My 2-year-old son likes baked char siu bao, but he's not so fond of the meat part. I thought I'd try to make some for him and add a little whole wheat flour so they'd have a tad more vitamins. And I used organic ingredients where I could.
5 oz whole milk
1/2 stick salted butter
2.5 tbs warm water
2 tsp yeast
2.5 tbs sugar
9 oz white flour
3 oz wheat flour
1/2 tsp salt
1 egg + water for egg wash
2 tbs honey + 1 tbs warm water
Melt the butter in a glass measuring cup until liquid. Add milk and microwave some more until all the liquid temperature is about 110F. The warm water should also be about 110F (this is the best temperature for the yeast). Sprinkle the yeast into the water to soften. Whisk the yeast water and egg into the milk mixture.
Put the flours, salt, and sugar into a stand mixer (or you can knead this by hand, but I don't know how long it takes). Turn on the stand mixer with the dough hook attachment on a low speed setting. Pour the liquid mixture into the flour slowly with the mixer on. The dough should be somewhat tacky at the end. If it's too dry, the dough will be too dense. If it's too wet, slowly add 1 tbs extra flour at a time.
Let the mixer run to knead the dough for about 5 minutes. Cover with a wet towel and allow to rise for about an hour or until doubled.
Cut pieces of the dough off and make about 8-16 pieces depending on the size that you want. Press pieces flat and roll into balls tucking the ends underneath. Place buns on a cookie sheet covered with a piece of parchment paper about 1.5-2 inches apart.
Cover with plastic wrap (loosely) and allow buns to rise for another hour or so in a warm place.
Preheat oven to 350F. Brush the tops of the buns with the egg water wash.
Bake for about 10-15 minutes until tops are golden brown.
After buns are out of the oven, brush tops with honey water glaze.
My son liked them cut in half for use as cheese sandwich bread. :)