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.



Baked Whole Wheat Sous Vide BBQ Pork Buns (Char Siu Bao)


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)


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

高筋麵粉 100克
水 100克
酵母 1/16茶匙

高筋麵粉 80克
全麥麵粉 120克
酵母 3/4茶匙
鹽 1茶匙
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

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.


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.


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.


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.


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.


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.


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