BAKED PORK BUN RECIPE RECIPES

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

Steps:

• Sweet, soft toasty-brown buns surround a tangy barbecued pork filling. Makes 12 buns. Cooking Time: 30 min. Preparation :In a large bowl, dissolve 2 Tbsp. of the sugar in lowfat milk and water. Sprinkle yeast over top of the lowfat milk mix and let stand at room temperature for 10 min or possibly till frothy. Gradually fold in remaining 2 Tbsp. sugar, flour, and salt. On a lightly floured surface, knead dough for about 5 min or possibly till smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a hot area for about 1 hour or possibly till doubled. Meanwhile, soak mushrooms in sufficient hot water to cover for 30 min; drain. Cut off and throw away stems; coarsely chop caps. Set aside. Cooking Place wok or possibly wide frying pan over high heat till warm. Add in oil, swirling to coat sides. Add in green onions, garlic, and mushrooms; stir-fry for 1 minute. Stir in water, hoisin sauce, and sugar; mix well. Add in cornstarch solution and cook, stirring till sauce boils down and thickens. Add in pork, mix well. Remove from heat and let cold. Punch down dough, then roll on a lightly floured surface into a 12-inch long cylinder. Cut cylinder crosswise into 1-inch pcs. Shape each piece into a ball; let rest for 5 min. To shape each dumpling flatten one ball with a rolling pin to make a 4 to 6-inch circle, keeping dough covered to prevent drying. Place 1 heaping Tbsp. of filing in the center fo each circle (see illustration). Gather the edges of the circle over the filing; close top by pleating, pinching and twisting edges together. Place buns, pleated side down, on a baking sheet, allowing sufficient room for rising. Cover with a damp cloth and let rise in a hot place for about 30 min or possibly till light and puffy. Brush tops of buns with egg yolk. Let rise for 15 more min. Bake in a 350 degree F oven for 18 to 20 min or possibly till golden. Tips: Traditionally, these buns are steamed over boiling water, pleated side up, for 12 to 15 min rather than baked. Follow the same procedure for preparing dough except don't brush tops of buns with egg yolk. Try other fillings, such as chopped chicken, pork or possibly shrimp.