Cha siu bao (chinese pork steamed buns)
Pork second courses
Steam
6 cups all-purpose flour ¼ cup white sugar 1¾ cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon baking powder 2 tablespoons shortening 1 pound finely chopped pork 1½ tablespoons light soy sauce 1½ tablespoons hoisin sauce 1 teaspoon soy sauce 1½ tablespoons white sugar 1½ tablespoons soy sauce 1½ tablespoons oyster sauce 1 cup water 2 tablespoons cornstarch 2½ tablespoons water 2 tablespoons shortening 1½ teaspoons sesame oil ¼ teaspoon ground white pepper
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