Wholemeal Steam Bun

In a large bowl, mix all ingredients from section A (Pau flour and wholemeal flour) together and knead into a smooth and elastic dough.

Cover the dough with a wet cloth and leave it to prove until double its size.

Sift ingredients from section B (double action baking powder, salt, sugar, dry yeast) on top of the dough. Knead well to distribute the baking powder until the dough is smooth again.

Cover the dough and allow it to rest for 15 minutes before shaping.

Meanwhile, prepare the meat filling. Combine shredded chicken or pork with 2 tablespoons of BBQ sauce and some water. Marinate for 30 minutes.

Heat oil in a pan. Add the marinated meat and stir-fry until aromatic. Add some additional water and cook for 5 minutes until soft.

Taste the cooked filling. Dish it up and leave it to cool. Then chill it in the fridge for 3 hours.

Prepare the boiled eggs by shelling them and cutting them into halves.

Divide the prepared dough into 12 equal portions and shape each into a ball.

Flatten each dough ball and roll it into a round shape. Add 1 tablespoon of the chilled meat filling and one half boiled egg to the center. Pleat the top to form a bun.

Line each bun with a piece of baking paper (or white paper) and let it prove again for another 15 minutes.

Steam the buns with high heat for about 15 minutes or until they are cooked through.

Serve hot.