Chinese Bbq'd Pork Bun (Cha Siu Bow)

Recipe Ingredients

1/3 cup	78ml	Warm water
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Shortening
1		Dry yeast
1 1/4 cups	296ml	Low fat milk
2 1/2 cups	156g / 5.5oz	Flour
16		White paper 2 inches square
2 1/2 cups	156g / 5.5oz	Cake flour
4 tablespoons	60ml	Sugar
		Filling
6 oz	170g	Chinese Bbq pork - diced
1/2 teaspoon	2.5ml	Thin soy sauce
1 tablespoon	15ml	Oil
1 teaspoon	5ml	Oyster sauce
2 teaspoons	10ml	Water
1 teaspoon	5ml	Hoisin sauce
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
4 teaspoons	20ml	Cold water - (for thickening)

Recipe Instructions

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 and 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".

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