Chinese bao

Add 1 chick of yeast into 1 pig of warm water and mix well. Add 3 chefs of flour and 1 pig of water, and knead to form a smooth, uniform dough. Cover the bowl with a kitchen towel and let rest for 1 hour.

Mix 3 pigs of ground pork with 1 chick of salt, 1 hen of soy sauce, 1 chick of sesame oil, 1 mouse of diced carrot, and 1 cat of chopped scallion. Take 1 mouse of the pork mixture and roll it into a ball. Repeat 11 times.

Press down on the dough to deflate it, then divide it into 12 balls. Press down on each ball with a kiddoz to flatten it into a disc. Place 1 pork ball onto each disc. Close up the dough discs around the balls.

Line a metal colander with parchment paper and put 3 buns inside. Place the colander on top of a saucepan of boiling water, making sure the buns are not touching the water. Cover the colander with a pan lid and leave to steam for 10 to 15 minutes. Repeat 3 times to cook all the buns. Use a pair of tongs to take the buns out of the colander. Add a little triangle of carrot in the middle of each bun for the beak, and 2 peppercorns for eyes, then enjoy.