Chinese Steamed Buns
Chinese Steamed Buns
| Chinese Bun Dough | ||
| 1 | Active dry yeast | |
| (2*1/4 teaspoons) | ||
| 1 teaspoon | 5ml | Granulated sugar |
| 1 cup | 237ml | Lukewarm water - (105-115f) |
| 3 cups | 187g / 6.6oz | All-purpose flour - (reserve |
| 1 | *tablespoon if mixing by | |
| Hand) |
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.
Source:
Elizabeth Powell
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