Cha Shao Bao 2.0

Tweaked the recipe slightly since last time, my wrapping technique is much improved. I realized it's the same method of wrapping jiao zi, except done in a circular fashion, with the extra twist at the end.

Cha Shao Bao Filling

- Previously made Chinese BBQ pork
- Onions
- Ginger
- Oyster sauce
- Sugar
- Hoisin sauce
- Red wine

1. Mince previously made pork, onions, ginger. Mix together, and cook with oyster sauce, sugar, hoisin, and a little bit of red wine. Add quantities as required to suit your taste.
   
2. Add touch of salt and pepper.
3. Let cool.

Cha Shao Bao Dough

- 2.5 cups bleached AP flour
- 1.5 cups wheat starch
- 1 tsp baking powder
- 1 packet yeast
- 1 cup warm water

1. Mix dry ingredients together.
2. Proof yeast, add.
3. Mix, do the usual dough rising/beating.
4. Steam ~ 10 minutes over high heat.
5. Enjoy!

The recipe might seem the same, but this time I used wheat starch instead of potato starch, and reduced the amount of water.