Cha Shao Bao

Ingredients

• 300 g bau flour
• 1 tsp active-dry yeast
• 60 g caster sugar
• 1 tsp baking powder
• 30 g softening (30g softening substitute by 3 tbsp vegetable oil / olive oil)
• 160 ml water
• 250 g boneless Pork Collar Butt, cut small pieces or chicken breast
• 2 cloves garlics, chopped
• 1 ½ tbsp Char Siu Sauce
• 1 tbsp Shao Xing Wine
• ½ tbsp light soy sauce
• ½ tbsp dark sauce
• ½ tbsp oyster sauce
• 1 tbsp honey
• 3 tbsp cooking oil
• 2 springs onion
• 50 ml water (to be adjusted)
• ½ tbsp cornstarch
• 25 ml water