Barbecued Pork Bun

Barbecued Pork Bun

1/3 c. warm water
1/2 T. sugar
1 pack dry yeast
2 1/2 c. fFlour
2 1/2 c. cake flour
4 T. sugar
1/2 T. salt
2 T. shortening
1 1/4 c. low fat milk
16 pieces white porchman paper 2" square


Filling:

6 oz. Chinese BBQ pork, diced
1 T. oil
1 T. water
1/2 T. salt
1/2 T. sugar
1/2 T. Thin soy sauce
1 T. oyster sauce
1 T. hoisin sauce
2 T. cornstarch
4 T. cold water (for thickening)

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.

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 tbps 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" 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 rist for 15 mins in a warm place.

Steam for 25 minutes.