Love Barbeque Pork Buns? A.K.A. Cha Siu Bao, these white, puffy, steamed delights are a classic dim sum favorite for many people. Ingredients:1/3 cup warm water
1/2 tbsp. sugar
1 pack dry yeast
2 1/2 cup flour
2 1/2 cup cake flour
4 tbsp. sugar
1/2 tbsp. salt
2 tbsp. shortening
1 1/4 cup low fat milk
16 pieces white wax paper two inches square
Filling:6 oz. Chinese BBQ pork, diced
1 tbsp. oil
1 tbsp. water
1/2 tbsp. salt
1/2 tbsp. sugar
1/2 tbsp. thin soy sauce
1 tbsp. oyster sauce
1 tbsp. hoisin sauce
2 tbsp. cornstarch
4 tbsp. cold water (for thickening)
Preparations:Mix together the warm water, 1/2 tbsp. 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 milk. Knead mixture for five minutes to form dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for three hours. Heat wok, add oil and stir-fry pork for two minutes. Add two tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and four tablespoons cold water. Stir into the mixture and cook for one minute. Let cool before using. After three hours, when the dough has risen, shape into rolls about two inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put one tablespoon filling in the center, close and twist dough to form a bun. Put the bun on a two-inch square of white paper (prevents the bun from becoming soggy while steaming).
Place eight buns in a pie pan and allow them to set and rest for 15 minutes in a warm place. Steam for 25 minutes.
Makes 16 servings.
