Chinese Steamed Buns with Roast Pork (Cha Shao Pao)
INGREDIENTS:
---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)
---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)
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.
Individual recipes
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.
Individual recipes