Cha Sui Bao (baked Barbecued Pork Buns)

INGREDIENTS

INSTRUCTIONS

Reheat in a 350 degree F. oven for 5 minutes, or microwave at high
about 1 minute.  Prepare bread dough. Cut out twenty 3-inch squares of
parchment  paper. Mix together ginger, oyster sauce, hoisin, dark soy,
sugar and  water in a bowl.  Heat a wok over medium-high heat. Add oil.
When hot, add onion;  stir-fry until soft. Don't brown. Add pork and
stir-fry 30 seconds.  Pour in sauce mixture, bring to a boil. Stir
cornstarch/water into a  smooth mixture. Add to pork; cook, stirring
until thick, about 15  seconds. Add sesame oil. Remove to bowl;
refrigerate until thoroughly  chilled.  Cut dough in half. Form each
half into a 12-inch long log; cut into 10  pieces. Roll each piece into
a 4-inch circle. Roll outer inch of each  circle 1/8-inch thin; leave
middle slightly thicker.  If right-handed, place a dough circle in palm
of your left hand. Put  a big tablespoon of pork mixture in the ;
middle; put left thumb over  the pork. With your right hand, bring up
edge and make a pleat in it.  Rotate circle a little and make a second
pleat. As you make each  pleat, gently pull it up and around as if to
enclose your thumb.  Continue rotating, pleating and pinching, then
gently twist into a  spiral. Pinch to seal. Place bun pleated side down
on a parchment  square. Repeat with remaining dough and filling. Put
buns 1 1/2  inches apart on a baking sheet. Let rise until doubled in
size, 30  minutes to 1 hour.  Preheat oven to 350 degrees F. Beat egg
yolks with water and sugar;  brush over buns. Bake 20 minutes.  Makes
20 buns.  CHINESE BAKED SWEET BREAD DOUGH  Chinese bread dough is quite
sweet compared with Western breads (the  further south you go in China,
the sweeter the dough becomes). Most  Chinese breads are steamed, which
is why they look pale and uncooked  to the Western eye.  Put the yeast
and 1 tablespoon of the sugar in a small bowl. Add 1/4  cup of the warm
milk. Let stand 5 minutes, then stir to dissolve. If  should foam and
bubble. If it does not, discard and use a fresh  package of yeast. Stir
in the egg, oil and remaining milk.  Put the flour and remaining sugar
in the work bowl of a food processor  fitted with the metal blade.
Process 2 seconds. With the machine  running, pour the warm milk
mixture down the feed tube in a steady  stream. Process until it forms
a rough ball. If ball is sticky and  wet, add a little more flour.
Process a few seconds longer, or until  dough pulls away from the sides
of the bowl. Remove dough to a  lightly floured board.  Knead dough,
dusting with flour to keep it from sticking, until  smooth and elastic,
about 2 minutes. Place in a large oiled bowl,  cover with plastic wrap
and let rise in a warm spot until doubled,  about 1 hour.  Punch down
dough and place on a lightly floured surface. It is now  ready to form
into rolls, buns or loaves.  Makes enough for 20 barbecued pork buns.
Joyce Jue, San Francisco  Chronicle, 1/8/92 Posted by Stephen Ceideburg
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 28.3mg
Sodium: 75mg
Potassium: 38.3mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 4.6g
Protein: 1.2g