Bánh Bao (Steamed Bun)

BUNS - Yield 16 buns (about 73 g each)

* Part 1

• 30 ml (2 Tbsp) milk 
• 1 tsp sugar
• 1 tsp yeast 

* Part 2

• 500 g all purpose flour 
• 240 ml milk
• 60 ml (4 Tbsp) vegetable oil

* Part 3

• 150 g all purpose flour
• 2 egg whites
• 100 g sugar 
• 8 g baking powder

-Bloom yeast with milk and sugar (part 1)

-Mix part 1 and part 2 together. Knead it by hands for about 10-15 mins (about 8 mins if using standing mixer). 

-Let the dough rest for 1 hour in oven with a bowl of hot water until double in size. 

-Punch the dough down and mix with part  3. Knead it by hands for about 10-15 mins (about 8 mins if using standing mixer). 

FILLING - Yield 16 (about 58 g each)

1 pound ground pork
1 medium onion, finelly chopped

Wood-ear mushroom, finelly chopped 

1 Tablespoon sesame oil
2 Tablespoons oyster sauce
1 Tablespoon sugar
1/2 teaspoon salt
2 teaspoons black pepper
2 teaspoons corn starch

1 Chinese sausage (Lạp Xưởng), cut into small pieces (hạt lựu)

2 Chinese sausages, each cut into thin slices (3 slices for each bun)
8 boiled eggs, cut into 16 pieces (1 piece for each bun)

Add white vinegar into water and steam them for about 25 mins on low-medium heat.