Combine the yeast and 1 tablespoon of the sugar in a small bowl. Add ?¼ cup of the warm milk. It should foam and bubble if it doesnt discard it and start again. Let stand for 5 minutes, then stir to dissolve. Stir in the egg, oil and remaining milk. Combine the flour and remaining sugar in a food processor fitted with the metal blade and process for 2 seconds to blend. With the machine running, pour the warm milk mixture into the feed tube in a steady stream. Process until it forms a rough ball. If the ball is sticky and wet, add a little more flour, process a few seconds longer, or until the dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead the dough, dusting it lightly with flour to keep from sticking, until smooth and elastic, about 8 minutes. Place in a large bowl, that has been oiled, cover loosley with plastic wrap and let rise until doubled, approx. 1 hour depending on how warm the kitchen is. After the dough has doubled in size, punch down, let rest for 5 minutes, and place on a lightly floured surface. The buns are ready to be filled. Meanwhile cut out about 20-three inch squares of parchment paper and set aside. Youll need 1 square for each filled bun. Cut the dough in half. Form each half into a 12-inch long log, then cut each log into 10 smaller pieces. With a rolling pin, roll each piece into a 4-inch circle about 1/8 of an inch thin with the middles slightly thicker. Warning: This part is a little awkward, it took several attempts to get a good groove going where I was comfortable enough to handle and shape the filled dough. In one hand place the dough and with the other hand put a big tablespoon of pork mixture into the center of the dough. Gently bring up the edges, pleating and pinching the dough so that it all meets in the center, pinch to seal, then place the sealed bun- tucked side down onto a square of parchment. Repeat until done. Place the buns 2 inches apart on a baking sheet, cover lightly with a damp dish towel and let rise until doubled in size, at least 1 hour. Preheat the oven to 350º F Beat the egg yolks with the water and sugar and brush over each bun before placing in the oven. Bake 20 minutes or until golden.