Baozi, Chinese steamed stuffed buns

Directions

1. Mix the yeast with 1 tablespoon of sugar in the water, and let it stand for 15 minutes. ⏱ 15 min
2. Sift the flour with the remaining sugar and salt, then gradually add the water while mixing, until a dough forms. Add a little more water if the dough is too dry. ≈ 10 min
3. Knead for 5 to 10 minutes: the dough should be smooth, slightly shiny, and a fingerprint should slowly disappear when pressed into the surface. ⏱ 10 min
4. Lightly grease a large bowl with sesame oil, then roll the dough in the oil and let it rise in a warm place for about 1 to 1.5 hours. ⏱ 1 hr
5. Knead again. Roll out the dough into an oval shape, sprinkle with baking powder, and knead again, adding a little flour if it sticks. ≈ 10 min
6. Combine the filling ingredients in a food processor. ≈ 4 min
7. Form two long sausages and cut each one into 6 pieces: this will give you 12 pieces. Roll them into balls (cook them as is; these are mantou). ≈ 10 min
8. Flatten each ball into a 15 cm disc, with the edges thinner. Place it on the circle formed by your thumb and index finger, and create a 2.5 cm deep well. ≈ 10 min
9. Spoon a dollop of filling into each pastry, fold the edges into fan-like pleats, pinch and twist to seal. ≈ 3 min
10. Place each brioche on a square piece of baking paper (with a closed top, which opens like a flower; and a smooth bottom) and let it rise for 1 hour. ⏱ 1 hr
11. Steam the vegetables for 10 to 15 minutes, ensuring they don’t touch each other. ⏱ 15 min
12. Turn off the heat and let the steam subside without opening the lid, so that it doesn’t flatten. Serve hot. ⏱ ≈ 10 min