Busters Recipes

Chinese Baked Char Siu Bao
  
  2 tablespoons vegetable oil, divided
1 cup chopped onion
2 1/3 cups chopped chinese barbecued pork (Char Siu) about 3/4 pound
2 tablespoons soy sauce
2 teaspoons tomato ketchup
1/2 teaspoon cornstarch
2 tablespoons water, divided
3 1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 teaspoon salt
1 package rapid rise yeast
1/2 cup whole milk
1/2 cup water
1 egg
1 tablespoon sugar
  
Heat 1 tablespoon oil in large skillet over medium heat. Add onion; stir-fry 3 minutes, or until translucent. Add pork; stir-fry sauce and ketchup. Dissolve cornstarch in 1 tablespoon water; add to skillet. Cook and stir until mixture is well blended and thickened, about 1 minute. Remove from heat; set aside.
Combine 3 cups flour, 1/4 cup sugar, salt and yeast in large bowl. Combine milk, 1/2 cup water and remaining 1 tablespoon oil in small saucepan; heat to 120 to 130 degrees. Add to flour mixture, stirring, to make a soft dough. Turn out onto lightly floured board or pastry cloth and knead 5 minutes, or until smooth. Shape dough into ball; cover and let rest 10 minutes. Divide dough into 12 equal pieces. Roll out each piece to circle 5 inches in diameter. (Cover remaining pieces until ready to use.) Place about 1/4 cupful pork mixture in center of each circle. Gather up edges of dough over filling. Close top by pinching edges together in center and twisting to secure. Place buns, sealed side down, on greased baking sheet. Let rise in warm place 45 minutes, or until slightly puffy. Meanwhile, beat egg, remaining 1 tablespoon water and 1 tablespoon water and 1 tablespoon sugar vigorously in small bowl with wire whisk until sugar dissolves; brush tops of buns lightly with egg
 mixture. Bake in 375 F oven 15 minutes, or until golden brown. Remove buns to rack to cool. Makes 1 dozen.