Traditional Cantonese Char Siew Bao

In a bowl, add 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1/4 tsp pepper, 3 tbsp sugar, 1 tbsp tapioca starch, 1 tbsp corn starch, and 125ml water, stir well until smooth.

Heat 2 tbsp oil in a wok, add 3 flattened shallots and 1 spring onion cut into lengths, stir-fry until fragrant and golden then discard; pour in the mixed sauce and cook until thick and glossy, then add 350g diced char siew and 3 tbsp toasted white sesame seeds, stir well, dish out, cool, and refrigerate.

Pour 125ml warm water into a glass bowl, add 1/2 tsp sugar to dissolve, add 1 tsp instant yeast and stir well, then add 150g pau flour, mix into a dough, cover with plastic wrap and ferment for 2 hours.

Transfer the fermented dough starter to a large bowl, add 40g caster sugar and stir until dissolved, add 1 tbsp lard and 3 tbsp water, mix well, then add remaining 150g pau flour and 1 tsp baking powder, knead into a smooth dough, and continue kneading on a silicone mat.

Cover the kneaded dough with a bowl and rest for 10 minutes; use a rolling pin to roll, fold, and flatten into a sheet, roll into a log, cut into 12 equal portions with a dough scraper, round each piece, and cover with a damp cloth.

Take a dough ball, roll it with a rolling pin into a round wrapper with a thick center and thin edges; put in proper amount of chilled char siew filling, pleat and seal to close, and place parchment paper underneath.

Place wrapped buns into bamboo steamers to rest for 10 minutes; place over a pot of boiling water and steam on high heat for 12 to 15 minutes, turn off heat and slightly crack open the lid to vent for 1 minute before removing.