Barbecue pork buns

Pork · Vietnamese classic.

Ingredients

• 85g Sugar
• 500g White Bread Mix
• 1 tablespoon Sunflower Oil
• 12 Bacon
• Knob Ginger
• 2 cloves chopped Garlic
• 2 tablespoons Soy Sauce
• 3 tablespoons Clear Honey
• 3 tablespoons Tomato Puree
• 1 beaten Egg

Method

1. Mix together — Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack.
2. Knead — Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth.
3. Cover and cook — Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
4. Fry — Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins.
5. Fry — Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well.
6. Knead — Can be made up to 3 days ahead. Turn out the dough and knead briefly, then pull into 12 even-sized balls.
7. Continue cooking — Flatten with your hands, then put a teaspoon-size blob of the filling in the middle.
8. Continue cooking — Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet.
9. Cover and cook — Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy.
10. Bake — Brush with egg and bake for 20 mins until golden.
11. Bake — Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

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