God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If light reading is our passion, then Owen’s prose style is not for us. His paragraphs are tightly packed; his thoughts demanding. His analysis of the heart cannot be skimmed quickly. But in our age of constant and instant upgrade to faster models, this is exactly what many of us need: a slow read, a careful application- allowing ourselves to feel the wounds made by Owen’s sensitive eye surgery, and, as a result, discovering that we see our God more clearly, that we love His Son more fully and serve Him in the power of the Spirit more thoroughly. If this is what we need - as it surely is - Owen, though dead, still speaks, and in providence of God is still there to help and guide us.
Sinclair Ferguson
Barbecued Pork Bun (Cha Siu Bow)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Chinese
Chinese, Pork
16
Servings
INGREDIENTS
1/3
c
Warm water
1/2
ts
Sugar
1
pk
Dry yeast
2 1/2
c
Flour
2 1/2
c
Cake flour
4
tb
Sugar
1/2
ts
Salt
2
tb
Shortening
1 1/4
c
Low fat milk
16
Pieces white paper 2 inches square
6
oz
Chinese BBQ pork, diced
1
tb
Oil
2
ts
Water
1/2
ts
Salt
1/2
ts
Sugar
1/2
ts
Thin soy sauce
1
ts
Oyster sauce
1
ts
Hoisin sauce
2
ts
Cornstarch
4
ts
Cold water (For thickening)
INSTRUCTIONS
FILLING
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 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 1-1/2 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
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