Puff: Knead 200g plain flour with baking powder, yeast and water to form a soft dough. Mix the remaining 50g plain flour with the oil to form the oil paste.Divide the soft dough into 8 portions. Roll out each to around 5mm thick. Brush the oil paste onto it and roll up. Flatten and roll out again. Brush with some Char Siu Sauce and roll up.Flatten again and roll to oval shape puff. Brush with water and dust with sesame seeds on one side. Arrange on an oiled baking sheet and bake in preheated 220 degree oven for 15 minutes until golden.
Fillings: Marinate the chicken. Blanch the oyster meat in boiling water and drain.Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oyster and toss until cooked.Add bell pepper, carrots and water chestnut. Stir fry for a minute and stir in sauce mix. Heat through.Sprinkle pine nuts and mix well as fillings. Fill in the sesame puff to serve hot.