Baked Barbecued Pork Buns

Photo: flickr user jessicafm

Ingredients

1 tablespoon hoisin sauce

1 tablespoon dark soy sauce

2 teaspoons oyster sauce

1/2 cup water

2 teaspoons cornstarch

1 teaspoon sugar

1 tablespoon peanut oil or corn oil

1 small yellow onion diced

2 green (spring) onions chopped

1 teaspoon grated fresh ginger

1 pound Cantonese Barbecued Pork diced (see recipe)

1 teaspoon Asian sesame oil

2 1/2 teaspoons active dry yeast - (1 pkg)

3 tablespoons sugar

1/4 cup warm water (110 to 115 degrees)

1 cup milk heated

3 tablespoons vegetable oil

1 egg beaten

3 3/4 cups all-purpose flour plus extra as needed

1/2 teaspoon salt

2 teaspoons baking powder

16 sqr parchment paper - (each 4" square)

1 egg lightly beaten

1/2 teaspoon sugar

1 tablespoon water

Preparation

To make the filling, in a small bowl, stir together the 3 sauces, water, cornstarch and sugar until smooth; set aside.

Preheat a wok over medium heat and add the oil. When it is hot, add both onions and the ginger and stir-fry until the onions are softened but not browned, about 1 minute.

Increase the heat to high, add the pork and toss to mix. Stir the sauce quickly and add to the pork. Bring to a boil and stir until thickened, about 30 seconds. Stir in the sesame oil. Transfer to a bowl, cover and refrigerate until well chilled.

To make the bread dough, in a bowl, stir together the yeast, 1 tablespoon of the sugar and the warm water. Let stand until the yeast bubbles, about 3 minutes. Stir in the warm milk, oil and egg; set aside.

In a food processor fitted with the metal blade, combine the flour, salt and the remaining 2 tablespoons sugar. With the motor running, slowly pour in the yeast-milk mixture. Process until the dough forms a rough ball and begins to pull away from the sides of the work bowl, about 15 seconds. If it is sticky, sprinkle in a little flour and process for 30 seconds longer.

Turn out the dough onto a lightly floured work surface and knead until smooth and spongy but resilient, 3 to 5 minutes. Form into a ball, place in a bowl and cover with plastic wrap. Let rise until doubled in size, about 2 hours at warm room temperature (or overnight in the refrigerator).

Turn the dough out onto the work surface. Sprinkle with the baking powder and knead until incorporated, about 3 minutes. Cut the dough in half and roll each half into a rope 8 inches long. Cut each rope into 8 pieces. Cover unused pieces with a damp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ball into a round 5 inches in diameter.

To fill each bun, place 2 tablespoons filling in the center of a round. Pull the edges so that they come together and then pinch them together securely to enclose the filling. Shape into a smooth domed bun and place, pinched-side down, on a parchment square. Set on a baking sheet. Make the remaining buns in the same way and place 2 inches apart on the sheet. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.

Preheat an oven to 350 degrees. To make the glaze, in a bowl, stir together all the ingredients.

Just before baking, brush the buns with the glaze. Bake until golden brown, about 25 minutes. Serve hot or at room temperature.

This recipe yields 16 buns.

Comments: In China, jingling bells or the slapping of bamboo sticks signals the arrival of street vendors, who deliver to the door a melange of breakfast foods. One popular choice is buns stuffed with honey-glazed pork nuggets.

Yield: 16 buns