Ingredients
6cupsall purpose flour,or low gluten flour
¼cupwhite sugar
1¾cupswarm water,(110 degrees F)
1tbspactive dry yeast
1tbspbaking powder
2tbspshortening
1lbpork,finely chopped
1½tbsplight soy sauce
1½tbsphoisin sauce
1tspsweet soy sauce
1½tbspwhite sugar
1½tbspsoy sauce,or dark soy sauce
1½tbspoyster sauce
1cupwater
2tbspcornstarch
2½tbspwater
2tbspshortening
1½tspsesame oil
¼tspground white pepper
Preparation
Dissolve ¼ cup of sugar in 1¾ cups of warm water, and then add the yeast. Let stand for 10 minutes, or until the mixture is frothy.
Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons of 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 a fork to prick it all over.
Marinate for 5 hours in a mixture made with light soy sauce, hoisin sauce, and sweet soy sauce.
Grill the pork until cooked and charred. Cut roasted port into ½ inch cubes.
Combine the sugar, soy sauce, oyster sauce, and 1 cup of water in a saucepan. Bring to the boil.
Mix cornstarch with 2½ tablespoons water; add to the saucepan, and stir until thickened. Mix in 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 stand for 10 minutes.
Arrange each buns on the steamer. Leave about a 1-inch gap in between buns. Each bao will expand a bit inside the steamer.
Steam buns over medium heat for 12 minutes.
Serve and enjoy!
