Ingredients Jump to Instructions ↓

  1. 1/3 cup warm water

  2. 2 tablespoons shortening

  3. 1 package dry yeast

  4. 1 1/4 cups low fat milk

  5. 2 1/2 cups flour

  6. 16 pieces white paper --

  7. 2 inches square 2 1/2 cups cake flour

  8. 4 tablespoons sugar --filling--

  9. 6 ounces Chinese Bbq pork -- diced

  10. 1/2 teaspoon thin soy sauce

  11. 1 tablespoon oil

  12. 1 teaspoon oyster sauce

  13. 2 teaspoons water

  14. 1 teaspoon hoisin sauce

  15. 1/2 teaspoon salt

  16. 2 teaspoons cornstarch

  17. 1/2 teaspoon sugar

  18. 4 teaspoons cold water -- (for thickening)

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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