CHAR SIEW PAU

Ingredients:
(Pau dough recipe adapted from here. Please refer to the video on how to pleat the pau)

For the Tangzhong starter:
(I made half the recipe)
2 1/2 tbsp/25 g pau flour
125 ml water

For the pau :
(I made half the recipe)
 All the Tangzhong starter
240 ml water(do not use all, leave 2 tbsp for adjustment - you might have to use more than this amount)
5 tbsp sugar
2 tbsp shortening
1 ¼ tsp double action baking powder
3 1/2 cups/480 - 500 gms pau flour
1 ½ tsp instant yeast

For the Tangzhong Starter :
(I followed the boiling method found here)

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together 1 portion of flour with 5 portions of water.

In a bowl, whisk together the water and the flour until the mixture is well blended and lump free.

Stir the mixture while it cooks over the medium heat to reach 65C/150F (like till thick porridge). It takes about 2-3 minutes.

Remove from heat and cover with plastic wrap to prevent from drying.

Store the starter in the refrigerator after it has completely cooled down.

To use the starter, measure out the amount called for in a recipe and let it warm to room temperature.

For pau:

Put all the ingredients into the breadmachine bowl starting with the list above accordingly, starting with the starter and ending with the yeast on top of the flour. 
Choose the dough function on the bread machine and press start.

In the initial stage of kneading, check if the dough is binding, add the remaining 2 tbsps of water or add more if necessary.  Do not add too much as if the dough is too soft, the pau will not have a nice shape.

Prepare the filling while the breadmachine is having all the fun.

When the fun is over in about 1 1/2 hour, the breadmachine will beep and you can start shaping the paus.

Cut into equal portions and roll all the portions into a very thin circle before wrapping in filling.

Wrap the first circle and so forth.

Let it rise for 20 minutes.

Heat up the steamer and when water is rolling hot, steam small buns for 7 - 8 minutes and big ones for 12 - 15 minutes.

 For char siew fillings:
 (Recipe adapted from here)

1 heap tbsp cornflour
200ml water
1 tbsp hoi sin sauce
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1 tbsp cooking wine
2 - 3tsp sugar
pinch of ground pepper

about 175g char siew pork, diced  (I used my own pork recipe)
2 -3 shallots, chopped
a little cooking oil

Method :

1. Mix cornflour with water then add the rest of the flavouring ingredients.
2. Heat oil then fry the shallot till softened. Then add in the mixed liquid. Cook till thickened.
3. Add in char siew and heat off.
4. Leave the fillings to cool.