Gua bao

Method 7 steps

1. 1

   Dissolve the yeast with a spoon of sugar in the warm milk and leave it ten minutes.

2. 2

   Knead a dough from the flour, yeast mixture, remaining sugar, oil and salt, working it fifteen minutes.

3. 3

   Blanch the belly two minutes, rinse it and braise it in the soy, wine, sugar and star anise for ninety minutes.

4. 4

   Let the dough rise an hour, roll it into ovals and fold each in half with a strip of parchment inside.

5. 5

   Prove the buns thirty minutes and steam them for twelve.

6. 6

   Pound the peanuts with two spoons of sugar into a coarse crumb.

7. 7

   Open a bun and lay in a slice of belly, the pickled greens, the peanut crumb and coriander.