Barbecue pork buns

Steps

1. 1

   Step 1: Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Medium heat (fan 180°C 180 °C · 356 °F · Gas 4 · Medium heat / gas). In a large bowl, mix the sugar into the bread mix, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 minutes until smooth. Place into a large bowl, cover with oiled cling film, and leave in a warm place until doubled in size.

2. 2

   Step 2: Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute until soft, then stir in the soy sauce, honey and tomato purée and mix well. The filling can be prepared ahead up to 3 days.

3. 3

   Step 3: Turn out the dough and knead briefly, then divide into 12 equal pieces. Flatten each piece, place a teaspoonful of filling in the middle, pinch the dough closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 minutes until pillowy. Brush with beaten egg and bake for 20 minutes until golden. Serve warm with dipping sauce. The buns can be frozen after the second rise for up to 1 month or baked a day ahead and re-warmed.