Barbecue pork buns

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack.
2. 2Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth.
3. 3Put into a large bowl, cover with oiled cling film then leave in a warm put the until doubled in size.
4. 4In the meantime, put a pan over the heat with the oil, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well.
5. 5Can be made up to 3 days ahead.
6. 6Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle.
7. 7Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet.
8. 8Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and put it in the oven for 20 mins until golden. Serve warm with dipping sauce.
9. 9Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.