Bun: Put the lukewarm milk, yeast, oil and half of the sugar in a cup and mix everything loose.
Let it rest for 5 minutes until bubbles form.
In another bowl you add the flour, rest of the sugar, salt and baking powder and mix under each other.
Add the yeast mixture, knead with a hook until the dough comes from the side, about 5 minutes.
Roll it up and put it back in the bowl, let it rise for 1 hour until the dough is twice as thick.
Roll out the dough on your table top, use as little flour as possible.
Roll up to 2 to 3 mm thickness.
Take a round protrusion shape and put as many circles as possible out of the dough.
Rub or spray a thin layer of fat over, can be used with oil or spray can, fold, press a roll and place on a greased steam basket of your steam oven.
Cover with a towel and let it rest for 5 minutes, steam for 10 minutes.
These are ready to stow with your favorite filling.
Pork stew: Heat the oil in a cast -iron pot and color the pieces of meat very well, do it in several times so that the meat does not cook.
Add the finely chopped onion and garlic, let it fry for 5 minutes.
In the water, mix the oyster sauce, hoisin sauce, dark soy sauce, honey, sake and rice vinegar.
Extend the meat and stir loose crusts on the bottom.
Finally, add the chili and ginger, mix well and let it simmer for 2 hours until the meat is super tender and the sauce is nicely thickened.
Serve all the bowls on the table so that everyone can do their own thing.
Pleat the warm buns a bit, fill with the stew, finish with beams cucumber, fresh coriander and chili in slices.
Hap those blissful heavenly buns!
