You should get 16 buns. Knead the balls individually then cover and leave in a warm place to prove for a further 20 minutes. Meanwhile, for the beef, season the meat with the salt and white pepper ...

This recipe takes time, but it’ll be worth the wait for the tenderest sticky beef served in a soft Chinese-style steamed bun. For this recipe you will need a steamer. Preheat the oven to 170C ...