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Ingredientes
- 1/3 c. Hot water
- 1/2 tsp Sugar
- 1 pkt Dry yeast
- 2 1/2 c. Flour
- 2 1/2 c. Cake flour
- 4 Tbsp. Sugar
- 1/2 tsp Salt
- 2 Tbsp. Shortening
- 1 1/4 c. Low fat lowfat milk
- 16 piece white paper 2 inches square
- 6 ounce 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 Cool water (For thickening)
Direcciones
- Mix together the hot water, 1/2 teaspoon sugar and yeast in an 8 ounce. measuring c.. Let stand till it rises to the 8 ounce. level (about 20 min).
- Sift flour, cake flour, sugar and salt into a large mixing bowl.
- Add in shortening, yeast mix and mil,.
- Knead mix 5 min to create a dough. Cover with a damp cloth and set dough in a hot place. Allow the dough to rise for 3 hrs.
- Heat wok, add in oil and stir-fry pork for 2 min.
- Add in 2 Tbsp. water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
- Prepare thickening by mixing the cornstarch and 4 Tbsp. cool water. Stir into the mix and cook for 1 minute. Let cold before using.
- After 3 hrs, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pcs.
- Shape each piece into a shallow bowl shape.
- Put 1 Tbsp. filling in the center, close ans twist dough to create 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 min in a hot place.
- Steam for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 303 | |
| Calories from Fat 43 | 14% |
| Total Fat 4.87g | 6% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.74g | |
| Cholesterol 7mg | 2% |
| Sodium 270mg | 11% |
| Potassium 161mg | 5% |
| Total Carbs 54.66g | 15% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.17g | 4% |
| Protein 8.96g | 14% |
