Cha Siu Bao (sweet Barbecue Lamb Buns)

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 30 mins Cook Time: 10 mins

Ingredients

• 10 ounces cooked char siu lamb (chinese barbecue lamb)
• 4 tablespoons mushrooms, chopped
• 1/3 cup water
• 3 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon hoisin sauce
• 1 teaspoon sugar
• red food coloring
• 2 teaspoons canola oil
• 2 garlic cloves, crushed
• 4 tablespoons water
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 10 tablespoons milk
• 1 tablespoon oil
• 3 cups flour

Recipe

• 1 you can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at asian food stores.
• 2 i like the noh brand, personally.
• 3 chop the char siu and mushrooms finely.
• 4 combine the water and cornstarch and stir into the char siu and mushrooms.
• 5 add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
• 6 heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
• 7 to make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
• 8 combine water with salt, milk and oil; stir in flour.
• 9 knead 5-10 minutes or until dough is smooth.
• 10 divide dough into 8 even balls.
• 11 press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
• 12 fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
• 13 cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
• 14 place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
• 15 bring the water under the steamer to a boil and steam bao for 10 minutes.