Chinese: Barbecued Pork Bun (Cha Siu Bow)

Directions

Mix together the warm water, ½ teaspoon sugar and yeast in an 8 ounce measuring cup.

Let stand until it rises to the 8 ounce 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 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 rest for 15 minutes in a warm place.

Steam for 25 minutes.