Kong Bak Bun (dark Soya Sauced Lamb Bun)

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• 1 1/2 teaspoons yeast
• 1 teaspoon sugar
• 2 tablespoons warm water
• 1/2 teaspoon salt
• 3 tablespoons lard or 3 tablespoons oil
• 8 tablespoons castor superfine sugar
• 225 ml warm water
• 565 g flour, slight warmed
• flour, for dusting

Recipe

• 1 mix first 5 ingredients and leave alone for 5 mins.
• 2 mix next 2 ingredients in another bowl.
• 3 put flour in bowl, make a hole in the middle and pour in first mixture.
• 4 mix.
• 5 pour in second mixture.
• 6 mix and knead dough till smooth.
• 7 should not be sticky.
• 8 put dough in a greased bowl, cover with damp cloth and leave to rise till double.
• 9 on a floured surface, divide dough into four portions.
• 10 roll out and divide each into equal (chicken egg sized) portions.
• 11 flatten and shape each into a 0.
• 12 5 by 7 cm circle.
• 13 brush lightly with oil.
• 14 fold into two (a bit like parker house rolls but equal halves) place on greaseproof paper.
• 15 place apart on trays.
• 16 cover with dry cloth and leave in warm place to rise for 15- 20 mins.
• 17 steam over rapidly boiling water for 7- 10 mins.
• 18 remove from steamer, cool and remove paper.
• 19 open up the bun and stuff the meat in and it's ready to eat!