Steamed BBQ Pork Bun (aka Char Siew Pao) ?????

These soft and fluffy steamed Char Siew Pao is quick and easy to make. No machine needed, just mix and knead for few minutes, no shortening(??)added in it. Using coconut oil is definitely a healthier choice!

Made some cute chicken steamed bun/ pau for my dearest son.

<< Click here for Chinese Steamed Bun/ Pau with Chicken & Mushrooms fillings recipe >>
Photo updated: 17 July 2017

Ingredients:

To prepare the dough:

(A)

300g Hong Kong Flour ??? 300?

1 tsp Baking Powder ?? 1??

1 tsp Instant Yeast ?? 1 ??

40g Sugar ? 40?

(B)

1 tbsp Medella Premium Organic Coconut Cooking Oil or any neutral flavour cooking oil ? 1 ??

150g Water ? 150?

To prepare the filling, click here for recipe ????? >> BBQ Pork Filling Recipe

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Method:

1. Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead for 5 minutes.
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2. Cover with cling wrap and let it rest for 40 minutes.
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3. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 15 portions, roll out the dough, add fillings, shape and let it proof for 40 minutes. Steam in a hot steamer for 12 minutes (medium heat).
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4. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer.
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