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Barbecued Pork Bun: Date Added: 10 Nov 2009
Listed in: Barbecue / BBQ - Pork
Ingredients

1/3 cup warm water
1/2 teaspoon sugar
1 pkg dry yeast
2 1/2 cup flour
2 1/2 cup cake flour
4 tablespoon sugar
1/2 teaspoon salt
2 tablespoon shortening
1 1/4 cup low fat milk
16 pieces white paper 2 inches square

Filling:

6 oz chinese bbq pork, diced
1 tablespoon oil
2 teaspoon water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon thin soy sauce
1 teaspoon oyster sauce
1 teaspoon hoisin sauce
2 teaspoon cornstarch
4 teaspoon cold water (for thickening)

Cooking 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 rist for 15 minutes in a warm place. Steam for 25 minutes.

Yield: 16 servings


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