Chinese Bbq Pork Buns (Baked Char Siu Bao Recipe)

Ingredients

• ▢ 160 ml heavy cream (at room temperature)
• ▢ 250 ml milk (whole milk preferred, but you can use 2%, at room temperature)
• ▢ 1 large egg (at room temperature)
• ▢ 75 g sugar
• ▢ 70 g cake flour (can substitute 1/2 cup all purpose flour sifted with 1 tbsp cornstarch)
• ▢ 500 g bread flour (tap measuring cup to avoid air pockets)
• ▢ 11 g active dry yeast (or instant yeast) or 1 tbsp
• ▢ 7 g salt or 1 1/2 tsp
• ▢ 30 ml vegetable oil or 2 tbsp
• ▢ 60 g shallots (or onion, finely chopped) or 1/2 cup
• ▢ 25 g granulated sugar or 2 tbsp
• ▢ 2 teaspoons light soy sauce
• ▢ 30 ml oyster sauce or 2 tbsp
• ▢ 1 1/2 teaspoons sesame oil
• ▢ 2 teaspoons dark soy sauce
• ▢ 180 ml chicken stock or 3/4 cup
• ▢ 18 g all purpose flour or 2 tbsp
• ▢ 300 g Chinese roast pork (char siu, finely diced) or 2 cups
• ▢ egg wash (1 egg, beaten with 1 tablespoon water)
• ▢ 9 g sesame seeds (optional)
• ▢ 13 g granulated sugar (dissolved in 1 tablespoon boiling water