Recipes+
Ingredients
Method
1.Place flour, sugar, yeast and a pinch of salt in a large bowl. Make a well at the centre. Whisk warm milk with ¼ cup warm water and half the oil: stir into dry ingredients. Bring dough together. Turn onto a lightly floured surface; knead for 5 minutes. Place dough in a lightly greased bowl. Cover; place in a warm place to prove for 30 minutes or until doubled in size.
2.Punch down dough. Knead on a floured surface for 2 minutes. Cover; place in a warm place for 30 minutes. Punch down dough. Shape on a floured surface to an 18cm log. Cut into 6 portions. Cut 6 x 7cm (diameter) discs from baking paper.
3.Meanwhile, heat a wok or medium frying pan over moderate heat. Add remaining oil; swirl to coat. Add mince; stir-fry, breaking up lumps, for 3 minutes or until browned. Stir in 2 tablespoons hoisin sauce and garlic. Stir-fry for 2 minutes. Transfer mince to a medium heatproof bowl.
4.For each bun, flatten 1 dough portion. Place 2 tablespoons pork mixture at centre. Stretch dough around filling to enclose, then shape into a bun.
5.Place bun, pinched-side down, on a disc of baking paper. Cut a cross in the top. Place in a bamboo steamer. Sprinkle with sesame seeds. Cover with basket lid. Bring 5cm of water to the boil in a wok over high heat. Reduce heat.
6.Steam buns for 18-20 minutes or until light and fluffy. Serve with extra hoisin sauce.
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