Steamed baozi

Method

1. 1 Knead the flour with yeast, a little sugar, and warm water for 15 minutes, then let it rise for 1 hour and 30 minutes.
2. 2 Mix the minced pork with ginger, scallions, soy sauce, and sesame oil, then stir in one direction for 6 minutes.
3. 3 Stir in one direction and add water one spoonful at a time to make the filling juicy instead of dry and crumbly.
4. 4 Divide the dough into balls, then roll out the outer layer thicker in the middle and thinner at the edges, and wrap them into a pleated spiral shape.
5. 5 Let the dough rise for a second time for 25 minutes to allow it to expand slightly before steaming.
6. 6 Steam for 15 minutes, then turn off the heat and leave the lid on for 5 minutes. Opening the lid immediately will cause the cake to collapse and wrinkle.

With an appliance

• Pressure cooker 2 hr 6 min

  Replace step 6: steam baozi at low pressure for 8 minutes, then release the pressure naturally for 5 minutes to prevent the surface from collapsing; steps 1–5 remain the same.