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1
Mix flour, salt and baking powder in a medium bowl, set aside.
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2
In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
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3
Mix thoroughly.
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4
Cover with a cloth and let rise 1 hour.
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5
Meanwhile, dissolve the white sugar in the boiling water.
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6
Stir well then let cool to luke warm.
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7
Pour into the yeast mixture, then add the rest of the prepared flour mixture.
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8
Stir to blend well.
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9
Grease a large bowl.
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10
Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
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11
Place ball into bowl, turn once and cover with a damp cloth.
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12
Let rise 2 hours or until doubled.
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13
Meanwhile saute the garlic and onions in a small amount of oil in a wok.
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14
Add meat and stir fry for 1 minute or until meat is no longer pink.
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15
Add soy sauce, oyster sauce and brown sugar.
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16
Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
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17
Remove from heat and let cool.
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18
Punch down dough and knead on a floured board for 3 to 5 minutes.
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19
Divide dough and roll each half into a 12x2 inch log.
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20
Cut each into 12 pieces, making 24.
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21
Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
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22
Dust with flour if needed to prevent sticking.
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23
If using, place 1 slice of egg into center of dough round, then 1 T.
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24
of filling with sauce.
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25
Gather sides of round, pinch together and twist.
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26
Place pinched side down on parchment paper and place in steamer.
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27
Repeat until done.
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28
Cover with a damp cloth and let rise for 1 hour.
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29
Steam Siopao for 20 minutes.
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30
You can freeze cooked Siopao, simply re-steam for 10 minutes.
