Char Siu Bao

It has been a long while since I last make "Bao". After seeing many mummies posting their "Bao" in the facebook, I decided to follow suit :-)

Here are the ingredients used that yield 34pcs(unequal size as I too lazy to weigh the dough). My gal who is just 8mth old can finished 1 pc herself. This really motivates me to make more food for the kids.

"Bao" Skin:

4C/600g          Flour

50g                  Cornstarch
1/3C/100g       Castor Sugar
1/2tsp              Double Baking Powder
1pkt/11g          Instant Yeast
320g                Lukewarm Water
30ml                Cooking Oil

Fillings:

300g                Minced Meat

50g                  Frozen Green Peas
100g                Sweet Potatoes (Diced)
2 med              Red Onion (Diced)
3cloves            Garlic (Diced)
2tsp                 Sesame Oil
1tbp                 White Pepper Salt
2tbp                 Sugar
3tbp                 Cooking Wine
2tsp                 Soy Sauce
1tbp                 Dark Soy Sauce
1tbp                 Oyster Sauce
2tbp                 Cornstarch diluted with some water
1/2C                Water
3tbp                 Cooking Oil
     
Method:

1. Add yeast into 3tbp flour and stir them with 50ml lukewarm water(yeast solution). Leave it to bubble. This is to test if your yeast is working.
2. Put the rest of dried ingredient into a bowl. Create a hole and add in the yeast solution. Then add in the water. Mix them well then add in the oil. Knead the dough for about 15 min until it's not sticky to hand and have a smooth surface.
3. Rest the dough and let it proof for about 30min. Your dough should be double in size by then.
4. In the meantime, prepare the filling ingredients.
5. Heat the wok, add the oil and sauté the minced meat onion and garlic till fragrant. Add in the sweet potatoes and all the condiments(pepper salt, oyster sauce, soy sauce, dark soy sauce).
6. Stir fry them for some minutes then add in the cooking wine then the water. Let it simmer for 5 minutes.
7. Taste the fillings before add in the cornstarch solution to thicken the fillings.
8. Cool the filling before start assembly your pao.
9. This recipe is adapted from this link. Goh is so kind to provide the step by step on how to make and assemble the "Bao"
10. Steam the bun for 10 min in the high fire in the steamer.
11. Serve them warm. Bon appetite!