Char siu bao (steamed barbecue pork buns)

Method

1. 1 Mix the yeast with warm milk and a little sugar, let it sit for 10 minutes until frothy, then knead it together with the flour, baking powder, sugar, and oil until a smooth dough is formed.
2. 2 Let the dough rise in a warm place for 1 hour until it doubles in size.
3. 3 Marinate pork shoulder with oyster sauce, dark soy sauce, five-spice powder, and sugar for 20 minutes, then grill or pan-fry until cooked through, and dice.
4. 4 Sauté the shallots until fragrant, add the meat and stir-fry, add a little water, season to taste, then mix cornstarch with water to create a thick sauce; let cool completely.
5. 5 Divide the dough into portions, flatten each portion, add the filling, and seal the edges with a spiral. Place on parchment paper and let it rest for another 20 minutes.
6. 6 Steam over medium heat for 15 minutes, then let it sit for 3 minutes before opening the lid to prevent the cake from collapsing.

With an appliance

• Pressure cooker 55 min

  Replace step 6: steam the cake under low pressure for 8 minutes, then release the pressure naturally for 5 minutes to prevent the crust from collapsing; steps 1–5 remain unchanged.