Char Siu Bao (Steamed Buns)

Method

1. 1
   • dry yeast1 tsp
   • white sugar2 tbsp
   • milk1¾ dl

   Activate the yeast — Whisk the yeast and sugar into the warm milk and let stand for 5 minutes until foamy.

2. 2
   • wheat flour350 g
   • dry yeast1 tsp
   • baking powder1 tsp

   Knead and rise the dough — Mix the flour and baking powder with the yeast mixture and oil into a soft dough, knead for 8 minutes until smooth, then cover and let rise for 1 hour until doubled.

   ⏱1 hr
3. 3
   • pork tenderloin300 g
   • hoisin sauce3 tbsp
   • soy sauce1 tbsp
   • honey1 tbsp
   • sesame oil1 tsp
   • cornstarch1 tbsp

   Make the pork filling — Meanwhile, toss the cooked pork with hoisin sauce, soy sauce, honey, and sesame oil, then thicken with cornstarch mixed into a splash of water over low heat for the filling.

4. 4
   • pork tenderloin300 g

   Fill and shape the buns — Punch down the dough, divide into 8 pieces, flatten each into a disc, and spoon the pork filling into the centre. Gather the edges up and twist to seal.

5. 5

   Steam the buns — Rest the buns for 10 minutes, then steam over boiling water for 15 minutes until puffed and fluffy. Serve warm.

   ⏱15 min