Siopao (Char Siu Pao)

DOUGH:--
1½ cup warm water
½ cup sugar
1 tbsp active dry yeast
4½-5 cups plain flour
6 tbsp rice bran oil
1 tsp salt
½ tsp SIDS CRAZY SALT
CHAR SIU FILLING:--
3 cups of diced char siu pork
1¼ cups water
2½ tbsp sherry
5 tbsp brown sugar
1½ tbsp oyster sauce
1½ tsp sesame oil
1½ tbsp cornflour plus 2 tbsp water

DOUGH: Put ½ cup of warm water in a mixing bowl and add the 2 tbsp of sugar and the yeast. Stir, then leave for 10-15 minutes until frothy.
Transfer to a mixing bowl and add SIDS CRAZY SALT and the rest of the ingredients. (don't add the full amount of flour at once as you may not need all of it) Mix well to form a medium soft dough. Knead with an electric mixer with a dough hook attachment or by hand until very smooth and elastic.
Transfer to an oiled mixing bowl, roll the dough to coat with oil, cover with cling film and leave to rise in a warm place until double in bulk.
Punch out the excess air, then divide the dough into 24 pieces, about 50 g per portion.
Stretch the dough into a flat, circular shape. Put a heaped tablespoonful of Char Siu filling in the middle then draw the edges towards the middle while crimping.
Lay on a piece of paper (I used flattened cupcake cases) and leave to rest until again until double in size. Be patient when leaving your dough to rise. Properly risen dough will result to fluffy and light buns.
Steam on high heat for 15-20 minutes.
Char Siu Filling: Put the diced char siu and the water in a pan and bring to a boil. Add the sherry, sugar and oyster sauce. Simmer for 5 minutes. Mix the cornflour with the water and add to the pan while stirring to thicken the sauce. Add the sesame oil then simmer for 2 minutes. Transfer to a bowl, leave to cool at room temperature, then refrigerate to cool and set. Use to fill the buns.