Chinese Steamed Buns Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
CHINESE BUN DOUGH
1 1/4 ounce: Package active dry yeast,
, 2*1/4 teaspoons
1 tsp: Granulated sugar,
1 cup: Lukewarm water, 105-115F
3 cup: 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.
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 11] Jan. 11, 1995.
:from Feb 95 Weight Watchers magazine, as modified by yours truly:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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.
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 11] Jan. 11, 1995.
:from Feb 95 Weight Watchers magazine, as modified by yours truly:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp