Steamed pork buns, also known as baozi (包子) in Chinese cuisine

Ingredients and Process Explanation:

Dough:

• 500g flour: Flour provides the structure through gluten formation when mixed with water.

• 250ml water: Water hydrates the flour, allowing gluten proteins (glutenin and gliadin) to combine, forming a stretchy network.

• 15g baking powder: A chemical leavening agent that releases carbon dioxide gas when it reacts with water and heat, helping the dough rise.

• 5g dry yeast: Yeast is a biological leavening agent. It ferments sugars in the dough, producing carbon dioxide gas, which helps make the dough airy and light.

• 80g sugar: Sugar adds flavor and serves as food for the yeast, speeding up the fermentation process.

Filling:

• 500g minced pork: Pork is the base protein, providing texture and flavor.

• 6g salt: Salt enhances flavor and helps retain moisture in the meat by denaturing proteins.

• 10g sugar: Sugar adds a slight sweetness to balance the savory flavor of the pork.

• 7g chicken powder: Adds umami flavor to the meat, enhancing overall taste.

• 30g green onions: Provides a fresh, mild onion flavor, which complements the meat.

Step-by-Step Scientific Breakdown:

1. Mixing the dough base:Sift the flour and baking powder together. This ensures that the baking powder is evenly distributed throughout the flour for consistent leavening. Make a well in the center of the mixture. Add yeast, sugar, and water into the well. Stir this mixture gently until the sugar dissolves.

   • Science: The yeast starts to activate in the presence of sugar and water, beginning to ferment and produce carbon dioxide gas, which will cause the dough to rise later.

2. Kneading and gluten formation:Gradually incorporate the flour from the edges of the well into the water-yeast mixture. Once combined, knead the dough by hand. Kneading stretches the gluten proteins, which form elastic strands. This elasticity traps the carbon dioxide produced by both the yeast and the baking powder. Continue kneading until the dough is smooth and stretchy.

   • Science: Gluten is key to dough’s structure. As you knead, gluten strands form a strong yet flexible network that gives the dough its chewy texture.

3. Resting the dough:Cover the dough with plastic wrap and let it rest for 10-15 minutes. This relaxation period allows the gluten to settle and the yeast to produce gas, which will help make the dough soft and airy.

   • Science: This resting period allows the yeast to produce more gas, which inflates the dough, making it rise. The gluten network will relax, making the dough easier to work with and softer after cooking.

4. Dividing and shaping the dough:After resting, divide the dough into 30g portions. Roll each portion out thinly into a circle.

   • Science: Dividing the dough ensures even cooking and consistent size. Rolling it out thinly creates a wrapper that will hold the filling and cook uniformly in the steamer.

5. Preparing the filling:Mix the minced pork with salt, sugar, chicken powder, and green onions. Stir until the mixture is well-combined and slightly sticky. This sticky texture comes from proteins in the meat breaking down and binding together, creating a cohesive filling.

   • Science: The salt denatures the meat proteins, allowing them to hold onto water, making the filling juicier. It also enhances the flavor. Sugar balances the saltiness, while green onions provide a fresh, aromatic note.

6. Assembling the buns:Place the filling in the center of each rolled dough portion. Fold and pinch the dough at the top to enclose the filling, creating a birdcage shape.

   • Science: Proper sealing ensures that the juices stay inside the dough during steaming, making the filling tender and flavorful while the dough puffs up.

7. Steaming the buns:Arrange the buns in a steamer and steam over high heat for 8 minutes.

   • Science: The high heat causes the water inside the dough to evaporate quickly, forming steam. The steam cooks the dough and the filling at the same time. The carbon dioxide trapped in the dough expands under heat, making the buns rise further.

Tips:

When mixing the flour, stir slowly from the inside out. This method helps the ingredients combine more evenly and promotes a smooth, elastic dough. This slow mixing technique ensures that gluten development is gradual, resulting in a soft, fine-textured dough.