For the filling, I just use the sauce that came with the char siu when I bought it at the market. Stir fry 2 cloves of garlic (minced) in 2 tablespoon of oil before adding the sauce and 1 cup of water. Bring to a boil, lower the fire and add the chopped char siu. Let it simmer until water is almost dry before adding 1/4 cup of corn starch/water mixture to thicken. Dish out and cool slightly before blending in a food processor briefly. Leave aside to cool. Now prepare your dough for the skin. If you want to start from scratch on the filling, follow the recipe given at the end of this post.
Ingredients for the skin:
500g bao flour
1/2 tablespoon yeast
1/2 tsp salte
240 ml water
3 tablespoon shortening
Mix all ingredients in a stand mixer and knead till a smooth dough is formed. Leave in a covered bowl (I left mine in the stand mixer) and let it proof till doubled.
Punch down and divide dough into 16 pieces. Let it rest for 10 minutes. Take a piece of the dough and roll out. Make sure the middle is thicker than the sides. Put in a tablespoon of filling and wrap up. Place on a piece of parchment paper and continue with the next piece.
Steam in high heat for 10 minutes. Remove and leave to cool in rack. Enjoy!
Ingredients for filling:-
A) 80g caster sugar, 1/2 tsp mushroom seasoning
35ml soy sauce, 48g corn flour, 35g cooking oil
1/2 tbsp dark soy sauce, 300ml water
B) 450g char siu or grilled pork (diced)
35g oyster sauce
Stir-fry all ingredients in a wok over medium heat until the gravy becomes thick and smooth. Leave aside to cool and then mix in ingredients (B) evenly.
I’m joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom’s Mom.