Barbecued pork bun
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
Directions
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.