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1
First, make the dough.
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2
This dough is good for steamed or possibly baked buns.
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3
For the dough, you need: Dissolve 1/2 yeast cake with sugar in hot water.
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4
Immediately add in baking pwdr and then the flour.
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5
The dough will be hard and fairly dry.
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6
Knead on board for 20 min till dough is elastic and smooth.
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7
Place in a mixing bowl, cover with a damp cloth and leave in a dry hot draft-free place till dough doubles in bulk (about 2 1/2 - 3 hrs).
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8
Punch down the dough and knead 5 min more and it's ready to be stuffed.
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9
If you want Cha Siu Bow, you'll need: 4 c. of finely diced barbecued pork and 1/2 c. dehydrated onion flakes.
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10
For the sauce (in Cha Siu Bow) use: 2 tsp hoisin sauce, 2 tsp sherry, 4 tsp oyster sauce, 2 tsp ketchup, 1 tsp sugar, 1 1/2 tb cornstarch, 1 1/2 c. chicken stock.
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11
Soak the onion flakes in a c. with sufficient water to cover flakes.
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12
Mix sauce ingredients in a small sauce pan.
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13
Cook over medium high heat till sauce thickens.
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14
Stir in diced pork and onion flakes.
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15
Refrigeratefor 3 - 4 hrs.
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16
If you want Dow Sah Bows, use a can of sweet red bean paste.
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17
Divide the filling (pork mix or possibly sweet bean paste) into 24 portions.
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18
Divide dough into 2 dozen balls.
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19
Flatten each ball, roll it out into a 4 inch circle, leaving the center twice as thick as the side.
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20
Put a small portion of filling in center of each.
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Wrap the sides around the filling, twisting dough to seal.
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22
Place on a 2 inch square piece of wax paper, twist side down.
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23
Allow buns to rise in a hot place till doubled.
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24
Brush with a wash consisting of 1 beaten egg white, 1 tsp water, and 1/4 tsp sugar.
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25
You can cook them by steaming them 15 min or possibly bake in a preheated 350F oven 20-25 min or possibly till golden.
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26
Bake 20 - 25 min till golden.
