Post by Granny Smith on Apr 30, 2014 10:21:20 GMT -5
Chinese Steamed Buns
1 package dried yeast (1 1/2 T. bulk yeast)
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil (I used olive oil)
1/2 cup boiling water
2 tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Divide into 2 portions, then divide each portion into 12 pieces (24 total). Roll each piece into a smooth ball. Pour some oil into large bowl and toss balls in that oil. Let rise until doubled.
Flatten each piece with palm of hand and smooth it into a 3" circle with hand that has been oiled with sesame oil and fold it over. Place buns on tray and cover with towel. Let buns rise to double in bulk, about 30 minutes.
Steam, tightly covered, over briskly boiling water for 10 minutes. You might need to do this in batchs so you don't overcrowd the steamer. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes. (I'll be thawing and reheating in the microwave)
Yields 24 buns
1 package dried yeast (1 1/2 T. bulk yeast)
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil (I used olive oil)
1/2 cup boiling water
2 tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Divide into 2 portions, then divide each portion into 12 pieces (24 total). Roll each piece into a smooth ball. Pour some oil into large bowl and toss balls in that oil. Let rise until doubled.
Flatten each piece with palm of hand and smooth it into a 3" circle with hand that has been oiled with sesame oil and fold it over. Place buns on tray and cover with towel. Let buns rise to double in bulk, about 30 minutes.
Steam, tightly covered, over briskly boiling water for 10 minutes. You might need to do this in batchs so you don't overcrowd the steamer. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes. (I'll be thawing and reheating in the microwave)
Yields 24 buns