Steamed meat and vegetable bun 菜肉包

Bao, pau or steamed buns is a common food for chinese, there is so many kind of flavours with sweet or savoury. For me, I likes meat and vegetable pau. It makes me remember how my granny made it for me. It is very good recipes from my granny, but unfortunately I don't know how to pleat my buns. It don't look very nice but taste very good. Any tips for me?

Source: TPC, Eupho Cafe, Jo's Deli and Bakery, Lily Wai Sek Hong

Ingredients:

(a) old dough - about 300g gram
200g flour
a pinch salt
1/2tsp yeast
110g water
(b) main dough - about 770g
200ml cold milk
350g cake flour
5g yeast
80g sugar
1/8tsp baking soda
1tsp bread improver/ bread softerner (optional)
100g old dough
15g oil
Filling:
250g minced meat (pork or chicken)
200g chinese cabbage, shredded
2 tsp salt
11/2 tsp rice/Shao Xin wine
2 tsp sesame oil
2 1/2-3 tbsp light soya sauce
2 tbsp cornflour
1 tbsp oyster sauce
1/2 tsp dark soya sauce
1/2 tsp sugar
Pepper to taste

Methods:

1. Mix (a) old dough, knead till smooth and let it prove till double bulk for about 40-50 minutes. (during winter might longer)
2. Prepare filling: In a plate, add salt to shredded chinese cabbage. Leave for 15 minutes. Squeeze to remove excessive water from the cabbage. Mix cabbage with the rest of the ingredients of filling. Marinate for about 1 hour.
3. Weight out 100g old dough for main dough recipe. Mix (b) main dough, knead smooth and add in old and knead till smooth and shinny. Rest the dough for 20 minutes and divide 60g-80g. Knead a bit and wrap the filling.
4. Cover the bun with damp clothes and final prove for 20-30 minutes. Steam over medium heat for 15-20 minutes, turn off heat and let it stay 3 minutes inside the steamer before taking out.

Notes:
1. Avoid water condensate at steamer's lid from dropping to the man tou. Dry lid with a cloth every time you uncover the steamer.
2. Don't worry if your pau are not as white as those sold in the restaurant. This is because you do not use 100% bleached pau flour in this recipe. I mixed pau flour with superfine/cake (low protein) flour so that texture of pau would not be too "glutenized/ fibrous''.
3. If you are not able to finish all the pau at one time, keep them in an air-tight container or plastic bag and freeze. Just reheat them whenever you want to have them. Estimated storage period is 2-3 months.
4. I used 200g flour and 150g wheat starch-- tang min fun to reduce the gluten and make my buns soft.