for Chinese New Year. Usually mom doesn't like to do much cooking for Chinese New Year, and for New Year's Eve, it has been a family tradition to go out to a restaurant for dinner. However this year was an exception, her favorite Chinese restaurant 'V Garden' went up in flames in mid January. She kept things simple, we had prime rib roast, roast chicken, steamed Sockeye Salmon with ginger, soy and scallions, sauteed Gai Lan (Chinese Broccoli) with oyster sauce and black bean crab over a bed of bean thread noodles.
For fun, she wanted to learn how to make BBQ Pork buns, only because the week before, I made a batch of chocolate and Nutella buns and baked them in her oven. The light bulb went off and she thought, "hey we can use the same dough to make BBQ Pork buns." Dad contributed to mom's cause by making the BBQ pork filling, he diced up the BBQ pork, mixed it up with some sauteed translucent diced onions and created a slurry of oyster sauce, Hoisin sauce, sugar, cornstarch, and water.
The recipe for the dough is a simple bun recipe from King Arthur Flour. It is an egg free and soy free recipe. The only changes to the recipe we tweaked was to brush the proofed buns with a mixture of 2 parts milk to one part water and after baking the bread for 20-25 minutes to brush the buns with the melted butter mixed in with an addition of a teaspoon of honey and tablespoon of hot water. Brush on the mixture and let the buns bake in the oven for 8-10 minutes. Remove the buns from the oven and give it one quick brush of the same mixture and let them cool down before serving. As you can see from the photos, mom was pleased with her tray of buns, she counted 27 buns.
I found it to be a great versatile bun recipe for eating on it's own or filled with whatever your taste buds desire. My weakness is usually dark chocolate and Nutella.
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