Steam bun

I though this was difficult to make, but I was wrong.
I made: Char Siew Pau, Tausa Pau(red marking), Kaya Pau(green marking)

Ingredients:
3 tbsp Sugar
250ml Warm water
1 1/2 tsp dried yeast or 10gm of fresh yeast (I used dried yeast)
400gm Strong Flour=高筋面粉 (they are also known as Pau Flour/Hong Kong Flour)
2 tbsp Cooking oil(sunflower or soya oil will do)
1 1/2 tsp Baking powder

Filling (your choice):
Tausa (Red Bean paste) can get ready made in Japanese food store/Baking shop
Kaya (home-made or can)
Char Siew (diced and mix with some char siew sauce)
Minced Pork

Method:
1. Dissolve the sugar in the warm water, then add the yeast. Stir lightly, then set aside for 10 minutes, or until foamy.

2. Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients to a rough dough.

3. Turn the mixture out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If it's very stick, knead in a little more flour- the dough should be soft.

4. Lightly grease a bowl with some oil. Place the dough in the bowl and turn it so all sides of the dough are coated.

5. Cover the bowl with a damp cloth and set aside to rise in a drought-free place for 3 hours.

After 3 hours

6. Uncover the dough, punch it down, and turn it out onto a lightly floured surface. If you are not using the dough straightaway, cover it with plastic wrap and refrigerate.

7. When you are ready to use the dough, flatten it and make a well in the center.

8. Place the baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.

9. Divide the dough into 12 large or 24 small portions, depending on how large you want the buns to be. Cover with a tea towel.

10. Working with one portion at a time, press the dough into circles with the edges thinner than the center.

11. Place the filling on the dough. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of greaseproof paper. (Make sure that you seal them properly. The buns can also be turned over, then cooked the other way up so they look like round balls.)

12. Place the buns well apart in the steamer. Cover and steam over simmering water for 10-15 minutes, or until the buns are well risen and a skewer inserted into the centre comes out hot.
Tips:
1. I did try using all purpose flour to make the bun, but the result is not as good as Strong Flour. The colour is a bit yellowish and it didn't rise as much as the strong flour, texture is also no that good.
2. You can steam it then leave to cool and freeze it up to a week.
3. Use only 1 drop of colouring and mix with 1 tsp of water is more than enough for marking. Use a toothpick to do the marking.