(HALAL) Tim Ho Wan-style Char Siew buns to die for!!!

i can seriously eat 10 of these in one sitting....

We’re not sure how this version of Char Siew Baos came about - it is unclear whether the folks at Tim Ho Wan truly invented these. Nevertheless, these morsels of goodness are addictive and are perfect for ANY occasion. This genius marriage of regular char siew buns and Bo Lo buns are easier to make than one might think and the use of ghee in the bread and crunchy topping makes for a glorious aroma and buttery taste.

THW-style Char Siew Buns - but halal!

chicken char siew filling

• 300g boneless chicken thigh, cubed

• 2 cloves garlic, minced

• 1 tbsp light soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp oyster sauce

• 2 tbsp sugar

• 1 drop red food colouring, optional

• 3/4 cup water

• 1 tbsp cornstarch + 2 tbsp water

• 1 tbsp LEILA ghee OR oil

bread dough

• 2 cups flour

• 15g yeast

• 2 tsp sugar

• ½ cup full cream milk

• 1 tbsp + 2 tsp white sugar

• 1 egg

• 1 tsp salt

• 3 tbsp LEILA ghee

  craquelin topping

• 1 cup icing sugar

• 100g LEILA ghee

• 1 cup flour

• 2 tbsp cornstarch

• 2 whole eggs

• 3 tbsp water

directions

make dough

• Microwave/heat milk until lukewarm to the touch. Whisk in the yeast and 2 tsp sugar and let the yeast activate for 10 minutes.

• In the bowl of a stand mixer with a dough hook, combine flour, sugar, egg, and salt. Mix on low speed for 2 minutes and add in the yeast mixture. Turn mixer to medium speed and knead for another 2 minutes or until a rough dough forms.

• Turn off the mixer and add the ghee. Mix on high speed for 10 minutes, scraping the bottom of the bow from time to time. After 10 minutes, it should form an elastic dough

• Remove bowl from mixer and cover in plastic wrap. Let dough rise for 1 hour or until doubled in size.

make char siew

• heat ghee/oil in a pan on medium high heat. add in the chicken pieces and brown for 2 minutes. add in the garlic and sauces and mix well. combine water and bring down to a simmer. cook the chicken for 5 minutes and then add in the sugar and colouring for a signature char siew look (optional). whisk the cornstarch and water to make a slurry and stir into the chicken until the sauce has thickened. transfer filling to a bowl and let it cool completely.

make craquelin topping

• combine all the ingredients in a bowl. with a whisk, combine together all the ingredients until it becomes evenly mixed. transfer to a piping bag fitted wit a round piping tip.

assemble buns

• heat oven to 170 degrees Celsius

• portion the dough to 55g balls and cover with cling film. let them rest for another 10 minutes. take one dough ball, roll it flat with a rolling pin. carefully fill the middle off the dough with 1-1.5 tablespoons of char siew. bring together the edges to wrap the filling and pinch tightly. turn the bun over and gently roll it into a ball. do the same for the remaining dough and filling and arrange on a tray. cover with clingfilm and let it proof one last time for another 30 minutes.

• pipe the craquelin batter on top of the buns to cover almost the entire top part. bake for 12-15 minutes until buns are cooked and the topping is crisp.

• cool down the buns on a wire rack and enjoy while warm!