Char siew pao

Basic yeast dough for making pau:

Ingredients A:

500g plain flour, sifted
1/2 tsp salt
1/2 tbsp instant yeast
100g castor sugar
240ml water
3 tbsp shortening

Ingredient B:
1 tbsp baking powder

Method:
1) Mix all the ingredients A together and knead into a smooth and elastic dough.

2) Cover with a piece of wet cloth and leave until the size of the dough has doubled.

3) Sieve B on top of the dough and knead well to distribute the baking powder until the dough is smooth again.

4) Cover and allow dough to rest for 15 minutes before shaping.

I have problems describing the process of rolling the skin of the pao with the rolling pin...anyway, just follow your common sense (if you have one... :p)...then fold the sides of the skin, make something like a well and put in the char siew/ chicken etc (normally I marinade the night before and then fry with shallots etc the next day).

Anyway, steam for 15 minutes and it is ready to be eaten.

Not a easy thing to make and also to describe..haha