Steamed Buns Recipe - Cooking Index
Steamed Buns Recipe - Cooking Index
This is just a basic yeast dough with perhaps a bit more sugar added. For those of you who do not care to make this from scratch, you may use frozen bread dough as a substitute.
Cuisine: Chinese| 1 | Free flow recipe |
Here's a recipe for a basic steamed bread dough and some fillings for steamed buns. These are all easy and tasty. If you don't want to hassle with making the dough, you can use frozen bread dough and get good results ++they're better baked than steamed, though. I do that a lot.
The sausage buns are quite good when baked. Also, if you have a bread making machine that can be set to stop at a certain point in the process, that would save time too.
Any of these ingredients can be had at an Asian grocery and in many supermarkets these days.
Steamed or Baked Bun Dough Yield: 2 dozen buns 1 ea cake of fresh compressed yeast 1 3/4 c warm water 3/4 c sugar 1 t baking powder 6 1/2 c unsifted all purpose flour
TO MAKE THE DOUGH:
Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be fairly firm and a bit on the dry side. Knead on board or 20 minutes (you should not need to flour the board) until dough becomes elastic and smooth. Place it in a big mixing bowl, cover with a damp cloth and leave in a dry, warm place (away from drafts) until dough doubles in bulk. (Every kitchen is different. My dough usually takes about 2 1/2 to 3 hours to double in my electric oven, which I slightly preheat to a warm setting for 2 or 3 minutes then turn off.) Now punch down dough and knead again for 5 more minutes. It is no ready to be stuffed with fillings.
Source:
Mrs. F. Thomas Graff, Jr.
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.