How to make it
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir-fry garlic and shallots in 2 tbsp. oil. Add chicken and oysters, stir-fry until cooked. Add red capsicums, carrots and water chestnuts. Stir-fry for 1 min then, add seasoning mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.