Char Siu Bao Buns with Pickled Carrots

Char Siu

• 300 g pork shoulder steaks (approx. 2 steaks)
• 2 tsp sugar
• ½ tsp Chinese five spice powder
• ½ tsp cloves
• 2 star anise
• 15 g hoisin sauce
• 15 g light soy sauce
• 20 g Shaoxing rice wine
• ½ Tbsp honey

Pickled Carrots

• 2 carrots (approx. 260 g, see tip), cut in pieces
• 75 g cider vinegar
• 75 g sugar

Bao Bun Dough

• 250 g strong white bread flour, plus extra for dusting
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• ¼ tsp baking powder
• ¼ tsp bicarbonate of soda
• 1 pinch caster sugar
• ½ tsp fine sea salt
• 140 g water

Filling

• 4 garlic cloves
• 10 g vegetable oil, plus extra for greasing
• 15 g oyster sauce
• 10 g Shaoxing rice wine
• 100 g water
• 1 tsp sesame oil
• 1 ½ tsp cornflour, mixed with 1 Tbsp water
• ½ tsp ground white pepper

Assembly

• 500 g water