DIM SUM MONTH: CHARSIU PULL-APART PINEAPPLE BUN

Ingredients

FILLING WITH FRESH PORK: (updated 02/24/2017)
• 12.7 oz (360 grams) fatty pork shoulder
• 2 tsp flour
• 1 tbsp (13 grams) toasted sesame oil
• 1/2 onion, finely sliced
• 1 clove garlic, finely minced
• 3 tbsp (60 grams) honey
• 2 tbsp (36 grams) oyster sauce
• 1 tbsp + 1 tsp (20 grams) soy sauce, (updated from 1 tbsp)
• 1 tsp (5 grams) dark soy sauce
• 1 tsp (7 grams) dark miso paste
• 1/4 cup (60 grams) water
• 14~15 (100 grams) pitted dates
• 5 (10 grams) dried strawberrry
• 1/2 tsp apple cider vinegar
FILLING WITH STORE-BOUGHT CHAR SIU:
• 8.8 oz (250 grams) store-bought char siu, the fatty part
• 1/2 onion, finely minced
• 1 tbsp (13 grams) toasted sesame oil
• 1/2 clove garlic, minced
• 2 1/2 tbsp (50 grams) honey
• 1 1/2 tbsp (27 grams) oyster sauce
• 1/2 tbsp (8 grams) soy sauce
• 1/2 tbsp (8 grams) dark soy sauce
• 1 tsp (7 grams) dark miso paste
• 2 tbsp (30 grams) water
• 14~15 (100 grams) pitted dates
• 5 (10 grams) dried strawberrry
• 1/2 tsp apple cider vinegar
DOUGH:
• 2 cups (242 grams) all-purpose flour
• 1/2 cup (60 grams) white rice flour
• 1 1/2 tsp yeast
• 1/4 tsp salt
• 1/2 cup (120 grams) whole milk
• 1/3 cup (100 grams) sweetened condensed milk
• 1/4 cup (60 grams) water
• 2 1/2 tbsp (37 grams) unsalted butter, softened
PINEAPPLE CRUST:
• 4 1/2 tbsp (60 grams) unsalted butter, soften
• 1 large egg yolk (reserve the white for egg wash)
• 1 tbsp coconut cream
• 1/2/ cup + 2 tbsp (90 grams) powdered sugar
• 3/4 cup (93 grams) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda

Instructions

1. MAKE FILLING WITH FRESH PORK: Dice the pork shoulders into 1/3" (1 cm) cubes, then toss evenly with flour. In a large pot, heat toasted sesame oil over medium-high heat, then cook the pork until evenly browned. Remove the pork with a slotted spoon and set aside, leaving the fat in the pot. Turn the heat down to low, then add the finely sliced onions plus 1 tbsp of water. Scrape the pots to dissolve any brown bits and cook for 15~20 min, stirring frequently, until the onions are caramelized. Add the minced garlic and cook for 1 min, then add the pork back into the pot, along with honey, oyster sauce, soy sauce, dark soy sauce, dark miso and water. Simmer, uncovered, for approx 30 min until the liquid has mostly evaporated (see photo). Meanwhile, grind pitted dates and dried strawberries in a food-processor until turned into a thick paste. Stir the date-mixture and apple cider vinegar into the pork sauce until even. Refrigerate for at least 6 hours until completely cold.
2. MAKE FILLING WITH STORE-BOUGHT CHAR-SIU: Dice the char siu into 1/3" (1 cm) cubes, set aside. In a pot, cook minced onion with toasted sesame oil over low heat for approx 20 min (add a bit of water if the bottom starts to burn), until the onion is caramelized. Add minced garlic and cook for another min, then add the diced char siu, honey, oyster sauce, soy sauce, dark soy sauce, dark miso and water. Simmer for 5~10 min until most liquid has evaporated (see photo). Meanwhile, grind pitted dates and dried strawberries in a food-processor until turned into a thick paste. Stir the date-mixture and apple cider vinegar into the pork sauce until even. Refrigerate for at least 6 hours until completely cold.
3. MAKE THE BUNS: In a stand-mixer with hook-attachment, combine all-purpose flour, white rice flour, yeast, salt, whole milk, sweetened condensed milk and water. Knead on medium speed until a soft dough as formed. Add the unsalted butter, 1 tbsp at a time, and knead until fully incorporated. Turn to high speed and knead for another 5 min until the dough is very elastic and smooth. The dough should be sticky but pulls away cleanly from the bowl when the machine is running. If the dough is not sticky at all, add 2 tsp more water, or if too wet, add a bit more flour. Cover with plastic wrap and let rise at room temperature until fully doubled, approx 2~4 hours depending.
4. Scrape the dough onto a lightly floured surface, and divide into 12 equal portions. Shape each into small balls, then stuff each ball with about 1 heaping tbsp of filling and pinch to close. Repeat with the rest, then arrange them inside a 8 x 11 inch retangle pan (or 9" square pan, or any other container you'd like to serve them in), then cover tightly with plastic wrap. YOU CAN NOW FREEZE THEM UNTIL NEEDED (you can do this a few days ahead). A Few hours before baking (at least 4 hours to be safe), leave the pan in a warm place and let thaw and proof until fully doubled again.
5. Meanwhile, make the crust. In a stand-mixer or food-processor, cream unsalted butter and yolk together until creamy and pale. Add coconut cream and powdered sugar, and cream again until fluffy, approx 5 min. Add flour, salt, baking powder and soda, and mix until just combined. Transfer in between 2 pieces of parchment, then shape into a square. Refrigerate until cold, then roll them out into a sheet slightly larger than your pan. Brush the proofed buns with egg white, then drape the crust over the top (don't worry about tearing). Trim off any excess on the edges, then brush the crust with egg white.
6. Bake in a preheated oven at 400 F/200 C for 18~20 min, until the crust is golden browned. Serve immediately.