These homemade savory meat pao (steamed paos) are a delicious Asian treat and they are extremely easy to make. They do take some time, though. The dough needs to rise and you may need to steam the buns in batches if necessary.
Leftover buns can be refrigerated for 3 to 4 days or frozen for longer. You just need to re-steam them or pop them in the microwave for 20 to 30 seconds.
这些自制的咸肉包子（蒸包子）是亚洲美食，非常容易制作。但是，它们确实需要一些时间。面团需要发酵，如果需要，您可能需要分批蒸包子。
剩余的包子可以冷藏3-4天，也可以冷冻更长的时间。您只需要重新蒸热或将它们放入微波炉中20到30秒即可。
Steamed Pork Pao(Bak Pao)肉包
Pao skin Ingredients:
Pao flour 500g
Granulated sugar 80g
Instant yeast 8g (2 tsps)
Corn oil 50g
Water 240g
Double action powder 5g (1 tsp)
Minced Meat Filling:
350g ground pork
Oyster sauce: 1 tbsp
Light soy sauce: 1 tbsp
Salt: 1/2 tsp
Sugar: 1 tsp
Pepper: 1/2 tsp
Chicken powder: 1/2 tsp
Sesame oil: 1 tsp
Chopped green onion: 1 tbsp
Corn starch: 1/2tbsp
Water: 100mL
~~ Mix all the ingredients evenly and set aside
5 eggs, cooked and cut into wedges.
Instruction:
1. Mix all the ingredients evenly, kneed for about 20 minutes until the dough is smooth (if use machine is about 10 minutes), and rest the dough for 5-10 minutes. Divide the dough, each dough about 80g, shape into balls.Roll each ball into a flat circle with a small rolling pin.
2. Stuffed in the filling and cover well and ferment for 30 minutes.
3. Steam for 12-15 minutes in medium high heat. After steaming for 10 minutes, slightly open the lid, but do not open the lid.
4. When the time is up, turned off the heat and leave the lid in a small slit state for about 5 minutes.
5. Be careful when open the lid to avoid water drip on the paos. Wipe off the water on the lid once you opened it.
Notes:
- Do not overcrowd your steamer. Steam the buns in batches if necessary.
- These steamed buns can be made into mantou (plain), hence there is no filling used. Just roll into a long cylinder, slice into 1 inch pieces and steam as is.
- Also, if you prefer something sweet, just replace the savory filling with any sweet filling you desire
包皮材料：
包粉 500g
砂糖 80g
即溶酵母 8g （2茶匙）
白油/粟米油 50g
清水 240g
双倍发粉 5g （1茶匙）
*肉馅：
猪绞肉350g
蚝油：1 tbsp
生抽：1 tbsp
盐：1/2 tsp
糖：1 tsp
胡椒粉：1/2 tsp
鸡精粉：1/2 tsp
麻油： 1 tsp
葱花： 1 tbsp
太白粉：1/2tbsp
清水：100mL
～～ 所有材料搅拌均匀，待用
鸡蛋5粒，煮熟，切块。
做法：
1. 把所有材料混合均匀，搓揉约20分钟至面团光滑(机器打约10分钟)，休面5~10分钟。分割成等份，每个约80g，分别滚圆，按扁成面剂子)。
2. 包馅，盖好，发酵30分钟。
3. 中大火蒸12-15分钟即可。蒸至10分钟后，稍微将锅盖开一小缝，但不要掀开盖子。
4. 时间到就熄火，保持盖子有一个小缝状态约5分钟。这样蒸出来的包子才不会皱皮。
5. 打开盖子时要小心，以免水滴在包子上。 打开后擦去盖子上的水。
笔记:
- 不要使蒸笼拥挤。如有必要，分批蒸包子。
- 这些包子可以制成馒头，无馅料。只需将其卷成一个长圆筒，切成1英寸的小块，然后直接蒸即可。
- 另外，如果您喜欢甜食，只需用所需的甜味馅料代替肉馅。
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