FATTY BAO RECIPES

Steps:

• 1. In a bowl, mix the yeast and water. Add our, sugar, milk powder, salt and baking powder to this and knead into a ball.
• 2. Grease and cover the dough with a dry towel and keep in a warm place until it doubles.
• 3. Punch and roll it into a pipe and cut it into two equal pieces. Flatten the pieces and roll out into an oval shape.
• 4. Grease and fold the oval over onto itself to form the bun pocket. Cover and allow it to rest for 30 minutes. Steam for eight minutes.
• 5. Separately, marinate pork in hoisin sauce, sesame oil, ginger and garlic, honey, ve-spice powder, sake, soy sauce and salt. Refrigerate for four hours.
• 6. Preheat the oven to 180°C and cook the pork for 20 to 25 minutes. Let it cool for 10 minutes, and then slice it thin.
• 1. Place a lettuce leaf inside the bao, then add kimchi, green apple and pork.
• 2. Top with extra hoisin sauce, spring onions and sprinkle with shichimi togarashi.

Steps:

• Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
• Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
• Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
• Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
• Steam buns until puffed up, about 30 minutes.