Premium Pork Bánh Bao

Ingredients

• Dough: 500 g pau flour or low-gluten flour
• 235 g warm milk, 35–40°C
• 6 g instant yeast
• 70 g sugar
• 30 g neutral cooking oil
• 4 g salt
• 5 g baking powder, optional
• Filling: 386 g minced pork
• 35 g dried glass noodles
• 12 g dried wood ear mushrooms
• 8 g dried shiitake mushrooms
• 25 g minced shallots
• 20 g spring onions
• 1–2 Chinese sausages
• 8 quail eggs
• Filling seasoning: 18 g fish sauce
• 12 g oyster sauce
• 10 g sugar
• 2 g salt
• 3 g black pepper
• 5 g sesame oil
• 8 g cornflour
• 2 g MSG, optional

Method

1. Activate the yeast. Mix the warm milk, instant yeast and 1 teaspoon of the sugar. Let it sit for 5–10 minutes, until lightly foamy.
2. Mix the dough. In a large bowl, combine the flour, remaining sugar, salt and baking powder if using. Add the yeast mixture and the oil.
3. Knead for 8–10 minutes by hand, or 6–7 minutes in a mixer, until the dough is soft, smooth, lightly elastic and just slightly tacky. If it feels dry, add a little more milk; if too wet, add a little flour.
4. Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise for 45–60 minutes, until almost doubled.
5. Prepare the filling ingredients. Soak the glass noodles until soft, then cut them short. Soak the wood ear and shiitake mushrooms in hot water, then finely chop. Slice or dice the Chinese sausage.
6. Mix the filling. Combine the pork, noodles, mushrooms, wood ear mushrooms, shallots, spring onions and all filling seasonings. Mix firmly for 3–4 minutes, then chill for 20–30 minutes.
7. Divide the dough. Press out the air, knead lightly for 1 minute, then divide into 8 pieces, about 104–106 g each. Roll into balls and rest for 10 minutes.
8. Fill the buns. Roll each piece into a circle with a thicker centre and thinner edges. Add about 55–60 g filling, 1 quail egg and a few pieces of Chinese sausage. Pleat and seal tightly, then place on parchment paper.
9. Let the shaped buns proof for about 25 minutes, until slightly puffy.
10. Steam over already-boiling water on medium heat for 15 minutes.
11. Turn off the heat, crack the lid open for 2 minutes, then open fully. This helps stop the buns from collapsing.
12. Pro tips: add 1 teaspoon white vinegar to the steaming water for a whiter bun; line the steamer lid with a cloth so condensation does not drip onto the buns; for softer buns the next day, increase the oil to 35 g.