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  Recipe Home » Barbque » Cha Siu Bow (Barbecued Pork Bun)
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  Cha Siu Bow (Barbecued Pork Bun)
  Category: Barbque
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 263
Ingredients:
1/3 cup Warm water
1/2 tsp Sugar
1 package Dry yeast
2 1/2 cup Flour
2 1/2 cup Cake flour
4 tbsp Sugar
1/2 tsp Salt
2 tbsp Shortening
1 1/4 cup Low fat milk
16 Pieces white paper 2 inches square

MMMMMFILLING

6 oz Chinese BBQ pork, diced
1 tbsp Oil
2 tsp Water
1/2 tsp Salt
1/2 tsp Sugar
1/2 tsp Thin soy sauce
1 tsp Oyster sauce
1 tsp Hoisin sauce
2 tsp Cornstarch
4 tsp Cold water (For thickening)
Instructions:
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 ans 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 rist for 15 minutes in a warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.
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