Baked Pork Buns

Make the filling: Whisk together water, oyster sauce, char siu sauce, sugar, and cornstarch in a saucepan. Bring to a boil and simmer until it thickens. Add Pork Asado. Let boil for another 2 minutes. Remove from heat and set aside to cool completely.

Make the topping: Beat together butter and confectioners' sugar until smooth and creamy. Add eggs and beat until well incorporated. Mix in flour and baking powder until smooth. Transfer to a piping bag and keep chilled until ready to use.

Make the dough: Whisk together all-purpose flour, powdered milk, sugar, salt, and instant yeast in a bowl. Whisk together beaten egg, lukewarm water, and water roux in another bowl.

Make a well in the center of the flour mixture and pour in egg mixture. Mix with a wooden spoon until the dough comes together but is not yet smooth (this is known as the shaggy dough stage). Remove from bowl and transfer to a clean work surface dusted with flour. Knead the dough until smooth and elastic, about 12 to 15 minutes. Transfer dough to a lightly greased bowl. Cover with a damp piece of cloth and let rest for 30 to 40 minutes or until double in size.

Divide dough into 75-gram portions and form into balls. Flatten a ball with your palm and make a 5-inch circle. Place a spoonful of the filling on the circle. Seal dough by forming into a ball again. Arrange, sealed side down, directly on a baking sheet lined with baking paper. Repeat with remaining dough and filling. Make sure to leave spaces in between the buns as they will double in size.

Cover baking sheets with a damp piece of cloth and let buns rise for 30 to 40 minutes or until double in size. Pipe topping on each bun and bake in a preheated 350?F oven for 18 to 20 minutes or until light brown. Transfer to a cooling rack.

The tang zhong or water roux gives the dough a softer, smother texture and extra moisture. To make, whisk together 3/4 cup water and 3 tablespoons flour in a pan. Bring to a boil, whisking continuously, until it thickens. Remove from heat and let cool.