Baked BBQ Pork Buns 酥皮焗叉燒面包

Ingredient	Method
Filling: BBQ蜜汁叉烧肉230克，切碎/撕碎 蚝油2汤匙 酱油 1.5 汤匙 黑酱油 1/2茶匙 糖1汤匙+2 茶匙 红葱头 1粒 50ml 水 白芝麻 适量 茨料：水30ml + 粟粉1茶匙	1. 将洋葱及叉烧切粒。热锅下油，下洋葱炒至软身，再加叉烧，蚝油，酱油，黑酱油，水，糖，白芝麻 及茨料拌匀，煮至收汁即可。
Dough: 200g high protein flour 50g low protein flour 50g sugar 3/4 tsp salt 1.5 tsp instant yeast + 25ml water 50ml water water 100ml milk 20g butter Topping: 56g butter 40g caster sugar 1 A egg, apprv 56g, slightly beaten 56g plain flour	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about  15 minutes, pour the remaining water bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. While waiting dough to prove. prepare topping: Use a hand whisk mix butter and sugar until well blended. Add beaten egg and mix until well combined. Add flour and mix until well incorporated. Place the mixture into a piping bag. (May freeze the topping for the next used) 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into small equal portions (appr 40g), flatten dough and place 1/2-1tbsp filling and wrap into round shape. Pinch and seal the seam tightly. Then place into baking mould. Proof for 30 minutes. Pipe the topping on top the dough. 5. Bake at 180 degree Celsius for 40-45 minutes. Remove from oven and cool on wire rack. *makes 19 of 60g bums