Two Types of Asian Soft Buns For Your Breakfast–Roast Pork Buns and Kimchee Buns



This is a post on breakfast soft buns making. In Asia, it is rather common that breakfasts were served with soft, fluffy light buns. They can either be plain or with fillings. Since my wife have prepared some Kimchee two day’s ago, I have decided to prepare some Kimchee buns. You can know how to make the Kimchee HERE. The sour and spicy kimchee blends relatively well with the plain buns. However, realizing that some readers may not be able to get Kimchee or may not fancy Kimchee buns, this post also introduce another common type of common filling, the sweet roast pork fillings. Roast pork can easily be substituted with Chinese Barbecue pork if desired. As I do not have any have any bread machine at home, however, therefore, I have prepared this using a cake mixer. If you have a bread machine, you can use the bread machine to make the dough.




  • 250 grams bread flour
  • 50 grams cake flour
  • 5 grams of instant dry yeast
  • 50 grams of castor sugar
  • 1/2 tablespoon of salt
  • 100 ml of lukewarm water
  • 50 ml of lukewarm milk
  • 40 grams of butter, soften at room temperature
  • 1 egg yolk for egg wash




  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough. If the dough is too sticky, it is okay to add one to two tablespoons of flour gradually until it is not overly sticky before the machine kneading starts.


  • In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.

  • Lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss).

  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.

  • Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide into 8-10 equal size round ball.



Kimchee Fillings

  • 400 grams of kimchee cut into small pieces
  • Some sesame seeds for decoration.


  • Cut the kimchee into small chunks .Take one portion of the dough, use the roller pin or hand to flatten the dough. Put 1-2 tablespoons of kimchee on top of the dough.


  • Wrap the dough around the kimchee filling ball as even as possible.


  • Another way is to prepare some bread rolls. Use 2-3 portions of dough, knead until it become a ball. use a rolling pin to flatten it into a flat rectangular piece of dough of about 1 cm thick. Put some kimchee (or this illustration, I have put in some sausage as my kids love sausages) on top of flat doll, Roll the dough and sprinkle some sesame seeds on top of the dough.
  • Put it in a baking tray and cover with the same damp cloth. Let it proof for another 30 minutes or when balls were almost double in size. Sprinkle with some sesame seeds if desired.


  • Set the oven to temperature 190 degree Celsius.
  • Put  in the oven and bake at 10-15 minutes. After 10 minutes of baking, egg wash (please see below) the buns quickly and continue baking for about 5 minutes or when the top start to turn slightly golden brown. Alternatively, you can egg wash first before you send into the oven. I prefer to egg wash at the latter stage as I can control the colour better.
  • Egg wash – Crack one egg yolk and mixed with 3 teaspoons of water and 2 drops of oil, slightly beat and sift into a small box, use the brush to brush on top of the surface. The purpose is to let the buns looks shinny and golden brown.



Roast pork and Barbecue Pork Fillings

  • 1 big onion chopped finely (about I cup)
  • Abut 500 grams of roast pork/barbecue pork cut into cubes
  • 2 tablespoons of oyster sauce
  • 3 tablespoons of white sugar
  • 2 tablespoons of corn starch
  • 2 tablespoons of cooking oils
  • Other seasonings to taste

Note that this filling can be used either for roast pork (烧肉) or barbecue pork (蜜汁叉烧) 。


  • On a big frying pan, put cooking oil and fried the big onion until the fragrance starts to permeate the house。 Add roast pork or barbecue pork, stir fry for 1-2 minutes.  Add oyster sauce, sugar, and other seasonings (such as salt, light soya sauce, dark soya sauce etc.) and follow by corn starch. Stir fry until well mix and resemble a sticky meat paste. Let it cool and set aside for later use.


  • Take one portion of the dough, use the roller pin or hand to flatten the dough. Put 1-2 tablespoons of fillings on top of the dough.,wrap it and ensure that there are no holes that allow the fillings to leak out.


  • If you have extra dough, you can just wrap some dough around the sausage and become sausage buns. Let it proof for another 30 minutes or when balls were almost double in size. Sprinkle with some sesame seeds if desired.


  • Bake in the oven at 190 degree Celsius for 10-15 minutes. Egg wash in between (please refer Kimchee buns above.)



If you are not fancy of Kimchee buns, you can try to make the roast pork or barbecue pork buns. Kimchee buns are sour and spicy yet roast pork buns are both sweet and savoury. Depending on your taste buds, I am sure you can find one that is suits your family’s taste buds. If Kimchee buns and roast pork buns are  not your cups of tea, you can try some butter buns, polo buns or Mexican coffee buns by clicking on the links.

Hope you like the post today, cheers.


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3 thoughts on “Two Types of Asian Soft Buns For Your Breakfast–Roast Pork Buns and Kimchee Buns

  1. Pingback: Update Recipe Index (19.11.2013) | GUAI SHU SHU

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