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Stuffed Chinese sweet buns


pork main dish


½ C sugar
1 C warm milk
2 T dry active yeast
4 C flour
2 beaten eggs
6 T vegetable oil
2 t salt
2 t water
1 t sesame seeds
1 C bbq pork filling (I use left overs shredded or canned)
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Whisk together sugar, yeast and milk until sugar is dissolved. Let stand until a frothy layer begins to form on top (about 10 minutes) Add the flour, almost all of the beaten egg (save remainder for brushing the tops later) stir in the vegetable oil and salt. Turn the dough out onto a well floured surface and knead until smooth and elastic. 8-10 minutes total. (the dough will still be sticky) Place dough in a large bowl and cover with a damp cloth or towel. Leave to rise in a warm spot for 2-3 hours. Remove dough from bowl and knead briefly to "punch" down. (about a minute) Roll dough into a rope and cut into 12 pieces. Roll each piece into a ball and flatten to about 5-6" in diameter. Place 2 T of filling in the center of each piece of flattened dough. Pinch each shut and twist the end a bit to seal. Place each stuffed bun on a flat baking sheet and cover entire sheet with plastic wrap. Allow to rise again for about 30 minutes. Brush the tops with the remaining beaten egg and sprinkle with sesame seeds. Bake at 350 for 20-30 minutes until tops are brown and a bit shiny. Maybe served hot or cold.

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