| |
| |
| 1/3 |
cup |
Warm Water |
|
| 1/2 |
tsp |
Sugar |
|
| 1 |
pack |
Dry Yeast |
|
| 2 1/2 |
cups |
Flour |
|
| 2 1/2 |
cups |
Cake Flour |
|
| 4 |
tbsp |
Sugar |
|
| 1/2 |
tsp |
Salt |
|
| 2 |
tbsp |
Shortening |
|
| 1 1/4 |
cup |
Low Fat Milk |
|
| 16 |
|
Pieces white paper 2 inches square |
|
Filling :
|
| 6 |
oz |
Chinese BBQ pork (diced) |
|
| 1 |
tbsp |
Oil |
|
| 2 |
tsp |
Water |
|
| 1/2 |
tsp |
Salt |
|
| 1/2 |
tsp |
Sugar |
|
| 1/2 |
tsp |
Thin Soy Sauce |
|
| 1 |
tsp |
Oyster Sauce |
|
| 1 |
tsp |
Hoisin Sauce |
|
| 2 |
tsp |
Cornstarch |
|
| 4 |
tsp |
Cold Water (for thickening) |
|
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|
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| |
| 1. |
Mix together the warm water, 1/2 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 milk. 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. |
| 2. |
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. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. |
| 3. |
After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and 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 rest for 15 minutes in a warm place. Steam for 25 minutes.
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| 16 Servings |
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