Chinese Steamed Buns with Barbecued Pork Filling

Ingredients

Original recipe makes 24 buns

1. 1 (.25 ounce) envelope active dry yeast
2. 1 cup lukewarm water
3. 4 1/2 cups all-purpose flour
4. 1/4 cup white sugar
5. 2 tablespoons shortening or vegetable oil
6. 1/2 cup boiling water
7. 2 tablespoons sesame oil
8. 2 tablespoons vegetable oil
9. 1 green onion, thinly sliced
10. 1 clove garlic, minced
11. 1/2 pound Asian barbequed pork, cubed
12. 2 tablespoons light soy sauce
13. 2 tablespoons oyster sauce
14. 1 tablespoon white sugar
15. 1 tablespoon cornstarch
16. 2 tablespoons water

Directions

1. Position the water in a huge dish, and spread the Candida over the top. Mix in 1 cup of the flour, and mix thoroughly. Protect with a fabric, and let stand until pockets appear, about 20 moments.

2. Dissolve glucose and reducing in steaming water, and allow to awesome to warm. Mix into the Candida combination along with the staying flour. When the money becomes too firm to stir, end up onto a gently floured surface, and massage until sleek, about 10 moments. Cover a huge dish with sesame oil, and put the money inside. Convert over to coat, and canopy the dish with a wet fabric. Let development of a heated place until more than doubled in size.

3. Heat 2 tbsps of oil in a wok over medium-high heated. Add green vegetables and beans, and stir-fry for about 30 seconds. Add chicken, and fry for a minute, then stir in the soy marinade, oyster marinade, and glucose. Melt corn starch in 2 tbsps of water, and then stir the combination into the chicken. Cooking and mixing constantly until the chicken is covered with a thickened glaze. Eliminate to a dish, and allow to awesome.

4. Remove the money from the dish, and roll it out into one long log. Piece the log into 1 inch wide pieces. Tone and flatten each piece into a 3 inches wide group using the hand of your hand or a moving pin. Position 2 tbsps of the chicken stuffing onto the center of each group, and collect up the sides around the stuffing and touch together to close the bun. Position each bun joint side down onto a square of metal aluminum foil. Protect with a soft towel, and let increase for about 1 hour.

5. Bring a couple inches wide of water to steam in a wok. Position a few buttocks at a time in a machine, such as a bamboo machine for a wok, or a fitted vapor plate. Protect, and vapor buttocks over quickly steaming water for 10 moments. Do it again with staying buttocks.