Char Siu Bao
These have long been a family favorite, and when Lars saw that a colleague had made them at the start of the 2020 lockdowns, he asked for her recipe.
Blend together until well combined:
100 ml water
15 ml cornstarch
Add to saucepan along with starch water:
15 ml light soy sauce
15 ml oyster sauce
15 ml hoisin sauce
15 ml sugar
Heat over very low heat until bubbling. Add:
450 ml diced char siu (barbecue pork)
Blend together in a stand mixer and knead for 7-9 minutes:
300 g all-purpose flour
40 g sugar
10 ml bread yeast
160 ml water at about 35 degrees
15 ml vegetable oil
pinch salt
Cover and let the dough rest for 10-15 minutes. Knead again until smooth. Divide into 12 equal portions, and roll out to an approximately 10 cm disk, thinner at the edges. Put ~30 ml of the meat mixture into the center of the wrapper, and then bring the edges up with about six pleats; twist the tops of the pleats together to seal.
Place each bun on a square piece of baking parchment, put them in the steamer in a warm place and let them rise for about 20-30 minutes.
Steam over boiling water for 15 minutes, and then let stand for about 5 minutes before serving.