* Exported from MasterCook *
Buns, Andrea's Steamed
Recipe By :Andrea Nguyen
Serving Size : 12 Preparation Time :0:00
Categories : Asian Bread-Bakers Mailing List
Breads/Muffins/Rolls Low Fat
Posted Side Dish
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons active dry yeast
3/4 cup warm water -- (100F (38C)
3 tablespoons canola oil -- divided
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
For tender results, use a moderate-protein all-purpose flour, such as
Gold Medal(R) or King Arthur(R), when making these buns. This recipe
uses both yeast and baking powder to ensure they rise in the steamer.
Serve slightly warm or at room temperature, filled with your favorite fillings.
Shortcut - No Time to make your own dough?? Roll refrigerated biscuit
dough rounds into ovals. Then oil, fold, and steam them about 10 min.
For tender results, use a moderate protein all-purpose flour, like
Gold Medal or King Arthur when making these steamed buns. My recipe
uses both yeast and baking powder to ensure they rise inthesteamer.
Prep: 40 min
Cook: 20 min
Ready In: 2:10
Stir together yeast and water in a small bowl; let stand 5 to 10
minutes. Whisk in 2 tablespoons of the oil.
Pulse flour, sugar, baking powder, and salt in a food processor a few
times to combine. With machine running, pour yeast mixture through
feed tube. Start slowly, then pour faster. Process until a dough ball
forms, sides of bowl are nearly clean, and dough is medium-soft and
tacky but doesn't stick to fingers.
Turn dough ball and bits out onto an unfloured counter and gather
into a neat ball. If dough feels stiff, wet hands and knead in the
water from your hands. Transfer to an oiled bowl. Cover with plastic
wrap and let rise in a warm place until nearly doubled, about 45 minutes.
Meanwhile, cut twenty-four 3" squares of parchment paper. Put
remaining 1 tablespoon oil in a small bowl.
Cut dough in half. Roll one half into a rope, about 1 1/2" thick and
14" long; cut crosswise into 12 equal pieces. Roll each piece into a
ball, then smack it with your palm into a disk about 1/3" thick. With
a rolling pin, roll each disk into a thin oval, about 2 1/2" wide by
4 1/2" long. Brush half of each oval with oil, then fold in half to form buns.
Set each bun on a parchment square; transfer to a bamboo or metal
steamer tray, spacing about 3/4" apart and away from steamer walls.
Set any that don't fit in the steamer on a baking sheet. Loosely
cover with a kitchen towel. Let rise in a warm spot until about 1 1/2
times the original thickness, 20 to 30 minutes.
Meanwhile, fill a steamer pan or a pot halfway with water; bring to a
rolling boil over high heat.
Steam buns over boiling water, 2 trays at a time, covered with lid,
until puffy and dry-looking, about 8 minutes.
S(Internet address):
"<http://allrecipes.com/recipe/262307/andreas-steamed-buns/>"
Yield:
"24 "
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Per Serving (excluding unknown items): 135 Calories; 4g Fat (24.7%
calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0120