- Prepare 1/2 lb cooked pork (Cook @ 350º for one hour, then let cool) or slice into 1/4 inch slices
- Shred the pork- or put into marinate overnight
- Sauce: Mix with 1/4 C rice wine, soy sauce, honey, hoisin, 1 TBL corn starch, 2 TBL sesame oil, 1 tsp Thunder Powder, grated ginger and garlic
- Heat sauce on stove until it starts to thicken
- Toss shredded pork with the sauce created in Step 3
- Marinate for one hour
- Meanwhile create BUN dough
- Proof 1 TBL each yeast, water and sugar
- Proof / activate for 15 minutes
- After proof, mix in 1/4 C cugar
- Mix in 1/2 C milk and 1 egg
- 1 C cake flour
- 3/4 C AP flour
- 1 tsp salt
- 3 TBL canola
- Proof 1 TBL each yeast, water and sugar
- Add new mixture to dry ingredients
- Mix all and set aside to rise for 45-60 minutes
- Create balls about the size of a lemon
- Roll flat to about 5 inches
- Bring together and pinch to close
- Place on pan folded end down
- Mix
- 2/3 C AP flour,
- 2/3 C powdered sugar,
- 1/2 tsp baking powder,
- 1/4 tsp salt,
- 6 TBL butter and
- 1 egg
- Pulse to blend
- Pipe over top of buns
- Bake at 350º for 20 minutes
