Side Pannel
Steamed Buns
Ingredients List
- 1 Free Flow Recipe
Directions
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.
Comments: 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.
FILLING AND COOKING THE BUNS:
Wrapping:
Divide filling into 24 portions. Divide dough into 24 balls.
Slightly flatten each ball then roll out into 4-inch discs, leaving the
center of the disc twice as thick as the side. Place 1 portion of the
filling in the center of the dough. Gather up the sides around the filling
and twist dough to seal. Place on a 2 inch square piece of wax paper,
twist side down. Put the wrapped buns at least 2 inches apart on a cookie
sheet and allow the buns to rise in a draft-free place (the oven) for
another hour.
Steaming:
Steam for 15 minutes. Turn off heat and let steam subside before lifting
cover. [If you don't have an Oriental steamer, you can improvise by
setting a plate on an upside down bowl or can with the ends cut out in a
big kettle or stock pot. Fill the pot with water up to the bottom of the
plate, but not so high that the boiling water slops over the edge. S.C.]
Baking:
Preheat oven to 350F. Set buns 2 inches apart on cookie sheet.
Brush with a mixture of 1 beaten egg white, 1 teaspoon water and 1/4
teaspoon sugar. Bake for 20 to 25 minutes or until golden brown. Brush
with melted butter.
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.
Comments: 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.
FILLING AND COOKING THE BUNS:
Wrapping:
Divide filling into 24 portions. Divide dough into 24 balls.
Slightly flatten each ball then roll out into 4-inch discs, leaving the
center of the disc twice as thick as the side. Place 1 portion of the
filling in the center of the dough. Gather up the sides around the filling
and twist dough to seal. Place on a 2 inch square piece of wax paper,
twist side down. Put the wrapped buns at least 2 inches apart on a cookie
sheet and allow the buns to rise in a draft-free place (the oven) for
another hour.
Steaming:
Steam for 15 minutes. Turn off heat and let steam subside before lifting
cover. [If you don't have an Oriental steamer, you can improvise by
setting a plate on an upside down bowl or can with the ends cut out in a
big kettle or stock pot. Fill the pot with water up to the bottom of the
plate, but not so high that the boiling water slops over the edge. S.C.]
Baking:
Preheat oven to 350F. Set buns 2 inches apart on cookie sheet.
Brush with a mixture of 1 beaten egg white, 1 teaspoon water and 1/4
teaspoon sugar. Bake for 20 to 25 minutes or until golden brown. Brush
with melted butter.
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