formed.
  5. Let the bread rise for 2 hours in a warm area.
  6. Divide the dough into 12 equal parts.

Butter filling:

  1. Place the butter, sugar and salt together in a bowl and cream together.
  2. Gradually add the egg, making sure to mix thoroughly.
  3. Add the corn flour and skimmed milk powder.
  4. Mix the ingredients together with a rubber spatula.

Assembly:

  1. Flatten a ball of dough and fill the centre with the butter filling.
  2. Pinch the edges of the dough together and place on a well-greased baking pan.
  3. Allow the dough to rise again to almost double its size.
  4. Brush the tops with egg wash and sprinkle some coarse sugar over the top.
  5. Bake in the oven at 180°C for 35 minutes.
  6. Remove from oven and let cool on a cooling rack.

Chinese pork buns (baozi):

  1. Mix all the dry ingredients together.
  2. Mix the lukewarm milk and vegetable oil together.
  3. Pour the liquids over the flour mixture and knead until smooth.
  4. Place in a bowl and cover with a warm towel or plastic bag.
  5. Leave to rise for 1 hour.

Pork filling char sui:

  1. Chop the char sui into small chunks.
  2. Heat vegetable oil in a wok or a frying pan.
  3. Add char sui to oil, and fry the meat.
  4. Add golden syrup and dark soya sauce to char sui.
  5. Add a bit of water to meat to tenderise a bit more.
  6. Combine the corn starch and water in a small cup.
  7. Add a bit of the corn starch mixture at a time to thicken gravy.

Assembly:

  1. Divide dough into 12 equal parts.
  2. Roll dough into balls (do not let too much air escape the dough).
  3. Flatten the dough with your fingers.
  4. Fill dough with pork filling. Make sure you don’t get the sauce on the ends of the dough, or else it won’t close.
  5. Pinch the dough together at the ends and twist it slightly.
  6. Place buns on small squares of parchment paper.
  7. Leave to rise for 15 minutes.
  8. Steam over high heat for 15 minutes.

    The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.