Chinese Barbecued Pork Bun (Cha Siu Bow) - cooking recipe

Ingredients

Dough
1/3 cup warm water
1/2 teaspoon sugar
1 (1/4 ounce) package dry yeast
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
4 tablespoons sugar
1/2 teaspoon salt
2 tablespoons shortening
1 1/4 cups milk
16 pieces wax paper, cut to 2 inches square
Filling
6 ounces Chinese barbecue pork, diced (you can make your own, try Chinese BBQ Pork, or simply pick some up from your local chinese restaurant)
1 tablespoon vegetable oil
2 teaspoons water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon thin soy sauce
1 teaspoon oyster sauce
1 teaspoon hoisin sauce
2 teaspoons cornstarch
4 teaspoons cold water

Preparation

Mix together the warm water, 1/2 teaspoons 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 milk. 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 oil in a wok or large frying pan 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.
Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
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 at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
Steam for 25 minutes.