Ingredients

Warm Water : 1/3 Cup

Sugar : ½ table spoon

Dry yeast : 20 gms

Flour : 2 ½ table spoon

Cake flour : 2 ½ table spoon

Sugar : 4 table spoon

Salt : ½ table spoon

Port fat or butter : 2 table spoon

Milk : 1 ¼ Cups

Whit paper, square : 16 pieces

Stuffing

Chinese BBQ

Port, Diced : 6 ounces

Oil : 1 table spoon

Water: 2 table spoon

Salt, ½ table spoon

Sugar : ½ table spoon

Soy Sauce, thin : table spoon

Oyster Sauce : 1 table spoon

Hoisin Sauce : 1 table spoon

Cornstarch : 2 table spoon

Cold water, for thickening : 4 table spoon

Method :

Mix together warm water ½ table spoon sugar and yeast in a steel cup.  Let it stand for abour 20 minutes.  Sift the flour, cake flour, sugar and salt into a large mixing bowl.  Add port fat by heating in a work, cutting butter into pieces, yeast mixture and milk.  Knead the mixture for five minutes to form a dough.  Cover  with a damp cloth and set the dough in a warm place.  Allow the dough to rise for three hours. Heat the work.  Add the oil and stir-fry the port for two minutes.  Add two tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce.  Bring it to a boil.  Prepare thickening by mixing the cornstarch and four tablespoons cold water.  Stir into the mixture and cook for one minute. Ket it coold before using.  After three hours, when the bough has risen, shape into rolls about two inches in diameter.  Cut each roll into 1-1/2 inches pieces.  Shape each piece into a shallow bowl shaper.  Put one tablespoon filling in the centre.  Close and twist dough to form a bun.  Put the bun on a two inch square of white paper this prevents the bun from becoming soggy, while steaming.  Place eight buns in a pie pan and allow them to set and rise for 15 minutes in a warm place.  Steam for 25 minutes.