Ingredients:
1/3 Cup
Warm water
1/2 Teaspoon Sugar
1 Package Dry yeast
2
1/2 Cup Flour
2 1/2 Cup Cake flour
4 Tablespoon
Sugar
1/2 Teaspoon Salt
2 Tablespoon Shortening
1 1/4
Cup Low fat milk
16 Pieces white paper 2 inches
square
FILLING
6 Ounce Chinese BBQ
pork, diced
1 Tablespoon Oil
2 Teaspoon Water
1/2
Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon Thin soy
sauce
1 Teaspoon Oyster sauce
1 Teaspoon Hoisin
sauce
2 Teaspoon Cornstarch
4 Teaspoon Cold water (For
thickening)
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.
Servings: 16
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