Steamed Roast Pork Buns
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1⁄2 Tablespoon (Half Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Precooked chinese roast pork||1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Tapioca starch||1⁄2 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Oyster sauce||1⁄2 Tablespoon|
|Sesame oil||1⁄2 Tablespoon|
Place the flour in a large mixing bowl.
In a separate bowl, combine the yeast with 1/4 cup lukewarm water.
Heat the milk to warm, add the sugar, and dissolve.
Combine the yeast mixture with the milk, then slowly stir it into the flour to form a soft, firm dough.
Knead until smooth and leave it in the bowl, covered with a damp cloth and let it rise in a warm place for 1 1/2 to 2 hours or until doubled in bulk.
Cut the roast pork into thin slices, then cut each slice into pieces 1/4 inch (6 mm) square.
In a saucepan combine the water, flour, and tapioca starch.
Stir to dissolve.
Add the sugar, soy sauce, oyster sauce, and sesame oil.
Heat and stir until mixture thickens.
Add the pieces of roast pork and blend well.
Let the filling cool.
Punch down the risen dough and turn it onto a lightly floured surface.
Add the baking powder and knead for about 10 minutes or until the dough is smooth; sprinkle flour onto the dough from time to time while kneading.
Roll the dough into a sausage shape roll.
Cut into 20 pieces each about 1 1/2 inches (4 cm) in diameter.
With the palm of the hand, flatten each into a circle, then roll each with a small rolling pin into a 3 inch (7.5 cm) disk.
The center of each disk should be thicker than the edge.
Put about 1 heaping Tbs of filling in the center of each disk.
Flute the edges of the disk and gather them together to form a pouch.
Set each finished bun on a square of waxed paper.
Cover them as they are made and let rise for about 30 minutes.
Bring the water in the steamer to a boil.
Steam the buns over boiling water for about 15 minutes.