Side Pannel
Chinese Steamed Buns
Ingredients List
- -----------------------------CHINESE BUN DOUGH-----------------------------
- 1 1/4 oz Package active dry yeast
- (2*1/4 teaspoons)
- 1 ts Granulated sugar
- 1 c Lukewarm water (105-115F)
- 3 c All-purpose flour (reserve
- 1 *tablespoon if mixing by
- Hand)
Directions
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.
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.
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