Dough:
300g low gluten flour e.g. cake flour with protein content (6-8%)
70g white sugar
9g baking powder
7g instant yeast
150ml water
2 tbsp vegetable oil
Filling:
1 tbsp vegetable oil
4 tbsp finely diced onion
2 garlic cloves, finely chopped
400g (14 oz) Chinese BBQ pork cut into small dice
1/2 cup char siu sauce
1 tbsp soy sauce
1 tbsp white sugar
100ml water
2 tbsp cornflour mixed with 2 tbsp water
sea salt
For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes.
In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down.
Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces.
Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm plac
Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through.