Huibing, chewy Yunnan Sichuan peppercorn buns

Mix 200 grams bread flour, 3 grams yeast, 6 grams salt, 36 grams sugar, 20 grams milk powder and 110 grams water to a rough shaggy dough.

Knead simply for a minute or two into a rough ball.

Smear the dough thin against the work surface, roll it up, turn it 45 degrees and repeat for about five minutes, until it is significantly less craggly. This motion is called chai mian.

Lift the dough to shoulder height, slap it against the counter, fold the edge about halfway in and twist. About a hundred slaps, or until the dough stretches into a film you can see your fingers through.

Work 14 grams Sichuan peppercorn oil and 10 grams lard in the same way for about five minutes, until it no longer looks obviously oily.

Slap two hundred more times in total, about five minutes.

Form a smooth ball, put it in a bowl and ferment one hour, or until doubled in size.

Portion into 15 gram balls. Press each flat, fold the edges in to a rough ball, seal it by pinching and twisting the end, and set it seam side down on a baking tray.

Let the buns sit 15 minutes to relax, then shape each one a second time seam side up, folding the edges in, twisting the top and rolling it lightly to seal, so the balls come out smooth and even.

Proof a final thirty minutes, or until the dough slowly bounces back when pressed with a finger.

Bake in a preheated 130 centigrade oven for 12 minutes, then take them out and let them cool.