Egg And Sausage Bao Steamed Buns - cooking recipe

Ingredients

1/2 cup milk
1/2 cup sugar
1 3/4 cups self-rising flour
1/2 tsp salt
None None FOR THE FILLING
2 tbsp vegetable oil
4 oz oyster mushrooms, finely chopped
1 None dried Chinese sausage, finely chopped
2 None shallots, finely chopped
1/3 cup hoisin sauce
1 None hard-boiled egg, finely chopped
2 tbsp finely chopped dill

Preparation

Place milk and sugar in a small saucepan on medium heat. Stir until sugar dissolves and milk is warm.
Sift flour and salt into a large bowl. Gradually add milk, mixing with a wooden spoon to form dough.
Turn dough out onto a lightly floured surface. Knead until smooth. Roll into a log; cut into 20 even pieces. Shape into balls. Cover with damp cloth; let stand 15 mins.
For the filling, heat oil in a large skillet on high heat. Stir-fry mushrooms, sausage and shallots 3-4 mins. Stir in hoisin sauce, egg and dill. Remove from heat; set aside to cool.
Roll dough balls out on a lightly floured surface into 1 inch-thick rounds. Place 1 tsp filling in center of each. Gather edges of dough into the center, pinching edges together to seal.
Line a bamboo steamer with parchment paper dotted with small slits. Arrange buns in single layer on paper; cover. Steam over a wok of simmering water 15-20 mins. Serve warm with dipping sauce.