| 1 | Mix together the warm water, ?tsp. sugar and yeast in an 8 oz. measuring cup. |
| 2 | Let stand until it rises to the 8 oz. level (about 20 minutes). |
| 3 | Sift flour, cake flour, sugar and salt into a large mixing bowl. |
| 4 | Add shortening, yeast mixture and mil,. |
| 5 | Knead mixture 5 minutes to form a dough. |
| 6 | Cover with a damp cloth and set dough in a warm place. |
| 7 | Allow the dough to rise for 3 hours. |
| 8 | Heat wok, add oil and stir-fry pork for 2 minutes. |
| 9 | Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. |
| 10 | Bring it to a boil. |
| 11 | Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. |
| 12 | Stir into the mixture and cook for 1 minute. |
| 13 | Let cool before using. |
| 14 | After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. |
| 15 | Cut each roll into 1-?inch pieces. |
| 16 | Shape each piece into a shallow bowl shape. |
| 17 | Put 1 tablespoon filling in the center, close ans twist dough to form a bun. |
| 18 | Put the bun on a 2 inch square of white paper. |
| 19 | (this prevents the bun from becoming soggy while steaming). |
| 20 | Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place. |
| 21 | Steam for 25 minutes. |
