| 1 | Reheat in a 350 °F. |
| 2 | Oven for 5 minutes, or microwave at high about 1 minute. |
| 3 | Prepare bread dough. |
| 4 | Cut out twenty 3-inch squares of parchment paper. |
| 5 | Mix together ginger, oyster sauce, hoisin, dark soy, sugar and water in a bowl. |
| 6 | Heat a wok over medium-high heat. |
| 7 | Add oil. |
| 8 | When hot, add onion; stir-fry until soft. |
| 9 | Don"t brown. |
| 10 | Add pork and stir-fry 30 seconds. |
| 11 | Pour in sauce mixture, bring to a boil. |
| 12 | Stir cornstarch/water into a smooth mixture. |
| 13 | Add to pork; cook, stirring until thick, about 15 seconds. |
| 14 | Add sesame oil. |
| 15 | Remove to bowl; refrigerate until thoroughly chilled. |
| 16 | Cut dough in half. |
| 17 | Form each half into a 12-inch long log; cut into 10 pieces. |
| 18 | Roll each piece into a 4-inch circle. |
| 19 | Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker. |
| 20 | If right-handed, place a dough circle in palm of your left hand. |
| 21 | Put a big tablespoon of pork mixture in the ; middle; put left thumb over the pork. |
| 22 | With your right hand, bring up edge and make a pleat in it. |
| 23 | Rotate circle a little and make a second pleat. |
| 24 | As you make each pleat, gently pull it up and around as if to enclose your thumb. |
| 25 | Continue rotating, pleating and pinching, then gently twist into a spiral. |
| 26 | Pinch to seal. |
| 27 | Place bun pleated side down on a parchment square. |
| 28 | Repeat with remaining dough and filling. |
| 29 | Put buns 1 ?inches apart on a baking sheet. |
| 30 | Let rise until doubled in size, 30 minutes to 1 hour. |
| 31 | Preheat oven to 350 °F. |
| 32 | Beat egg yolks with water and sugar; brush over buns. |
| 33 | Bake 20 minutes. |
| 34 | Makes 20 buns. |
| 35 | 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). |
| 36 | Most chinese breads are steamed, which is why they look pale and uncooked to the western eye. |
| 37 | Put the yeast and 1 tablespoon of the sugar in a small bowl. |
| 38 | Add ?cup of the warm milk. |
| 39 | Let stand 5 minutes, then stir to dissolve. |
| 40 | If should foam and bubble. |
| 41 | If it does not, discard and use a fresh package of yeast. |
| 42 | Stir in the egg, oil and remaining milk. |
| 43 | Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. |
| 44 | Process 2 seconds. |
| 45 | With the machine running, pour the warm milk mixture down the feed tube in a steady stream. |
| 46 | Process until it forms a rough ball. |
| 47 | If ball is sticky and wet, add a little more flour. |
| 48 | Process a few seconds longer, or until dough pulls away from the sides of the bowl. |
| 49 | Remove dough to a lightly floured board. |
| 50 | Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes. |
| 51 | Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour. |
| 52 | Punch down dough and place on a lightly floured surface. |
| 53 | It is now ready to form into rolls, buns or loaves. |
| 54 | Makes enough for 20 barbecued pork buns. |
| 55 | Joyce jue, san francisco chronicle, 1/8/92 |
