Old Beijing lazy dragon (steamed pork roll)

Mix the yeast into the warm water. With the mixer on low, pour the yeast water down the side of the bowl into the flour and run a few minutes.

Switch to the hook and knead 10 minutes until soft and smooth; cover and rise 1 1/2 hours.

Heat a little oil in a wok and fry the ground pork on medium-low until its fat comes out; pack it flat with the spatula and fry until the edges brown, stir roughly, pack flat and fry again.

Push the pork aside, add the scallion whites, minced garlic and ginger, stir until fragrant and mix into the pork.

Add the soy bean paste, water, oyster sauce, Chinese cooking wine, white pepper and some dark soy sauce for colour; mix, take out and set aside.

Check the dough: about 1.8 times bigger, and a poked hole does not spring back.

On a floured surface, knead to push out all the air, folding in half and pressing with body weight, about 10 minutes until smooth; cover and rest 5 minutes.

Roll into a rectangular flat sheet, rolling toward four directions in turn.

Spread the filling evenly over the sheet, roll it up carefully and pinch both ends closed.

Brush oil on the bottom of the steamer and set the roll in, away from the edge.

Set the steamer over warm water at about 100F, cover and rest 15 minutes until much bigger.

Turn the heat to high and steam 25 minutes; turn off the heat and leave the lid on 5 minutes.

Take out and slice.