Instructions: To make dough: Place all dough ingredients in pan according to manufacturers instructions, but add only 2 cups bread flour. Program for Dough cycle; press Start. After the first kneading cycle ends, slowly add remaining 1 1/2 cups flour. Dough will be stiff at first, but by the end of the kneading phase, it will be pliable and smooth. It is important not to add more water; if batter is too moist, the bao will flatten as they bake.

While dough rises, prepare filling: Make gravy by combining water, rice wine or sherry, oyster sauce, hoisin, soy sauce, sesame oil and sugar in top of a double boiler. Whisk in flour. Place over simmering water and, stirring constantly, cook until thick and smooth. Gravy should have the consistency of mayonnaise. Remove from water bath and cool in refrigerator.

Chop pork into large dice and place in a large bowl with onions. Add gravy and mix. Cover and refrigerate until needed.

To prepare bao: Line a large baking sheet with parchment paper. When machine beeps at end of cycle, press stop and unplug machine. Turn dough out onto a clean wooden work surface. Roll into a fat 3 inch-wide log. Cut log into 6 equal portions. Place a disc of dough on a wooden work surface (dont shape on cool marble or ceramic, which will stiffen dough). Using your palm, press down on center and rotate your palm, spiraling out from center. Shape dough into a 3 inch-diameter circle. Dont use any flour. Repeat with remaining portions of dough.

Using a 1 1/(2-ounce) ice cream scoop or another utensil, place about 2 tablespoons of filling in center of dough round. Bring dough up over filling, and, holding two sides between your thumb and third finger and pinching with your pointer finger, pleat edges to encase filling. Place bao, seam-side down, and at least 4 inches apart, on prepared baking sheet.

Cover loosely with plastic wrap and let rise at room temperature until double in bulk, 45 minutes to 1 hour. If filling is cold, bao will take 1 1/2 hours to rise. Twenty minutes before baking, preheat oven to 350 degrees. Brush each bao with egg glaze and sprinkle with sesame seeds. Bake in center of oven about 20 minutes, until big, puffy and golden brown. Watch carefully, as they brown easily.

Eat bao the day they are baked, or freeze in plastic bags for up to 2 months.

Reheat in a microwave (no need to defrost) for 2 to 3 minutes.

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