Char Siew Bao (Chinese Roast Pork Bun/叉烧包) - you can make these from scratch!
1. If bigger bun is desired, divide dough into 12 equal portions in step 5. 2. There is no need to rest the dough after adding in baking powder, but if time allowed, rest it for 10 minutes or so to get fluffier buns. 3. Adding a few drops of vinegar into steaming water will produce whiter buns, but this is optional. 4. Steamer must be preheated otherwise bun would not rise to the volume as it should be. 5. Spray the surface of bun with water mist helps to produce buns with smooth surface after steamed. 6. DO NOT open the lid during the steaming process. 7. If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.