Dough: 300g all-purpose flour 1 tsp dried yeast 1 tsp sugar 1 tbsp cooking oil 140ml lukewarm water Filling: 150g minced pork 1 tsp light soy sauce 1 tsp oyster sauce pinch Chinese five-spice 1/4 tsp salt 4 tbsp water or stock 1 tbsp cooking oil 150g grated carrot 1 small onion, finely chopped 2 tbsp chopped coriander
1. Dough: combine flour, yeast, sugar, oil; gradually add water, knead until smooth. Cover, let rise 40 min-1.5 hrs until doubled. 2. Filling: mix pork with soy sauce, oyster sauce, five-spice, salt gradually beat in water/stock until absorbed. Stir-fry carrot and onion until softened mix into pork with coriander. 3. Punch down dough, divide into 12 pieces. Roll each into a disk, fill, and fold into a bao shape. Rest 15 minutes. 4. Place on parchment squares in a steamer, 2cm apart. Steam over boiling water (start with cold water, bring to boil, then medium-low) for 15-18 minutes.
Re-generates the method/steps/shopping list for whichever profile you pick - the same way the Matrix bot does it.