Char Siu Bao - sugar

Method

• Stir together 2 tablespoons of the sugar, yeast, baking powder and 1 cup of warm water in a measuring cup and let the mixture sit until frothy, about 10 minutes.
• Meanwhile, combine the flour and lard in a food processor and pulse until the mixture resembles cornmeal.
• With the machine running, slowly add the yeast mixture through the feed tube.
• Process for about 30 seconds, adding more water, a little at a time if necessary, until the mixture forms a ball and is slightly sticky to the touch.
• If it is dry, add another tablespoon or two of water and process for another 10 seconds.
• (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
• Turn the dough out onto a lightly floured work surface and knead by hand for about 5 minutes.
• You dont want the dough to tear easily when you tug on it, but it need not be perfectly smooth.
• Use the oil to grease a large bowl.
• Shape the dough into a ball, place it in the bowl, and cover with plastic wrap or a damp towel.
• Let rise until doubled in bulk, about 2 hours.
• Meanwhile, make the filling.
• Stir together the cornstarch and 1 tablespoon of water in a small bowl; set aside.
• Combine the remaining tablespoon of sugar with the soy sauce, oyster sauce, honey, and 3/4 cup of water in a small saucepan and set over high heat.
• Cook, stirring constantly, just until the sugar dissolves.
• Immediately transfer the sauce to a bowl and cool for a few minutes.
• When the sauce has cooled, stir in the remaining ingredients and the cornstarch slurry.
• Let the pork marinate in the sauce at room temperature until youre ready to make the dumplings.
• Cut eighteen 2-inch squares of parchment paper and set aside.
• Deflate the dough, transfer to a lightly floured work surface, knead for a minute, and roll it into a long snake.
• Cut the snake crosswise into 18 equal pieces.
• Lightly flour your work surface and your rolling pin and cover the dough youre not using with a piece of plastic wrap or a kitchen towel.
• Flatten one of the 18 pieces into a 2-inch disk with the palm of your hand, then use the rolling pin to shape it into a thin round, about 4 inches in diameter, dusting with flour as necessary.
• Mound about 1 scant tablespoon of the filling (use a slotted spoonyou dont want any of the excess marinade) into the center of the disc.
• Bring the edges of the round up over the top of the filling and press them together to make a pouch.
• Twist the neck of the pouch together, then pinch the dough together in a few places to seal the top shut.
• Put one of the squares of parchment on the bottom of the bun, then set it aside on a plate, covered with a sheet of plastic wrap.
• Repeat with remaining ingredients.
• Let the finished buns sit for 10 minutes before you steam them.
• Put at least an inch of water in a large steamer, cover, and bring to a steady simmer.
• Put the buns in the steamer, at least 1/2 inch apart, and steam until cooked through, about 12 minutes.
• Do not overcrowd; work in batches if necessary.
• Let them cool briefly and serve warm.
• Steamed buns, with no filling, wonderful warm withbelieve it or nota pat of butter; serve in place of rice at a Chinese meal.
• Omit the cornstarch, soy sauce, oyster sauce, sesame oil, white pepper, char siu, 1 tablespoon sugar, and steps 48.
• When the dough has risen, deflate it, transfer it to a lightly floured work surface, and knead for 1 minute.
• Pull off a small handful of dough and roll into a ball.
• Cover with a piece of plastic wrap or a kitchen towel and repeat with remaining dough.
• Prepare a large steamer and lightly oil the steamer rack.
• Put the dough balls directly on the steamer rack and steam for about 15 minutes.
• Remove and serve immediately.