barbecued pork bun

Categories
Meats
Chinese
Yield
16 servings
MeasureIngredient
⅓ cup Warm water
½ teaspoon Sugar
1 pack Dry yeast
2½ cup Flour
2½ cup Cake flour
4 tablespoons Sugar
6 ounces Chinese BBQ pork, diced
1 tablespoon Oil
2 teaspoons Water
½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Salt
2 tablespoons Shortening
1¼ cup Low fat milk
16  Pieces white paper 2 inches square
½ teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon Hoisin sauce
2 teaspoons Cornstarch
4 teaspoons Cold water (For thickening)

FILLING

Mix together the warm water, ½ tsp. sugar and yeast in an 8 oz.

measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using.

After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-½ inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

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