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Title: Barbecued Pork Bun (Cha Siu Bow)
Yield: 16 Servings

Ingredients

    1/3 c  warm water
    1/2 ts sugar
      1 pk dry yeast
  2 1/2 c  flour
  2 1/2 c  cake flour
      4 tb sugar
    1/2 ts salt
      2 tb shortening
  1 1/4 c  low fat milk
     16    pieces white paper 2 inches
           - square
 
  --------------------------------FILLING-----------------------------------
      6 oz chinese bbq pork, diced
      1 tb oil
      2 ts water
    1/2 ts salt
    1/2 ts sugar
    1/2 ts thin soy sauce
      1 ts oyster sauce
      1 ts hoisin sauce
      2 ts cornstarch
      4 ts cold water (for thickening)

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 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 rest for 15 minutes in a warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

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