CHAR SIEW BAO

Have been crazy over making bao lately.
This method is a simple direct method (using hand only). No machine needed

Ingredients
 For the dough

330g of Bao flour
45g caster sugar
5g double action baking powder (1tsp)
( can use the normal baking powder)
25g shortening
1tsp instant yeast
180 ml water(lukewarm )

For the filling

800g char siew
5 cloves of garlics
10 shallots
5 tbsp char siew sauce
Salt  and sugar to taste
Dash of white pepper
200 ml water
2 tbsp corn starch
2tbsp oil.

Method
1. Prepare the filling first. Cut char siew into about 3mm cubes.
2. Heat up 2 tbsp of oil in a wok. Add in  chopped garlics and onions. Fry till fragrance. Add in char
    Siew. Fry till you get the aroma.
3. Mix char siew sauce, corn starch, salt ,sugar and pepper with  200 ml of  water.
4. Add the solution into the wok. Fry till mixture is thicken.
5. Dish out and let it cool before using it.(normally I will prepare this in the morning and  do the Bao
    at night.
6. Prepare the dough. Mix yeast with water. Stir.
7. Siew Bao flour with baking powder into a mixing bowl.
8. Add in sugar and shortening. Mix well.
9. Add in yeast mixture and stir with a fork.
10. Knead the dough. It is sticky in the beginning. Keep on kneading until you get a smooth elastic
      dough. This will take about half an hour to 45 minutes.
11. Cover dough with a damp cloth. Let  it rise till double in size.
12. Next punch down the dough and knead it again on a floured surface.
13. Divide the dough into portion of 35 g each. Make it into round ball.
14. Flatten the dough into a round disc and put in the filling.
15. Pleat the bao and place it on a square baking paper.
16. Let it proof till double in size again.
17. Steam Bao in hot boiling water for about 15 minutes.

The end product

The dough
Char siew filling