叉烧包Char Siew Bao

包皮做法：将所有材料A混匀搓揉成光滑及可拉成薄片的面团。Mixes all pastry ingredients A and knead into smooth fine dough.

用一块湿布盖着面团，让它发酵至双倍大。Cover with wet cloth and let it rise to double size.

撒落双层发粉在发好的面团里，再将面团差揉至光滑。Sprinkle double action baking powder in the dough and knead again.

用布盖好，休息15分钟后才整形。Cover again to rest for 15 minutes.

烧热油，先爆香蒜茸和葱头茸，倒入调味料煮至浓，加入叉烧粒炒匀即可，离火待冷。Heat oil in wok, sauté garlic and shallot until fragrant, pour in seasoning ingredients and cook until gravy thicken, toss in Char Siew and set aside to cool down.

将面团分成25份揉圆，按扁，包入叉烧馅。Apportion dough into 25 pieces, shape round and flatten, wrap in Char Siew filling.

放置发酵15分钟，用大火蒸10分钟至熟。Let rise for 15 minutes before steam it for 10 minutes or until cooked.