Heat oil in a pan, sauté minced shallots until fragrant.
Add diced Char Siu, stir-fry briefly.
Add oyster sauce, hoisin sauce, dark soy sauce, sugar, five-spice powder, and chicken stock. Bring to a simmer.
Mix cornstarch with water to make a slurry. Pour into the simmering sauce to thicken. Remove from heat and let cool completely.
In a large bowl, combine bread flour, cake flour, sugar, instant dry yeast, and salt.
Gradually add warm milk and mix until a rough dough forms.
Add softened unsalted butter. Knead the dough on a lightly floured surface for about 10-15 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it proof in a warm place for about 60-90 minutes, or until doubled in size.
In a separate bowl, cream softened unsalted butter and icing sugar until light and fluffy.
Add egg yolk and mix well.
Sift in cake flour and mix until a soft dough forms. Do not overmix. Set aside.
Gently punch down the proofed dough and divide it into 12 equal portions (about 30-35g each).
Flatten each dough portion into a round disc. Place a spoonful of Char Siu filling in the center.
Gather the edges of the dough and pinch to seal securely, shaping it into a smooth ball. Place seam-side down on a parchment-lined baking tray.
Divide the crispy topping dough into 12 equal portions. Flatten each portion thinly and use it to cover the top of each bun.
Cover the buns loosely with plastic wrap and let them second proof in a warm place for another 30 minutes.
Preheat oven to 190°C (375°F).
Lightly brush the tops of the buns with beaten egg wash.
Bake for 15-20 minutes, or until the topping is golden brown and crispy. Serve warm.
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