Food recipes
Simple and Tasty Chinese Steamed Buns
Simple and Tasty Chinese Steamed Buns Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking soda Dire...
Simple and Tasty Chinese Steamed Buns
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
Directions:
Sprinkle the yeast over 1 cup of warm water in a large bowl.
The water should be no more than 100 degrees F (40 degrees C).
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Combine the flour, sugar, and baking soda in a small bowl.
Stir half of the flour mixture into the yeast mixture until no dry spots remain.
Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Divide the dough into 6 equal pieces and form into rounds.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
Cover, and bring the water to a boil over high heat.
Add the buns, recover, and steam for 20 minutes.
Serve hot.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
Directions:
Sprinkle the yeast over 1 cup of warm water in a large bowl.
The water should be no more than 100 degrees F (40 degrees C).
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Combine the flour, sugar, and baking soda in a small bowl.
Stir half of the flour mixture into the yeast mixture until no dry spots remain.
Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Divide the dough into 6 equal pieces and form into rounds.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
Cover, and bring the water to a boil over high heat.
Add the buns, recover, and steam for 20 minutes.
Serve hot.