Chinese Steamed Pork Buns

Dough - Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.

Dough - Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.

Dough - Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.

Dough - Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. Meanwhile, make Filling.

Dough - Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.

Dough - Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.

Making Buns - Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).

Making Buns - Take one piece of dough, cover remaining with cling wrap or tea towel.

Making Buns - Roll into round 4.5″ / 11 cm in diameter, making the edges thinner.

Making Buns - Place dough in hand, put 1 1/2 tbsp of Filling in the centre.

Making Buns - Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.

Making Buns - Repeat with remaining dough – make 12 in total.

Making Buns - Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.

Steaming - Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes.

Steaming - Place 6 to 8 buns on paper, cover with steamer lid.

Steaming - Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.

Steaming - Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.

Steaming - Buns are ready when they spring back when touched, and the buns have formed a smooth skin.

Steaming - Remove steamer from wok, serve warm!

Filling - Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.

Filling - Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.

Filling - While stirring, slowly pour cornflour mixture in. Mix until smooth.

Filling - Stir in pork. Cook until sauce is thickened, 1 – 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).