EASY Fluffy and Soft Steamed Bun (Char Siu Bao Recipe)

To make the char siu fillings

1) Heat the oil in a frying pan over medium high heat and add the red onions. stirring constantly, until lightly browned and fragrant. Add the char siu, continue to stir-fry, and seasoning a tablespoon oyster sauce, less than 1/4 cup of water, add the corn flour mixture and golden granulated sugar or any cane sugar as you prefer. stir fry until they are evenly.

2) Switch off the heat and set aside to cool completely. It's easy to make corn flour mixture to thicken the sauces. In a small bowl, add 2 tsp corn flour with a little bit of water and mix until combined. Leftovers can be packed individually for quick ready fillings for steamed or baked buns or used for stir fry noodles, fried rice, etc. 

Makes 8 steamed buns (Small)

125g cake flour / plain flour 

1/2 tsp dried yeast 

1/4 tsp baking powder 

75g cold milk 

12g granulated sugar 

a pinch of salt 

a tsp vegetable oil 

Hand knead -  Combine all the ingredients and mix well, knead the dough until smooth. rise until doubled. punch down and shape. 

1) Place all the ingredients into the bread pan, except vegetable oil.

2) Let the bread machine do all the mixing and kneading. about a teaspoon to a tablespoon vegetable oil can be added in the middle part of kneading, or after finished kneading as you prefer. 

3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavour or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a greased or floured surface, punch down the dough, cut into four, roll each ball with a rolling pin and roll up then add fillings.

5) Place on the steamer. Second fermentation the buns in cold water steamer, turn on the heat to medium very low for 15 minutes (winter). If in (summer) You don't need a ''second rise''. Fill the base of the wok with cold water, put a bamboo steamer in the wok, steam on medium high heat for 15 minutes. Serve hot and enjoy!

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Enjoy!

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Recipe Source: Josephine's Recipes