叉烧包

The recipes are from different sources, partially from the youtube, some from net.

 1、酵母粉：4克(1茶匙+1/2茶匙)  

温水：160克（不烫手）- 0.7 cups water

2、低筋/中筋面粉：280克(2.33 cup)
玉米淀粉：120克（白色的）(1 cup) 

细砂糖：40克(0.2 cup)  n
猪油：40克(43.10 ml)

3、泡打粉 (baking powder)：10克 0.5 table spoon / 1.5 teaspoon

蜜汁叉烧包 - 面皮制作

1、先用温水160克将酵母泡开。
2、将面皮材料的第二项所有材料混合起来，倒入泡开的酵母水，然后混合均匀，用手揉制成光滑的面团。(need to add more water, coz dry, about ¼ cup of water)盖上保鲜膜放置发酵1小时。（时间随成室温不同j可以适当增加或减少）
3、发酵好的面团擀开，放入10克泡打粉，用手揉制成光滑的面团，盖上保鲜膜，放置松弛15分钟。

I made about 9 big char siew pao… didnt know it turn up to be so big…:) Later i try to make it smaller size, which turned up to be 18 pcs.

Oil fried with : 大葱段,洋葱丝,姜片… to create the oil (10 tablespoon(chinese rice spoon) of oils)

Prepare 2  cups:
Cup 1:  (
- 150ml water
- corn and生粉- 3 tablespoon)

Cup 2:  (
- 150ml water, 
- black soysource 16 gram, 2 tablespoon
- hao yaou 20 gram, 2.5 tablespoon
- hoisin source 16 gram, 2 tablespoon
- sugar 80 gram, 7.0 tablespoon
- salt  1 gram, ½ teaspoon
- ajimomotor, 

left some oil, add in cup2, turn on fire..
slowly pour in cup 1,keep on stirring untill sticky…

steam for 6 min