I LOVE dim sum! When I was a kid, grandma used to take me to the Chinese restaurant nearby for dim sum breakfast almost every day. It's my ultimate comfort food! The last time we were back in Hong Kong, we couldn't help but rush to our go-to neighbourhood restaurant, Tim Ho Wan (添好運), for a dim sum fix.
Their signature Snowy Mountain BBQ Pork Buns, a hybrid of the traditional BBQ Pork Buns and HK-style Mexican Buns, are sweet and savoury, and soft with a crunchy top (it kind of looks like a snowy mountain top and hence the name). They are so delicious that I always put in one order (at least!) whenever I go there. Like all dim sum, these little buns are not easy to replicate at home. However, that doesn't mean it's impossible!
Ingredients：
*makes 5*
Chinese BBQ pork filling
15 g olive oil
3 tbsp onion (finely chopped)
2 tbsp water
2 tbsp oyster sauce
1 tbsp soy sauce
1/4 tsp ground white pepper
5 tsp sugar
1 1/2 tsp rice wine
3 tsp corn starch (dissolved in 2 tsp water)
100 g Chinese BBQ pork (finely chopped)
Dough
50 g warm water
20 g sugar
1-2 g dry yeast
110 g bread flour
40 g cake flour
1-2 g baking powder
12 g lard or vegetable shortening
Snowy topping
75 g unsalted butter
25 g sugar
20 g almond flour
35 g cake flour (sifted)
10 g olive oil
Steps：
Chinese BBQ pork filling
1. Heat oil in a pan over medium high heat. Add onion and stir for 3 minutes.
2. Add water, oyster sauce, soy sauce, white pepper, sugar and wine. Cook for 2-3 minutes.
3. Add corn starch water. Cook and stir until it thickens. Pour the mixture onto the BBQ pork. Mix well and set aside.
Dough
1. In a small bowl, dissolve the sugar and yeast in warm water.
2. In a big bowl, mix bread flour, cake flour and baking powder together. Pour the yeast mixture in. Still until the mixture is absorbed.
3. Add lard or vegetable shortening. Mix until it resembles a dough texture.
4. Place the dough onto a lightly flour surface. Knead for 5-8 minutes until the surface is smooth.
5. Roll into a ball shape. Put it into a lightly oiled bowl. Cover with plastic wrap. Let rise for about 30 minutes or until it doubles in size.
6. Punch the dough down and roll it out with a pin. Divide into 5 pieces. Roll each small pieces into ball shape.
7. Take one of the small pieces. Roll it out into flat round shape with a pin. Try to keep the centre thicker and the edge thinner.
8. Place a spoonful of the BBQ pork filling in the middle. Then wrap the edge and seal it tightly to form a ball shape.
9. Put it onto a baking tray lined with parchment paper. Cover with plastic wrap and set aside.
10. Repeat the same with the rest of the ball doughs. Let them proof for 30 minutes.
Snowy topping
1. Whisk butter and sugar with a hand mixer for 3-5 minutes.
2. Add almond flour, mix well.
3. Add cake flour, mix well.
4. Add oil, mix well.
5. Pour the mixture into a pipping bag.
Assemble
1. Pre-heat the oven to 150ºC.
2. Pipe the snowy topping on top of the buns in a spiral motion.
3. Put them into the over and turn the heat up to 180ºC. Bake for 5 minutes.
4. Then turn the heat down to 150ºC on top only. Bake for another 10 minutes or until golden brown. Let cool before serve.
When sealing the dough edge, make sure it's pinched together tightly. If you find it hard to handle, try to put less filling inside.
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