* Exported from MasterCook *
Buns, Chinese Steamed
Recipe By :Carol chi-wa Chung
Serving Size : 24 Preparation Time :0:00
Categories : Asian Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon active dry yeast
1 teaspoon sugar -- white
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar -- white
1 tablespoon vegetable oil
1/2 teaspoon baking powder
Here's some yummy, Chinese dim sum you can make, either plain without
meat fillings, or with meat fillings. A wok equipped with a stainless
steel steam plate, a plate with holes to allow steam to pass, is
required to make these tasty buns. You may use milk in place of the
warm water if you wish.
Prep: 30 mins
Cook: 30 mins
Additional: 3 hrs
Total: 4 hrs
Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm
water. Allow to stand for 30 minutes.
Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and
vegetable oil. Knead until dough surface is smooth and elastic. Roll
over in a greased bowl, and let stand until triple in size, about 2
1/2 to 3 hours.
Punch down dough, and spread out on a floured board. Sprinkle baking
powder evenly on surface, and knead for 5 minutes. Divide dough into
2 parts, and place the piece you are not working with in a covered
bowl. Divide each half into 12 parts. Shape each part into a ball
with smooth surface up. Put each ball on a wax paper square. Let
stand covered until double, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water
should still be boiling. Place steam-plate on a small wire rack in
the middle of the wok. Transfer as many buns on wax paper as will
comfortably fit onto steam-plate leaving 1 to 2 inches between the
buns. At least 2 inches space should be left between steam-plate and
the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back
onto bun surface and produce yellowish "blisters" on bun surfaces.
Continue steaming batches of buns until all are cooked.
Cal 44, Fat 0.7g, Carb 8g, Sod 35g, Fiber 0.4g, Pro 1g
S(Internet address):
https://www.allrecipes.com/recipe/7011/chinese-steamed-buns/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 44 Calories; 1g Fat (13.8%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1014