Baozi

Directions

1. For the dough, mix flour, yeast, sugar, and baking powder in a large bowl.

2. Add lukewarm milk gradually and stir until mixture clumps together.

3. Knead by hand for 10 minutes until smooth and elastic. Shape into a ball.

4. Place in a lightly oiled bowl, brush surface with oil, cover, and let rise at room temperature until doubled in size (approximately 30-60 minutes depending on temperature).

5. While dough rises, prepare the filling. In a medium bowl, combine minced pork, both soy sauces, sugar, ginger, oyster sauce, and white pepper. Stir in one direction until well mixed.

6. Add sesame oil and vegetable oil, stirring vigorously in one direction until mixture becomes sticky and cohesive.

7. Fold in chopped spring onion. Cover and refrigerate for at least 30 minutes to firm up.

8. Once dough has doubled, knock back by kneading for 3 minutes. Cover and rest for 10 minutes.

9. Shape dough into a long rope, then fold into thirds. Repeat this process 6 times to distribute air evenly.

10. Divide dough into 6 equal pieces (about ~60g each). Round into balls and cover with plastic wrap.

11. Roll each piece into a 13cm disc, keeping the center thicker than the edges.

12. Place ~50g filling in the center of each wrapper. Pleat edges around filling in a circular motion, pinching top to seal tightly.

13. Place buns on parchment paper squares in a steamer, leaving space between each. Cover and let rest while preheating steamer.

14. Steam over high heat for 15 minutes. Turn off heat, remove lid, and let sit for 5 minutes before serving.