1/3 cup Warm Water
1/2 tbs Sugar
1 pack Dry yeast
2 1/2 cup Flour
2 1/2 cup Cake Flour
4 tbs Sugar
1/2 tbs Salt
2 tbs shortening
1 1/4 cup Low fat milk
16 pieces white porchman paper 2 inches square


Filling:


6 oz Chinese BBQ pork, diced
1 Tbs Oil
1 tbs Water
1/2 tbs Salt
1/2 tbs Sugar
1/2 tbs Thin soy sauce
1 tbs Oyster sauce
1 tbs Hoisin sauce
2 tbs Cornstarch
4 tbs Cold water (for thickening)

Procedures :
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 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 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 minutes in a warm place. Steam for 25 minutes.
Category : Chinese_Foods