Recipe - Barbecued Pork Bun (Cha Siu Bow)

1/3 cup Warm water
One half teaspoon Sugar
1 pack Dry yeast
2 One half cup Flour
2 One half cup Cake flour
4 tablespoon Sugar
One half teaspoon Salt
2 tablespoon Shortening
1 One fourth cup Low fat milk
16 Pieces white paper 2 inches
square

FILLING
6 ounce Chinese BBQ pork, minced
1 tablespoon Oil
2 teaspoon Water
One half teaspoon Salt
One half teaspoon Sugar
One half teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon Hoisin sauce
2 teaspoon Cornstarch
4 teaspoon Cold water (For thickening)

Mix together the warm water, One half 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 stirfry 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 1One half 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 rest for 15 minutes in a warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini