Char Siew Bao(Chinese Barbequed Pork Bun)

Traditional dim sum, Char Siew Bao is a must order dim sum when we visit dim sum restaurant. Is our family favourites. Been make this bun for many times, more healthy to have homemade dim sum.

Adapted from : Rasa Malaysia

Dough
(30 gm for each dough can make 23 buns-if you prefer more bigger bun use 50 gm)

8 gm instant dry yeast

160 ml lukewarm water
½ teaspoon white vinegar or lemon juice (optional)
280 gm low-protein flour aka hong kong flour
100 gm wheat starch
90 gm icing sugar
30 gm shortening or vegetable oil

10 ml cold water
10 gm baking powder

Filling
(minor changes by monsterandsharkkitchen)

300 gm  char siew, diced
½ tablespoon cooking oil
1 tablespoon garlic
1 medium onion, diced
1 tablespoon oyster sauce*
1 to 2 tablespoon dark soy sauce
1 teaspoon sesame oil
Sugar and pepper to taste*

6 to 8 tablespoon water

Some corn flour

Notes from Rasa Malaysia : *Some store-bought char siew comes with sauce, use it for preparing filling. Omit sugar, oyster sauce and pepper.

Method for dough:

1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. (depend the weather, I'm need 1 hour to rise)
5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into equal portions and flatten with a rolling pin to make a circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on square parchment paper, seal side up.
6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

Notes:
There is no need to rest the dough after adding in baking powder, but    if time allowed, rest it for 10 minutes or so to get fluffier buns.Adding a few drops of vinegar into steaming water will produce whiter buns, but this  is optional.Steamer must be preheated otherwise bun would not rise to the volume as it should be.Spray the surface of bun with water mist helps to produce buns with smooth surface after steamed.DO NOT open the lid during the steaming process.If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.
Method for fillings:(I'm prepared one day before and keep in fridge, when ready to use get it out to room temperature)

1. Heat oil in pan, saute garlic and onion for 1 to 2 minutes.
2. Add in all other ingredients except water and corn flour, stir fry for 1 to 2  minutes.
3. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
4. Transfer to plate and allow to cool, set aside for later use.