Chinese Steamed Buns

Chinese Steamed Buns

1 1/2 teaspoons dried yeast
2 tablespoons caster sugar
1 cup warm water
2 1/2 cups plain flour
1 teaspoon salt
1 tablespoon peanut oil
1 teaspoon sesame oil
2 teaspoons peanut oil
1 shallot, chopped
250g Chinese barbequed pork, finely chopped
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
1 teaspoon sesame oil, extra
1 1/2 teaspoons baking powder
chilli sauce to serve

# Place the yeast in a small bowl along with 1 teaspoon sugar and 2 tablespoons of the water. Leave in a warm place for 10 minutes or until frothy.
# Sift flour into a large bowl. Stir through the salt. Make a well in the middle and add the peanut oil along with the yeast mixture, remaining sugar and remaining water.
# Place onto a floured surface. Knead for 8-10 minutes or until smooth and elastic.
# Lightly oil a bowl with the sesame oil and place in the dough. Cover with plastic wrap and set aside for 2-3 hours or until doubled in size.
# Heat oil in a wok. Add shallot, pork, sauces, rice wine and sesame oil and cook for 2 minutes. Remove from heat and set aside.
# Place dough onto a lightly floured surface. Press out to form a circle. Sprinkle with the baking powder and fold up. Knead for 5 minutes.
# Divide the dough into 12 even pieces. Roll each piece out to about a 10cm circle. Place a tablespoon of the filling in the middle. Fold up the edges and crimp.
# Cut a piece of baking paper into 12 x 5cm square pieces. Place the buns onto a piece of baking paper.
# Place buns in 2 bamboo steamers. Steam over simmering water for 25-30 minutes or until puffed and soft.
# Serve with chilli sauce.

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