Chinese: barbecued pork bun (cha siu bow)

1/3 c  Warm water
    1/2 ts Sugar
      1 pk Dry yeast
  2 1/2 c  flour
  2 1/2 c  Cake flour
      4 tb Sugar
    1/2 ts Salt
      2 tb Shortening
  1 1/4 c  Low fat milk
     16    Pieces white paper 2 inches
           - square

----------------------------------FILLING----------------------------------
      6 oz Chinese BBQ pork, diced
      1 tb Oil
      2 ts Water
    1/2 ts Salt
    1/2 ts Sugar
    1/2 ts Thin soy sauce
      1 ts Oyster sauce
      1 ts hoisin sauce
      2 ts Cornstarch
      4 ts Cold water (For thickening)
 
  Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring
  cup.  Let stand until it rises to the 8 oz. level (about 20 minutes).
  
  Sift flour, cake flour, sugar and salt into a large mixing bowl.
  
  Add shortening, yeast mixture and mil,.
  
  Knead mixture 5 minutes to form a dough.  Cover with a damp cloth and set
  dough in a warm place.  Allow the dough to rise for 3 hours.
  
  Heat wok, add oil and stir-fry pork for 2 minutes.
  
  Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
  sauce.  Bring it to a boil.
  
  Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
  Stir into the mixture and cook for 1 minute. Let cool before using.
  
  After 3 hours, when the dough has risen, shape into rolls about 2 inches in
  diameter.  Cut each roll into 1-1/2 inch pieces.
  
  Shape each piece into a shallow bowl shape.
  
  Put 1 tablespoon filling in the center, close ans twist dough to form a
  bun.  Put the bun on a 2 inch square of white paper. (This prevents the bun
  from becoming soggy while steaming.) Place 8 buns in a pie pan and allow
  them to set and rist for 15 minutes in a warm place.
  
  Steam for 25 minutes.
  
  SOURCE: Chopstick, Cleaver and Wok.