Chinese Steamed Pork Buns

Step 1: Place the yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes, until foamy.

Step 2: Place the flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.

Step 3: Add the yeast mixture, oil and water. Mix on low speed for 3 minutes, until a smooth ball of dough forms. The dough should be soft and elastic, but not so sticky that it gets stuck all over your hands. Adjust with a little flour or water if needed to get the right consistency.

Step 4: Cover with cling wrap and place in a warm, dry place for 2 hours, until doubled in volume. Meanwhile, make the filling.

Step 5: Remove the cling wrap and scatter the baking powder over the dough. Return it to the stand mixer and mix on low for 2 minutes.

Step 6: Turn the dough out onto a work surface and sprinkle with flour. Knead lightly to form a smooth, round disc.

Step 7: Cut the dough into 4 pieces. Take one piece, roll it into an even log, then cut it into 3 pieces, making 12 pieces in total.

Step 8: Take one piece of dough and cover the remaining dough with cling wrap or a tea towel.

Step 9: Roll the piece into a round 4.5 inches (11 cm) in diameter, making the edges thinner.

Step 10: Place the dough in your hand and put 1 1/2 tbsp of filling in the centre.

Step 11: Pinch 8 pleats around the edges. Gather the pleats together one by one to seal the bun. Pinch the top, then twist.

Step 12: Repeat with the remaining dough to make 12 buns in total.

Step 13: Cover the buns loosely with cling wrap and leave them in a warm place for 15 minutes.

Step 14: Line a large bamboo steamer, or another steamer, with parchment paper punctured with holes.

Step 15: Place 6 to 8 buns on the paper and cover with the steamer lid.

Step 16: Pour about 4 cm (1 1/2 inches) of water into a wok or pot; the steamer should not touch the water. Bring the water to a rapid simmer over medium-high heat.

Step 17: Place the steamer in the wok, then cook for 12 minutes. Check the water halfway through and top it up if needed.

Step 18: The buns are ready when they spring back when touched and have formed a smooth skin.

Step 19: Remove the steamer from the wok and serve the buns warm.

Step 20: Heat the oil in a saucepan over medium heat. Add the eschalots and cook for 2 minutes.

Step 21: Add the sugar, soy sauce, oyster sauce, sesame oil and water. Mix.

Step 22: While stirring, slowly pour in the cornflour mixture. Mix until smooth.

Step 23: Stir in the pork. Cook until the sauce thickens, 1 to 1 1/2 minutes. Set aside to cool; the filling thickens as it cools.