ROAST PORK BUNS

Preparation Method :

• Put yeast dough, sugar, vinegar, water and oil into a big bowl. Combine into very soft, smooth dough.
• Sift flour and baking powder onto a clean table; make a hole in the center. Add yeast dough mixture.
• Knead in flour to turn into soft smooth dough that springs back when pressed with fingers.
• Place dough in a warm place; allow to double in size, about 45 minutes.
• Heat oil in a pan; add shallot and Chinese barbecued pork. Add all remaining filling ingredients and stir until thickened. Remove from pan and cool completely.
• Punch down dough roll into sausage shaped roll and cut into 22 portions. Flat ten each portion into a circle.
• Put a heaped teaspoon of filling in the middle and wrap it up. Place a small square of greaseproof paper underneath each bun and set aside to prove in a warm place for 15 minutes or until doubled in size.
• Place steamer over boiling water and steam the buns for 8 - 10 minutes on a high flame.