Roujiamo

                                                                                               

Ingredients:

For the Bbq pork filling:

For the sauce:

For the dough:

Preparation:

For the Bbq pork filling:

In a food processor, combine all the ingredients, except the pork,  water chestnuts, and scallions, blend until smooth. Place the pork in a zip lock bag and pour the marinade over

it.

Let it marinate for at least 4 hours or overnight.

Remove the pork from the marinade and brush it with the marinade, reserving the rest. Place the pork on a lined pan and bake at 200°C for 30 minutes, add the remaining

marinade and bake 20 to 30 minutes more or until done.

Add the water chestnuts and scallions.

For the sauce:

In a small bowl combine the cornstarch and sherry, blend well.

Heat up oil in a wok. Add the onion and cook stirring for 2 minutes or until softened. Add garlic and cook for 1 minute.

Add the soy sauce and  hoisin sauce, stir well. Add the broth and the sesame oil and stir until combined. Cook for a minute and add the food coloring.

Stir in the cornstarch mixture and cook stirring until the sauce becomes thick. Remove from the heat and stir in the pork. Transfer to a bowl and let it cool down.

For the dough:

In a bowl, mix the lemon juice, warm water, yeast and sugar. In a separate bowl sift together the flour with the powder milk and salt.

Blend both mixtures together, little by little, mixing good until getting an uniform dough. Make a ball from it.

Add 4 tbs of oil around the ball of dough, place it in a bowl, cover with kitchen foil and leave it rise for 2 hours in a warm place.

After that time knead good the dough until incorporating the oil well.

Make balls around the size of a lemon from the dough and place them in an oiled piece of kitchen foil.

Form the ball into oval shapes.

Place the buns (each one on a small piece of waxed paper).

Place the stimmer over simmering water for 15 minutes or until done. Add water if neccesary so that is not dried out.