Cha siu bao (bao au porc laqué)

Instructions

1. Mix the flour, baking powder, sugar and yeast, then pour in the warm milk and oil. Knead for 8 minutes until you get a smooth, supple dough.
2. Let the dough rise under a tea towel for 1 hour, until it has doubled in volume.
3. Cut the pork into long strips. Mix the soy sauce, honey, hoisin, sugar, garlic, ginger, rice wine, five-spice and pepper, then marinate the pork in it for at least 30 minutes.
4. Place the marinated pork on a rack over a dish filled with water, and roast at 200 °C for 20 minutes, turning it halfway, until glazed and caramelised. Let it cool, then roughly chop it with the thickened marinade.
5. Divide the dough into 12 balls, flatten them into discs and place 1 tablespoon of filling in the centre. Bring the edges up and pinch to close, forming a little pouch.
6. Set the buns on squares of baking paper, spaced apart, and let them rest for 20 minutes.
7. Steam over medium-high heat, covered, for 12 minutes, without lifting the lid during the first 5 minutes.
8. Serve straight away, piping hot.