Barbecued Pork Bun
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
water
warm |
|
| ½ | teaspoon |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ½ | cups |
cake flour
|
|
| 4 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 ¼ | cups |
milk, skim
|
|
| 16 | each |
white paper
pieces, 2 inches square |
* |
| Filling | |||
| 6 | ounces |
pork
chinese bbq, diced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
water
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
soy sauce, tamari
thin |
|
| 1 | teaspoon |
oyster sauce
|
*
|
| 1 | teaspoon |
hoisin sauce
|
*
|
| 2 | teaspoons |
cornstarch
|
|
| 4 | teaspoons |
water
cold (for thickening) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
water
warm |
|
| 2.5 | ml |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 591 | ml |
all-purpose flour
|
|
| 591 | ml |
cake flour
|
|
| 6E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 296 | ml |
milk, skim
|
|
| 16 | each |
white paper
pieces, 2 inches square |
* |
| Filling | |||
| 173.4 | ml/g |
pork
chinese bbq, diced |
|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
soy sauce, tamari
thin |
|
| 5 | ml |
oyster sauce
|
*
|
| 5 | ml |
hoisin sauce
|
*
|
| 1E+1 | ml |
cornstarch
|
|
| 2E+1 | ml |
water
cold (for thickening) |
|
Directions
Mix together the warm water, ½ teaspoon 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 1½ 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.
