Chi Wah Chan’s recipe

Ingredients for 12 pieces

The joke

• 500 g of pork loin,
• 1 C. to s. hoisin sauce,
• 1 C. to s. oyster sauce,
• 1 C. to s. brown sugar,
• 1 C. to s. sesame oil,
• 1 C. to c. tomato paste,
• 1 C. to c. Chinese rice alcohol.

Cut the chine into strips. Mix all the ingredients and marinate the pieces of meat overnight, then confine at 80 ° C in the oven for 3 hours. Let cool, cut the pork into small cubes. Mix with the juices left over from cooking.

Dough

• 500 g of T65 wheat flour,
• 10 g of dry baker’s yeast,
• 250 g of water,
• 20 g of sugar,
• 20 g of coconut milk.

Mix all the ingredients in the food processor, with a hook beater. Knead for 5 minutes. Let the dough rise for 30 minutes. Fold, form small balls of 40 g, roll out in circles, put in the center 30 g of stuffing, close the dough by pinching.

Place the baos in a steamer basket, let rise for 20 minutes and steam covered for 10 minutes.