Baked BBQ Pork Buns from Tim Ho Wan feature tender, savory BBQ pork enveloped in a soft, golden-brown baked bun, offering a delightful combination of juicy filling and fluffy exterior.
Equipments
- Oven
- Mixing bowls
- Baking tray
- Whisk
- Rolling pin
- Saucepan
- Pastry brush
- Measuring cups
- Measuring spoons
- Plastic wrap or kitchen towel
Ingredients
- For the Bun Dough:
- 2 cups all-purpose flour
- 2 tablespoons dry milk powder
- 1 teaspoon instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (softened)
- 3/4 cup warm milk
- 1 large egg
- For the BBQ Pork Filling:
- 1 cup char siu (Chinese BBQ pork), diced
- 1 tablespoon vegetable oil
- 2 tablespoons finely chopped onion
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/2 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- For the Topping:
- 2 tablespoons milk
- 1 large egg yolk
- 1 tablespoon honey
Use warm milk at around 110degF to activate the instant yeast effectively and achieve a soft, fluffy bun dough. The char siu pork should be diced finely to ensure an even, juicy filling that blends well with the savory sauces. Mix the cornstarch with water before adding it to the pork mixture to prevent lumps and thicken the filling properly. Apply the egg yolk and honey topping evenly for a glossy, golden-brown finish on the baked buns. Your Baked BBQ Pork Buns from Tim Ho Wan copycat menu will deliver an authentic taste and texture when these ingredient tips are followed carefully.
Instructions
- Instructions:
- In a mixing bowl, whisk together flour, dry milk powder, sugar, salt, and instant yeast.
- Add warm milk, softened butter, and egg to the dry ingredients; mix until a dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap or towel, and let rise 1–1.5 hours until doubled in size.
- Meanwhile, make the filling: Heat oil in a saucepan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in char siu (BBQ pork); cook for 1-2 minutes.
- Add soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil; combine evenly.
- Mix cornstarch and water in a small bowl, then pour into the saucepan to thicken filling; cook until glossy.
- Allow filling to cool completely.
- Preheat oven to 350°F (175°C).
- Punch down risen dough and divide into 10-12 equal portions.
- Roll each portion into a ball, then flatten into a disc using a rolling pin.
- Spoon BBQ pork filling into center of each dough disc.
- Gather and pinch edges to seal, shaping into a bun.
- Place buns seam-side down on a lined baking tray.
- Cover buns loosely with plastic wrap or towel; let rise 30 minutes.
- Whisk milk, egg yolk, and honey together for the topping.
- Brush the tops of buns with the milk-egg-honey mixture using a pastry brush.
- Bake for 15-18 minutes or until golden brown.
- Remove from oven and cool slightly before serving.
Substitution
Baked BBQ Pork Buns from Tim Ho Wan copycat recipes require precise dough consistency for that perfect soft and fluffy texture; you can substitute dry milk powder with an equal amount of powdered non-dairy creamer if unavailable. If you don't have char siu, diced cooked pork with a blend of soy sauce, hoisin, and five-spice powder can replicate the flavors. Adjust the oven temperature slightly depending on your appliance to ensure the buns bake evenly without burning the tops. Use a pastry brush to apply the egg yolk and honey glaze evenly for a shiny, golden finish that mimics the original presentation. Your BBQ pork filling can be pre-cooked and refrigerated to simplify assembly without sacrificing taste.
Tips
Make sure your warm milk is around 100-110degF to activate the yeast without killing it, ensuring proper dough rise. Knead the dough thoroughly for 8-10 minutes to develop gluten, which gives the buns their fluffy texture. Let the BBQ pork filling cool completely before stuffing the dough; hot filling can make the dough sticky and harder to seal. When sealing the buns, pinch edges tightly to prevent filling leakage during baking, maintaining your bun's shape and juiciness.
Nutritions
Baked BBQ Pork Buns from Tim Ho Wan provide a balanced source of protein from char siu pork, alongside carbohydrates from the all-purpose flour in the buns. The combination of soy sauce, oyster sauce, and hoisin sauce contributes small amounts of sodium, while the use of milk and egg enriches the dough with essential vitamins and minerals like calcium and B vitamins. Your serving delivers moderate calories with a mix of fats from butter and sesame oil, supporting both energy and flavor. This treat offers a satisfying taste experience with nutritional elements that complement a balanced diet when enjoyed in moderation.
Storage
Store leftover Baked BBQ Pork Buns in an airtight container at room temperature for up to 2 days to maintain their softness. For longer storage, place the buns in a freezer-safe bag and freeze for up to 1 month; thaw overnight in the refrigerator before reheating in your oven at 350degF (175degC) to restore the fresh-baked texture. Your reheated buns should be wrapped in foil to prevent drying out during warming.
Variation or Alternatives
You can replace the char siu with shredded rotisserie chicken or pulled pork for a different protein option. For a vegetarian variation, try finely diced mushrooms sauteed with soy sauce and hoisin sauce to mimic the savory filling. Instead of baking, steam the buns for a softer, chewier texture reminiscent of traditional dim sum. Brushing tops with melted butter mixed with garlic powder instead of the milk-egg-honey glaze offers a rich, aromatic crust.
Allergies
Baked BBQ Pork Buns contain common allergens such as wheat (all-purpose flour), milk (dry milk powder, unsalted butter, milk, egg, and egg yolk), soy (soy sauce and oyster sauce), and sesame (sesame oil). The BBQ pork filling includes ingredients like soy sauce and oyster sauce, which may trigger allergic reactions in people sensitive to soy or shellfish derivatives. If you have allergies to any of these ingredients, be cautious when consuming this dish or seek suitable alternatives.
Why this recipe?
The Baked BBQ Pork Buns at Tim Ho Wan are celebrated for their perfectly balanced sweet and savory flavors combined with a fluffy yet slightly crispy golden crust, delivering an irresistible texture contrast. Each bun is generously filled with tender, caramelized char siu pork that melts in your mouth, making it a standout dim sum favorite worldwide. You will appreciate the intricate craftsmanship and authentic taste when attempting to replicate this iconic dish at home, which offers both a rewarding cooking challenge and the joy of savoring restaurant-quality BBQ pork buns. Mastering this recipe not only satisfies your palate but also elevates your culinary skills with a renowned Tim Ho Wan delicacy.