ingredients (makes 11)
dough
250g pau/hong kong flour
130g warm water
2g instant dry yeast
3g caster sugar
5g cooking oil
filling
280g minced pork
3g chopped spring onion
3g sea salt
3g light soy sauce
7g dark sauce
8g oyster sauce
12g cooking oil ~ boiled
14g sesame oil ~ boiled
2g potato/corn starch
食材（可做 11个包）
面团
香港／包粉 250克
温水 130克
即溶干酵母 2克
细砂糖 3克
食用油 5克
内馅
猪肉碎 280克
葱 3克 、切小段
海盐 3克
生抽 3克
老抽 7克
蚝油 8克
食用油 12克、烧开
麻油 14克、烧开
土豆淀粉／生粉 2克
Directions/做法
mix all dough ingredients and knead till pliable. allow to proof till double in size
面团食材混合、和面成团至光滑即可。发酵至双倍
mix all filling ingredients together and pour in boiled oil
stir in one direction using chopsticks till sticky and pasty
cling wrap bowl and and chill till ready to use
内馅食材混合、倒入烧开的油
运用筷子搅拌至起胶
容器盖上保鲜膜、冷藏备用
punch dough down and divide into 11 equal portions (about 35g each)
面团排气、分割成 11等份（约 35克一份）
roll out a portion of dough making sure it’s thicker in the centre and thinner on the outside
place in a portion of filling and press down slightly with a spoon
取一份面团、擀开～中间厚些、外围薄些
勺入一份内馅，用勺子背轻轻压下
start pleating
(my finishing is quite terrible… sigh.. haven’t make paos since i left Beijing in 2016)
allow buns to proof till 1.5x its size
开始捏包子
（太长时间没包包子。。功夫太逊了。。收尾懒得不行）
包子发酵至 1.5倍大
wrap cover of steamer with a cloth
steam buns with boiling water over high heat for c. 6.5 mins
turn off heat and allow buns to sit in steamer for at least 5 mins before removing
蒸锅盖子包上一块布
水上气候，放入包子，以大火蒸 6.5分钟
熄火、焖自少 5分钟在开盖
Personal notes/温馨小贴士:
– i used refined coconut oil (does not possess coconut smell) for cooking oil
食用油用了提炼过的椰子油～无椰子味儿
– suggest to test-steam one bun so that you can adjust steaming time accordingly
建议亲们先拿一个包子试蒸～确认适当蒸包子时间后再一锅下哈
– i did not add shaoxing oil or ginger water to the fillings this time, and that’s why the boiled cooking oil is crucial. feel free to add these according to individual preference
这次内馅没加绍兴酒／姜水，所以必须加入烧开过的食用油。亲们想加入姜水或绍兴酒我也不咬你哦
