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Cooked by: Chef / Last Modified: 2/6/2008 / Number of Servings: 16 |
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Directions: 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 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 1-1/2 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.
| Ingredients:
1/3 Cup(s) Warm water
1/2 Teaspoon(s) Sugar
1 Package(s) Dry yeast
2 1/2 Cup(s) Flour
2 1/2 Cup(s) Cake flour
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Shortening
1 1/4 Cup(s) Low fat milk
16 Pieces white paper 2x2inches
6 Ounce(s) Chinese BBQ pork, diced
1 Tablespoon(s) Oil
2 Teaspoon(s) Water
1/2 Teaspoon(s) Thin soy sauce
1 Teaspoon(s) Oyster sauce
1 Teaspoon(s) Hoisin sauce
2 Teaspoon(s) Cornstarch
4 Teaspoon(s) Cold water |
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