Dough
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3 cups of plain flour (15oz)
1 cup of warm water (250ml)
1 teaspoon of sugar
Half teaspoon of salt
2 teaspoon of yeast
half teaspoon of baking soda
2 tablespoon of oil
Filling
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$7 worth of char siew, chopped into small pieces
3 big stock of spring onion, chopped in to small pieces
PART B
3 tablespoon of soy sauce
3 tablespoon of oyster sauce
3 tablespoon of sugar
2 tablespoon of ketchup
Half cup of hot water
PART C
One and half tablespoon of corn starch and mix with water. To form liquid mixture.
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Steps To make dough
1. In the warm cup of water, add yeast, sugar, salt and baking soda and mix. Then add in oil. Pour everything into the bowl of flour and mix well and form a dough
2. Using the double boil method. Once your water in your wok/pan is boiling, off the fire. Place your dough into a bowl, place it above your wok/pan and let it rest for 40 mins. Cover the dough with a lid. In this WARM environment, your dough will become PONG PONG faster.
3. To make sauce for the filling. Mix Part B together and bring it to boil at high heat. Then add in Part C to thicken the sauce. Add in chopped spring onion and char siew. Mix well. Set aside to cool down.
4. Take out dough and knead it for a few mins again. Pinch dough and roll out to form a thin skin of abt 6cm in diameter. Let the middle be thicker to hold the filling better. If the middle is too thin, the bao might break easily after steaming. Fold into bao shape. Pinch and make sure U seal the opening of the bao.
5. Let the bao sit for 20mins before U bring it to steam at high heat for 20mins.
6. Add red dot to bao after they cool down. But I did not.
P/S: U know below the bao will normally have one white square paper. I dont know where to get that and dont wanna cut some A4 paper into squares......So, I flatten those cupcakes paper case and use at the base (as U see from my photo here)
Make 22 Char Siew Bao
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