Red Turtle Bao

Dough starter:

125 gm. Plain flour
1 tsp. double-action baking powder
1/2 Tbsp. instant dry yeast
150 ml. water
2 Tbsp. sugar
1 tsp. white vinegar

Ingredients for bao:

500 gm. Hong Kong flour (bao flour)
1/2 tsp. salt
100 gm. castor sugar
1/2 tsp. alkaline water
1 tsp. double-action baking powder
200 ml. water - add gradually, stop if it's too wet

Method:

(1) Dough starter: Mix all the ingredients together and cover it with a piece of wet cloth for at least 8 hours.
(2) Mix dough starter with ingredients (B). Add water gradually, stop if it's too wet and knead into a smooth dough.
(3) Mix 250 gm. of dough with rose pink colouring. Cover the two dough (red and white) with wet cloth and leave to rise until double in size.
(4) Divide the white dough into 6 portions and form into round balls. Each approximately 140 gm. each. Divide the red dough into 6 portions each about 40 gm.
(5) Roll red dough into a large round and wrap up white dough. Place onto a piece of greaseproof paper. Place into a steamer tray and leave to rise for another 30 mins. until double in size.
(6) Steam with medium heat for about 15 mins. or until cooked.