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Reheat in a 350F (180C).
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oven for 5 minutes, or microwave at high about 1 minute.
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Prepare bread dough.
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Cut out twenty 3-inch squares of parchment paper.
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Mix together ginger, oyster sauce, hoisin, dark soy, sugar and water in a bowl.
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Heat a wok over medium-high heat.
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Add oil.
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When hot, add onion; stir-fry until soft.
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Don't brown.
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Add pork and stir-fry 30 seconds.
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Pour in sauce mixture, bring to a boil.
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Stir cornstarch/water into a smooth mixture.
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Add to pork; cook, stirring until thick, about 15 seconds.
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Add sesame oil.
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Remove to bowl; refrigerate until thoroughly chilled.
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Cut dough in half.
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Form each half into a 12-inch long log; cut into 10 pieces.
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Roll each piece into a 4-inch circle.
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Roll outer inch of each circle 18 inch thin; leave middle slightly thicker.
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If right-handed, place a dough circle in palm of your left hand.
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Put a big tablespoon of pork mixture in the ; middle; put left thumb over the pork.
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With your right hand, bring up edge and make a pleat in it.
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Rotate circle a little and make a second pleat.
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As you make each pleat, gently pull it up and around as if to enclose your thumb.
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Continue rotating, pleating and pinching, then gently twist into a spiral.
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Pinch to seal.
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Place bun pleated side down on a parchment square.
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Repeat with remaining dough and filling.
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Put buns 1 1/2 inches apart on a baking sheet.
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Let rise until doubled in size, 30 minutes to 1 hour.
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Preheat oven to 350F (180C).
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Beat egg yolks with water and sugar; brush over buns.
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Bake 20 minutes.
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CHINESE BAKED SWEET BREAD DOUGH Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes).
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Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye.
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Put the yeast and 1 tablespoon of the sugar in a small bowl.
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Add 1/4 cup of the warm milk.
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Let stand 5 minutes, then stir to dissolve.
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If should foam and bubble.
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If it does not, discard and use a fresh package of yeast.
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Stir in the egg, oil and remaining milk.
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Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade.
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Process 2 seconds.
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With the machine running, pour the warm milk mixture down the feed tube in a steady stream.
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Process until it forms a rough ball.
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If ball is sticky and wet, add a little more flour.
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Process a few seconds longer, or until dough pulls away from the sides of the bowl.
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Remove dough to a lightly floured board.
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Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
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Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
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Punch down dough and place on a lightly floured surface.
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It is now ready to form into rolls, buns or loaves.
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Makes enough for 20 barbecued pork buns.
