Chicken steamed buns

Pour 300 g lukewarm water over the active dry yeast and sugar from a height so the fall stirs it; leave about five minutes to bloom.

Add the flour and mix with a rubber spatula, adjusting for the brand's water absorption; knead a couple of minutes to a rough dough.

Add 2 tbsp room temperature butter and knead about 8 minutes on medium-low until smooth and elastic.

Shape round, cover and proof about one and a half hours, until doubled.

Dice the garlic, scallions and onion.

Saute the diced onion in a few tablespoons of oil in a wok over medium-low heat about 6 minutes, until translucent and golden at the edge.

Add the garlic and scallions and stir until all the aromatics are golden brown; remove everything including the oil and cool.

Season the ground chicken with five spice powder, black pepper, soy sauce, oyster sauce, fish sauce and dark soy sauce, stirring in one direction until combined.

Add the chicken stock in batches, stirring until each addition is absorbed, until the meat jiggles.

Fold the cooled onion mixture into the filling.

Punch the risen dough down and knead on the surface 6 to 8 minutes to degas and redistribute the yeast.

Roll into a log and divide into 16 pieces; dust with flour and keep covered.

Flatten each piece and roll the edge thin with a rolling pin, rotating with the other hand, leaving the middle thick.

Fill, pleat the edge all the way round, set on parchment and shape tall.

Rest in the steamer 20 minutes until 1.5 times the size.

Bring the water to a boil on high, drop to medium once steaming and steam 20 minutes.

Turn off the heat and leave the lid on about 10 minutes so the buns do not shrink.

To freeze, freeze after steaming, not before; re-steam from frozen on high for 20 minutes.