Salapao – Thai Steamed Pork and Salted Egg Buns

Steps

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1. 1
   Prepare the yeast mixture. Add cake flour to a bowl and mix gently with the yeast mixture. Cake flour has lower protein content, resulting in a softer, more pliable dough. Let rest for 30–45 minutes until relaxed and slightly sticky.
   ▶ ≈2:13
2. 2
   Add the remaining cake flour and baking powder. Mix with a mixer and paddle attachment for 5 minutes. The dough will appear lumpy at first but will smooth out.
   ▶ ≈2:57
3. 3
   Switch to the hook attachment. Add the steamed and mashed Japanese sweet potato, sugar, and oil. Mix on medium speed for about 15 minutes until the dough becomes smooth and elastic.
   ▶ ≈4:02
4. 4
   Turn the dough out onto a floured bench. Shape into a log and cut into 24 equal pieces. Roll each into a ball, place on a baking-paper-lined tray, cover with a clean tea towel or cheesecloth, and rest for 1 hour.
   ▶ ≈5:38
5. 5
   Make the filling. Combine toasted white peppercorns and toasted coriander seeds in a bowl. Add ground pork, jicama or water chestnuts, soaked and chopped dried shiitake mushrooms, chopped spring onion, soy sauce, oyster sauce, fish sauce, and tapioca starch. Mix until smooth, sticky, and meatball-like in texture.
   ▶ ≈6:31
6. 6
   Wrap the dough. Roll out a dough ball into a circle, thinning the edges while keeping the center thicker. Place a spoonful of filling and one salted egg yolk in the center. Using your thumb and forefinger, create pinches all around the edge in a pleating motion until the top is sealed.
   ▶ ≈8:49
7. 7
   Steam the buns. Place a bamboo steamer over a pot of boiling water. Arrange the buns in the steamer and steam for 12 minutes. Remove and serve.
   ▶ ≈10:29