Preparing the bao
Mix all ingredients until they form a smooth dough and knead it for at least 10 minutes. Form a ball 
and let the dough rest in a lightly greased bowl, covered, for 1 hour.
Preparing the filling
Meanwhile, heat some olive oil in a frying pan and brown the grated onion, garlic and ground meat. Add Ketjap Manis sauce and Sambal Oelek to taste and continue cooking for a few minutes. Season with salt and pepper, then leave to cool.
Preparing the buns
Divide the dough into balls of about 60 g. Roll out the balls on a lightly floured surface and flatten them a little. Put a little filling in the centre. Wet the edges of the dough with water 
and close it around the filling. 
Wet the top and sprinkle with black sesame seeds. Place the buns with the 
closed side down on a sheet of baking paper and cover with cling film, allowing them to rise for about 45 minutes.
Steaming
Place a steaming basket over a pot of boiling water and place a sheet of baking paper in the centre of the basket. Carefully place 3 or 4 bread buns (depending on the size of the basket) on the paper and steam them for 15 minutes, covering the pan with a lid.
Preparing the honey and soy glaze
Heat a small frying pan over low heat and add the sesame oil, garlic and grated ginger. When they start to slightly brown, add the other ingredients and mix well. Bring to the boil 
and reduce the mixture by about half. The glaze will thicken as it cools.
Preparing the grilled apples

Meanwhile, grill the Royal Gala apple pieces in a lightly greased frying pan, turning them once 
so they are evenly browned. Once ready, mix the apples with the honey and soy glaze until completely covered.

Warm up the plates. Place a steamed bun in the centre of the plate. Arrange the grilled apple pieces around the bun and garnish with a little lemon thyme.