Char Siew Pao by Wang Xing Hui

Chinese Bun Dough

Ingredients ：

Plain flour 300g ( I use pao flour)
Sugar 50g
Baking powder 4g
Instant yeast 4g
Shortening 18g （change to corn oil)

Method:

1. Put plain flour, sugar, baking powder, instant yeast and shortening in a mixing bowl. Gradually add water and stir until smooth. Set aside to rise for about 10 minutes.

2. Punch to deflate the dough.

3. Roll dough into a long strip and cut into equal size ( I made into 50g / pcs). Use a rolling pin to roll dough into a round disc, make sure that the centre is slightly thicker. 

4. Put minced pork stuffing on a piece of dough. Use your thumb and index finger to draw edges up into the center to enclose the filling. Pinch top to seal. Place on a paper lining with sealed top facing up. Set aside to rise for about an hour. Transfer to the steaming basket.

5. Bring water to boil. Steam buns over medium heat for about 7 minutes.

Fillings ：

I use the ready char siew, minced into small pieces, add in chopped onion, shallot, saute until fragrant, season with oyster sauce, dark soy sauce, sesame oil, and sugar, thicken with 1 tsp of corn starch.