Chinese: Barbecued Pork Bun
Ingredients
1. ethnic, chinese, bar-b-q, bakery
2. 1/3 cup warm water
3. 1/2 teaspoon sugar
4. 1 pkg dry yeast
5. 2 1/2 cup flour
6. 2 1/2 cup cake flour
7. 4 tablespoon sugar
8. 1/2 teaspoon salt
9. 2 tablespoon shortening
10. 1 1/4 cup low fat milk
11. 16 pieces white paper 2 inches square
12. —-FILLING—-
13. 6 oz chinese bbq pork, diced
14. 1 tablespoon oil
15. 2 teaspoon water
16. 1/2 teaspoon salt
17. 1/2 teaspoon sugar
18. 1/2 teaspoon thin soy sauce
19. 1 teaspoon oyster sauce
20. 1 teaspoon hoisin sauce
21. 2 teaspoon cornstarch
22. 4 teaspoon cold water (for thickening)
Preparation method
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.
