Yield: 16 Servings
Measure | Ingredient |
---|---|
⅓ cup | Warm water |
½ teaspoon | Sugar |
1 pack | Dry yeast |
2½ cup | Flour |
2½ cup | Cake flour |
4 tablespoons | Sugar |
½ teaspoon | Salt |
2 tablespoons | Shortening |
1¼ cup | Low fat milk |
16 \N | Pieces white paper 2 inches square |
6 ounces | Chinese BBQ pork, diced |
1 tablespoon | Oil |
2 teaspoons | Water |
½ teaspoon | Salt |
½ teaspoon | Sugar |
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.