Title: Chinese: Barbecued Pork Bun (Cha Siu Bow)
Categories: Pastry Pork Bbq Chinese Ethnic
Yield: 16 Servings

1/3	c	Warm water
1/2	ts	Sugar
1	pk	Dry yeast
2 1/2	c	Flour
2 1/2	c	Cake flour
4	tb	Sugar
1/2	ts	Salt
2	tb	Shortening
1 1/4	c	Low fat milk
16		Pieces white paper 2 inches square
FILLING
6	oz	Chinese BBQ pork, diced
1	tb	Oil
2	ts	Water
1/2	ts	Salt
1/2	ts	Sugar
1/2	ts	Thin soy sauce
1	ts	Oyster sauce
1	ts	Hoisin sauce
2	ts	Cornstarch
4	ts	Cold water (For thickening)

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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