Soft, pillowy baked buns filled with a sweet and savoury bacon, ginger and honey-soy filling — a homemade take on Asian barbecue pork buns.
- 85g Sugar
- 500g White Bread Mix
- 1 tablespoon Sunflower Oil
- 12 Bacon
- Knob Ginger
- 2 cloves chopped Garlic
- 2 tablespoons Soy Sauce
- 3 tablespoons Clear Honey
- 3 tablespoons Tomato Puree
- 1 beaten Egg
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Mix the sugar into the bread mix in a large bowl, add water as instructed on the pack, and bring together with a wooden spoon. Knead on a lightly floured surface for 5 minutes until smooth, then place in a large bowl, cover with oiled cling film, and leave somewhere warm until doubled in size.
- Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute until soft, then stir in the soy, honey and tomato purée (this can be made up to 3 days ahead).
- Turn out the dough, knead briefly, and pull into 12 even balls. Flatten each with your hands, place a teaspoon of filling in the middle, draw the dough up and pinch closed like a purse, then turn over and sit on a large baking sheet.
- Cover with oiled cling film and leave to rise for about 30 minutes until pillowy.
- Brush with beaten egg and bake for 20 minutes until golden.
- Serve warm with dipping sauce.
