Chinese bbq pork bun (salapao sai mou daeng)

Ingredients

• 1.5 cups fermented dough
• 1.5 cups all purpose flour
• ½ cup cake flour
• ½ cup castor sugar
• 1 tsp ammonia
• 1.5 tbsp baking powder
• 2 cups all purpose flour
• ½ cup cake flour
• 1 tsp fermented glutinous rice flour
• ¾ cup water
• 2 tsp vegetable oil
• 2 cups Chinese B.B.Q. pork
• 1 cup B.B.Q. gravy
• 2 tsp wheat flour
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil

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Preparation

• Mix fermented glutinous rice flour with water and allow to stand for 5 minutes. Stir in both kinds of flour; add the vegetable oil and knead until smooth. Place the dough in a greased bowl, cover and leave overnight.
• Fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. Follow with the wheat flour and gravy, stirring until the flour is done and thickened.
• Season to taste with soy sauce, sugar and sesame oil. Stir together well, then remove from heat.Mix the dough with ammonia and leave to stand for 5 minutes.
• Sift both kinds of flour with baking powder, then add to the fermented dough. Add sugar and knead until a smooth dough forms. Divide into 20 gram portions.
• Spread the dough into thin sheets, making a dome in the center. Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.
• Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. Remove and serve hot.