Siew pau (baked bbq pork buns)

Ingredients

• Water Dough
• 200 g all-purpose flour, sifted
• 100 g water
• 50 g vegetable shortening
• 50 g icing sugar
• Oil Dough
• 200 g all-purpose flour, sifted
• 100 g vegetable shortening

For the Filling:

• 300 g BBQ pork (Char Siew), diced (you can replace this with BBQ chicken)
• 1 medium onion, finely chopped
• 1/3 cup of green peas
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/2 tablespoon corn flour
• 1/2 tablespoon sugar
• 1 egg yolk, lightly beaten
• sesame seeds

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Preparation

• To Make Filling:
  Add oyster sauce, soy sauce, water, corn flour and sugar in a small bowl and stir to mix well. Heat 1 tablespoon of oil in a frying pan. Stir fry BBQ pork, onion and green peas until fragrant. Add the oyster sauce, soy sauce, water, corn flour and sugar mixture and stir well.
• To Make Pastry:
  Put all the ingredients of water dough in a food processor and pulse until it forms a soft dough. Cover it in a bowl and let it rest for 30 minutes. Repeat the same with oil dough. Divide the water dough and oil dough into 18 equal portions. Roll out a piece of the water dough into a flat circle. Place a piece of the rounded oil dough in the centre of the flat circle. Gather the outer edges of the water dough circle and wrap up the oil dough ball. Pinch and seal the edges. With the heel of your palm, gently press the dough down to flatten it lightly. Using a rolling pin, roll out the dough into rectangle shape. Roll up the dough Swiss-roll style. Turn the rolled dough 90 degrees. Repeat steps 8 and 9. The pastry is now ready for filling and shaping.
• To Assemble:
  Preheat the oven to 180 degree C. With the heel of your palm, gently press the pastry down to flatten it lightly. Roll out the pastry into a flat circle. Place 1 tbsp of filling in the centre. Gather the outer edges of the dough circle and pleat and pinch to seal. Brush egg wash on the surface and sprinkle with sesame seeds. Bake in the oven for 25-30 minutes or until golden brown.