Chicken with Onions Bao (Steamed Buns)

Source: Sonia aka Nasi Lemak Lover

For filling:

750g chicken thigh (bite size pieces)
1 spring onion, sliced
2 onions (large), wedged

2 tbsp light soy sauce
1 tsp salt to taste
1 tsp sugar or to taste
Pepper
Sesame oil
Dark caramel sauce, for darker colouring
Water, add when it is necessary

Method:

Heat oil in a wok, saute spring onion till aromatic.

Add in chicken pieces and onion, stir till mix well.

Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary.

Dish out and set aside to cool. 

6 hard boiled eggs, wedged

For the bao dough

500g cake flour

1/2 tsp salt

2 tsp instant yeast

80g caster sugar

220g water

40g corn oil

Method:

Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.

Cover with damp cloth and proof to double in size (30 - 60 minutes).

Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.

Weigh out 55g of the dough and roughly shape into a ball, rest for 15 minutes.

Flatten and roll out the dough into a circle with a rolling pin. 

Spoon in filling (1-2 pcs chicken and onions, and 1 piece of wedged hard boiled egg) onto the center and pleat up the sides and seal.

Place the bao onto a piece of greaseproof paper, on the rack for steaming.

Cover with a piece of damp cloth and let rise for another 10-15 minutes.

Steam the bao under rapidly boiling water on high heat for about 10 - 12 minutes.

Remove from steamer and serve hot.

Store in the fridge for left over bao, steam again before serve.