Bread

1. Combine most of the ingredients, cream through salt. Knead until smooth (in a stand mixer, about 15 minutes on Stir), adding flour or water as necessary.
2. Allow to rise in a warm place for 1 hour.

Filling

1. Heat vegetable oil over medium-high. Saute shallots for a couple of minutes; then add soy sauce, oyster sauce, sesame oil, and sugar. Stir until it bubbles.
2. Add chicken broth and flour and reduce heat to medium-low. Stir for a few minutes until the sauce has thickened. Turn off heat and stir in the pork. Allow to cool while the dough rises.

All together now:

1. Cover a baking sheet (or two) with parchment paper.
2. Cut the risen dough into 16 pieces, forming each into a ball. One at a time, flatten each ball into a circle somewhat smaller than your hand. Spoon in a little filling, then crimp the circle closed. Place bao seam-side down on baking sheet. Allow filled bao to rise for another hour.
3. Preheat oven to 400 degrees.Brush bao with egg wash and sprinkle with sesame seeds.
4. Put bao in oven and immediately reduce heat to 350. Bake for 25 minutes or until golden brown.
5. When they come out, brush with simple syrup. Allow to cool for at least 5 minutes before stuffing face.