White and Fluffy CHAR SIU SIOPAO

How to make soft and fluffy Char siu bao buns. Here's what you'll need: FILLING: 2 tbsp oil 1 tbsp minced garlic 500 grams cubed meat (i used pork tenderloin) 2 to 3 tbsp char siu sauce 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sugar (15g) SLURRY: 1 tbsp cornstarch 1/4 cup water to thicken DOUGH: 4 cups all purpose flour (500g) 2 tbsp sugar (30g) 2 tsp instant yeast (6g) 2 tsp baking powder (8g) 1/2 tsp salt (3g) 1 and ¼ cup water (300ml) 2 tbsp veg shortening or oil 1. In a pan, heat oil and sauté minced garlic. 2. Add cubed tenderloin meat. 3. Add char sis sauce, soy sauce, oyster sauce and sugar. 4. Cover and cook until meat is tender. 5. Mix cornstarch and water for slurry then add to the cooked meat. Stir until cooked and thickened. 6. Set aside to cool down. 7. Let's make the dough. In a bowl, mix together flour, sugar, yeast, baking powder and salt. Add water then mix until incorporated. 8. Add veg shortening then knead until smooth. 9. Cover for 1 hour. 10. Punch air out. Transfer to a floured counter. 11. Divide into 14 equal pieces. 12. Smooth into a ball. Bench rest for 10 minutes. 13. Roll out each dough ball. Place filling, then gather seam to create pleates then press to seal. 14. Line with parchment paper. Let it rest for 20 minutes while heating water in a steamer. 15. Place buns in the steamer and steam for 15 to 18 minutes. 16. Serve and enjoy! 17. Thank you darlings. 18. All the love Weng🧡 Food for the soul: Proverbs 16:3 KJV Commit to the Lord whatever you do, and he will establish your plans.