Chinese: Barbecued Pork Bun (Cha Siu Bow)

INGREDIENTS

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 rist 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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