Honey-Glazed Cantonese Pork Buns

1. Prepare the Filling

The night before, prepare the filling mixture as described on page 277. Once mixed, refrigerate it overnight to allow the flavors to meld and develop.

2. Activate the Yeast

In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently to dissolve the yeast and let it sit for about 30 minutes to an hour. You'll know the yeast is ready when you see a brownish foam forming on the surface.

3. Make the Dough

In a large bowl, mix the yeast mixture with the bread flour, lightly beaten egg, and melted lard or peanut oil. Knead the mixture on a work surface for about 15 minutes. This kneading process develops the gluten, resulting in a smooth and elastic dough.

4. First Rise

Place the dough in a large bowl and cover it with a damp cloth. Let it rise in a warm place for 2 to 4 hours until it triples in size. This fermentation step is crucial as it gives the dough its airy texture.

5. Prepare the Buns

Once the dough has risen, divide it into 16 equal pieces. Shape each piece into a small ball, then flatten it slightly. Place a tablespoon of the prepared filling in the center of each flattened dough piece, then gather the edges and pinch them together to seal. Place each bun, sealed side down, on a baking sheet lined with waxed-paper squares, and cover them with a damp cloth.

6. Second Rise

Allow the buns to rise for another hour. This proofing step allows the buns to increase to half again their size, ensuring a light and fluffy texture when baked.

7. Bake the Buns

Preheat your oven to 350ºF. Lightly spray the buns with warm water and brush them with the lightly beaten extra-large egg. Bake the buns for 15 to 20 minutes until they are golden brown on top. The egg wash helps set the structure and gives the buns a beautiful sheen.

8. Finish the Buns

Once baked, brush the buns with scallion oil for an additional layer of flavor. Serve the buns warm, and enjoy the delightful combination of honey-glazed sweetness and savory pork filling.