China · Bánh bao xá xíu
Flour
9.9 oz
Dry yeast
0.2 oz
Baking powder
0.2 oz
Sugar
2 oz
Fresh milk
½ cup
Oil
2 ⅛ tbsp
Pork shoulder
11.3 oz
Oyster sauce
2 ⅛ tbsp
Sweet black bean sauce
2 ⅔ tbsp
Dried shallots
1.4 oz
Tapioca starch
0.6 oz
Five-spice powder
2 g
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.