Steamed Buns With Meat Filling

• 2 12 teaspoons active dry yeast
• 14 cup warm water (110F)
• 3 cups all-purpose flour (bleached, if possible)
• 14 cup sugar
• 12 cup water, warm
• 12 cup low-fat milk, warm
• 1 tablespoon shortening, melted
• 12 teaspoon baking powder
• meat, for filling (bbq pork, or whatever you choose)

1. In a large bowl, combine yeast and 1/4 cup water.
2. Let stand for 5 minutes, until foamy.
3. Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well.
4. Add remaining flour gradually until the dough comes away from the sides of the bowl.
5. Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes.
6. Place in a large ziploc bag to rise (or a bowl, covered with plastic wrap) until doubled, 45-60 minutes.
7. Cut 12 3-inch squares of parchment paper.
8. Turn dough out onto a lightly floured surface and flatten.
9. Divide dough into 12 pieces.
10. Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter).
11. Place about 2 tbsp filling in the center of the dough and close the dough around the filling, pinching to seal.
12. Place seam-side down on a square of parchment and place on a baking sheet.
13. Repeat with all dough.
14. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
15. Steam buns for 18-20 minutes, in batches if necessary, until springy to the touch.
16. Serve hot.

active dry yeast, water, allpurpose, sugar, water, lowfat milk, shortening, baking powder, pork

Taken from www.food.com/recipe/steamed-buns-with-meat-filling-208074 (may not work)