Cha Siu Bao (Sweet Barbecue Pork Buns) - cooking recipe

Ingredients

For the filling
10 ounces cooked char siu pork (Chinese barbecue pork)
4 tablespoons mushrooms, chopped
1/3 cup water
3 teaspoons cornstarch
1/4 teaspoon salt
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin sauce
1 teaspoon sugar
red food coloring
2 teaspoons canola oil
2 garlic cloves, crushed
For the bao
4 tablespoons water
1 tablespoon yeast
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons milk
1 tablespoon oil
3 cups flour

Preparation

You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
I like the Noh brand, personally.
Chop the char siu and mushrooms finely.
Combine the water and cornstarch and stir into the char siu and mushrooms.
Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
Combine water with salt, milk and oil; stir in flour.
Knead 5-10 minutes or until dough is smooth.
Divide dough into 8 even balls.
Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
Bring the water under the steamer to a boil and steam bao for 10 minutes.