Sun Right pork bun

I am naming this recipe the Sun Right pork bun because the bao flour comes from the Sun Right brand and this is the recipe printed on the packet. The packet's recipe is based on 350g of flour (to make 20 buns using 500g of minced pork). However because the packet is 1kg, I decided to use 500g so that it's easier the next time so here are my adjustments.

Ingredients (Makes 36*3" baos or 18*4.5" baos)

500g bao flour

¼ tsp salt

1 tbsp instant yeast

3 tsp sugar (because this is a savoury recipe; the packet says 3 tbsp sugar for 350g flour which I feel is a tad sweet unless you're using char siu?)

1 tbsp oil

1 cup milk, warmed to 40 deg C

1 cup + ¼ cup water, warmed to 40 deg C

Filling

500g pork mince

2 tsbp of water

1 tbsp oil

3 tbsp corn starch

1 tbsp minced ginger

1 tbsp light soya sauce (add another 1 tsp salt if not on a low salt diet like me)

Dash of white pepper

Method

1. In the KA bowl, mix the bao flour, salt, yeast, and sugar. Try to ensure that the salt doesn't come into direct contact with the yeast or it will deactivate the yeast. I usually mix both into the flour separately before incorporating everything.

2. Make a well in the centre of the flour. Using a dough whisk or chopsticks, slowly pour the oil into the centre of the well. Mix. Next, slowly pour the milk in and mix. Similarly, slowly pour the 1 cup of water in. Check for how wet the dough is. If there are still dry spots, pour in the leftover ¼ cup about a tbsp of a time. You may not need to use all of the ¼ cup of water.

3. Put on the KA dough hook. Turn on to Speed 1. At this point, if there are still dry spots, add in 1 tsp at a time until just enough to wet all the dry flour. 

4. Turn up to Speed 2. Stop periodically (perhaps every minute initially) to scrape the dough off the hook and down back into the bowl. Otherwise the dough may climb up the hook and into the motor.

5. Once the dough looks smooth and shiny, check using the window pane method. Another sign is that the dough separates into smaller balls in the bowl. Remove the bowl from the KA. Remove the dough and oil the bowl. Ball up the dough and return to the bowl. Cover the bowl with cling film and then a tea towel and set aside in a warm place to proof for about 45 mins to 1 hr until the dough doubles in size.

6. Punch down the air and remove the dough. Divide into 36 lumps (about 32 to 33g per lump). Flatten and roll out, leaving the centre slightly thicker than the edges. Add about 2 tsp of pork mince (if making 4.5" inch bao, use 3 - 4 tsps of filling). Stack it up as tall as you can. This will look like a cylinder rather than a ball.

7. Allow to proof for 45 minutes. When the time is almost up, bring water to a rolling boil. Once the steamer is put on, turn down to a medium high flame. (Ensure that the cover is wrapped in a tea towel or use a bamboo steamer otherwise the condensation will drip on the bao and ruin its 'face'.) Steam the buns for 10 minutes. Turn off the flame and leave it to rest for a further 2 minutes.

8. Serve immediately.