Cantonese char siu bao steamed buns

For the char siu bao, first prepare the yeast dough. Sift the all-purpose flour into a bowl, then add the sugar, dry yeast, and baking powder. Combine the lukewarm milk with the oil and gradually work it into the dry mixture.

Knead the dough on a work surface for about 10 minutes, until it is smooth, elastic, and no longer sticks to your hands. Shape it into a ball, place it in a bowl, and cover with a kitchen towel.

Let it rise in a warm spot for about 60 minutes, until it doubles in volume. Properly risen dough is airy and slowly springs back when you press it with a finger.

Meanwhile, cut the pork tenderloin into small cubes. Heat a tablespoon of sesame oil in a pan and saute the pressed garlic with the grated ginger until fragrant.

Add the meat and fry it until it browns on all sides. Pour in the hoisin, oyster, and soy sauces, sprinkle in the sugar, and stir in the honey so the filling takes on its signature sweet and savory glaze.

Stir the cornstarch into a little water and pour it into the pan. Thicken the sauce while stirring constantly, fold in the chopped spring onion, and let the filling cool completely so it is easy to wrap.

Divide the risen dough into 10 equal pieces and roll each into a round that is thicker in the center and thinner at the edges. Place a spoonful of the cooled filling in the middle.

Gradually fold and pleat the edges of the dough upward until they meet above the filling in a small knot. Set each finished bun on a small square of parchment paper.

Let the filled buns rest for another 20 minutes so they puff up slightly. In the meantime, bring the water under the steamer insert to a boil in the pot.

Place the buns in the steamer with small gaps so they do not touch while cooking. Steam them for 12 to 15 minutes, until they are fluffy and white. Serve them hot straight from the pot.