Baked Whole Wheat Sous Vide BBQ Pork Buns (Char Siu Bao) 全麥無糖慢煮叉燒餐包(液種加低溫發酵)

These whole wheat buns were made with leftover homemade sugar free sous vide char siu. Both char siu and buns were made with agave nectar which had a lower glycemic index than white sugar and honey (the traditional ingredients). I didn’t add any oyster sauce when I prepared the filling due to its high sodium content. According to the nutrition facts label printed on the bottle, two tablespoons of oyster sauce contains 2080 mg of sodium! That is pretty scary. The other teriyaki sauce that I have in my fridge has 2/3 less sodium that the oyster sauce for the same amount. So I used that instead.

這是用吃剩的無糖慢煮叉燒做的全麥叉燒餐包，叉燒與麵糰匀用升糖指數較低的龍舌蘭蜜代替砂糖及蜜糖。蠔油的鈉含量較高，EC細看家中的純味蠔油瓶子，兩湯匙的份量竟含2080微克鈉，實在太高了吧！所以EC選用了鈉含量只是蠔油三份一的日式照燒醬製作叉燒餡。

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Baked Whole Wheat Sous Vide BBQ Pork Buns (Char Siu Bao)
全麥無糖慢煮叉燒餐包(液種加低溫發酵)

Ingredients

For the Filling
1/2 lb diced homemade sous vide bbq pork (char siu) –see recipe here–
1/2 Tbsp grapeseed oil
1/2 finely chopped onion
1 Tbsp agave nectar
1 Tbsp light soy sauce
1 Tbsp Teriyaki sauce
1 tsp dark soy sauce
1 tsp sesame oil
1/4 cup water
2 tsp cornstarch

For the Poolish
100 g bread flour
100 g water
1/16 tsp instant yeast

For the Dough
80 g bread flour
120 g whole wheat flour
3/4 tsp instant yeast
1 tsp salt
all of the poolish from above
1-1/2 Tbsp agave nectar
1 large egg (about 50 g)
40 g milk
30 g virgin, cold-pressed coconut oil

For the Glaze
2 Tbsp beaten egg
1 Tbsp agave nectar (diluted with1/2 Tbsp water)

材料

叉燒餡料
慢煮無糖叉燒(切粒) 半磅 –做法這按這裡–
葡萄籽油 半湯匙
洋蔥(切粒) 半個
龍舌蘭蜜 1湯匙
生抽 1湯匙
老抽 1茶匙
日式照燒醬 1湯匙
麻油 1茶匙
水 1/4杯
粟粉 2茶匙

液種
高筋麵粉 100克
水 100克
酵母 1/16茶匙

主麵糰
高筋麵粉 80克
全麥麵粉 120克
酵母 3/4茶匙
鹽 1茶匙
全部液種
龍舌蘭蜜 1-1/2湯匙
大蛋 一隻(50克)
牛奶 40克
初榨冷壓椰子油 30克

掃面用
蛋液 2湯匙
龍舌蘭蜜 1湯匙(加半湯匙水拌匀)

Directions 做法

For the Filling 叉燒餡料
Heat oil in a skillet over medium heat. Add the diced onions and cook until soft. Add diced meat and stir to combine. Add in the sauce. Reduce heat to low and cook until the mixture thickens up. Transfer to a bowl and let cool before using.
中火燒熱鑊後下洋蔥粒炒至軟身，加入叉燒粒炒匀，加入調味料後轉小火煮至稠身後離火，盛起放涼備用。

For the Dough 麵糰
Make the poolish by combining the flour, water, and yeast in a mixing bowl. Stir to form a thick paste. Cover bowl with plastic wrap and allow to rest for 4 to 6 hours at room temperature or store in the refrigerator overnight (no longer than 24 hours). The poolish will be bubbly, loose and full of a yeasty aroma.
大碗內放水、麵粉和酵母拌勻成厚麵糊狀，即為液種，蓋上保鮮紙室溫發酵四至六小時或放雪櫃雪過夜(最多二十四小時)，液種會十分鬆散充滿氣泡，並帶有酵母的酒精氣味。

Bring poolish back to room temperature if previously chilled. Pour in the warm milk, agave nectar and egg. Mix well to combine. In order to control the dough consistency, reserve 1 tablespoon of milk to be added later. Add in the flours and yeast. Knead until the dough comes together. Add coconut oil and salt and knead until the dough is firm, smooth and elastic (I used my bread machine for kneading). Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and refrigerate overnight.
從雪櫃取出液種回温，加入暖牛奶、龍舌蘭蜜及雞蛋拌匀(麵粉受水情況有別，因此建議保留一湯匙牛奶後下作調整用)，加入麵粉和酵母拌至成糰後加入椰子油和鹽，繼續搓至光滑並能拉出薄膜(EC以麵包機代勞)，將麵糰滾圓後放在掃了油的鋼盆中，蓋回保鮮紙後把麵糰放入雪櫃雪過夜作低溫發酵。

Let the dough come to room temperature before working,about half and hour. Scrape dough out onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 9 portion (about 60 to 62 g each). Shape each into a ball. Keep covered and let rest for 10 minutes.
麵糰回溫約半小時後取出，放在已灑粉的工作枱上排氣後分割成9份(每份約60至62克)，滾圓後蓋上保鮮紙室溫鬆弛十分鐘。

To make the buns, flatten a dough into a disc. With your palm or a rolling pin, make the disc thicker in the center and thinner around the edges. Place some filling in the center and seal the edges by pinching them tightly together. Shape into a ball. Repeat with the rest of the dough. Place all buns seam side down on a parchment paper lined baking sheet. Cover with plastic wrap and let rise for 30 to 45 minutes until puffy and almost doubled in size. I proofed mine in my steam combo oven with the steam setting set at 100℉/38℃ for 40 minutes.
把麵糰用手掌或擀麵棍壓扁(中央要比外邊厚)，包入適量叉燒餡後捏緊收口，滾圓後收口朝下排放在墊了牛油紙的烤盆上，完成所有麵糰後蓋上保鮮紙，室溫發酵30至45分鐘，麵糰約兩倍大，EC把烤盆放在備有發酵功能的蒸氣焗爐內以100℉/38℃發酵40分鐘。

Preheat the oven to 350℉/180℃. Brush buns with egg wash and bake for 15 to 18 minutes until golden brown. Brush on the diluted agave syrup and leave on a cooling rack to cool. Serve warm.
在麵糰表面掃上蛋液，放入已預熱350℉/180℃焗爐焗15至18分鐘至表面金黃，取出掃上龍舌蘭蜜水，稍放涼即可享用。

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