Egg And Sausage Bao Steamed Buns

• 1/2 cup milk
• 1/2 cup sugar
• 1 3/4 cups self-rising flour
• 1/2 tsp salt
• None None FOR THE FILLING
• 2 tbsp vegetable oil
• 4 oz oyster mushrooms, finely chopped
• 1 None dried Chinese sausage, finely chopped
• 2 None shallots, finely chopped
• 1/3 cup hoisin sauce
• 1 None hard-boiled egg, finely chopped
• 2 tbsp finely chopped dill

1. Place milk and sugar in a small saucepan on medium heat. Stir until sugar dissolves and milk is warm.
2. Sift flour and salt into a large bowl. Gradually add milk, mixing with a wooden spoon to form dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth. Roll into a log; cut into 20 even pieces. Shape into balls. Cover with damp cloth; let stand 15 mins.
4. For the filling, heat oil in a large skillet on high heat. Stir-fry mushrooms, sausage and shallots 3-4 mins. Stir in hoisin sauce, egg and dill. Remove from heat; set aside to cool.
5. Roll dough balls out on a lightly floured surface into 1 inch-thick rounds. Place 1 tsp filling in center of each. Gather edges of dough into the center, pinching edges together to seal.
6. Line a bamboo steamer with parchment paper dotted with small slits. Arrange buns in single layer on paper; cover. Steam over a wok of simmering water 15-20 mins. Serve warm with dipping sauce.

milk, sugar, flour, salt, filling, vegetable oil, oyster mushrooms, chinese sausage, shallots, hoisin sauce, egg, dill

Taken from recipes-plus.com/api/v2.0/recipes/25500 (may not work)