| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| China, Archived | 1 | Servings | ||
INGREDIENTS
| 3/4 | lb | Char siu |
| 1 | ts | Sesame oil |
| 1 | Tb Chung choi*; finely chopped | |
| 4 | Tb Green onion; chopped | |
| 1 | ts | Oyster sauce |
| 1/2 | ts | Soy sauce |
| 1 | ts | Sugar |
| Salt and pepper; to taste | ||
| 1 | Pk Active dry yeast | |
| 1/4 | c | Sugar |
| 1 | c | Warm water |
| 1/2 | ts | Salt |
| 1 | Tb Shortening | |
| 3 1/2 | c | Flour |
| It's optional. | ||
| Mix the char siu filling ingredients together and | ||
| Let stand 5-10 minutes. | ||
| Sugar, salt and flour. Knead lightly until smooth. |
INSTRUCTIONS
YIELD: 18 SERVINGS CHAR SIU FILLING BUNS FILLING: *CHUNG CHOI IS SALT BUNS: DISSOLVE YEAST IN WAR Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the palms of your hands and fill them with 1/18th of the pork filling. Place each one (sealed side down) on an individual wax paper square and let rise for about 1-1/2 to 2 hours. Steam 20 minutes. NOTE: These buns may also be baked. If baking, don't place on wax paper; place directly on greased cookie sheet. Preheat oven at 350 degrees. Brush buns with a mixture of beaten egg white and a teaspoon of water. Bake about 20 minutes or until buns are golden brown. Recipe by: Mary Spero File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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