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| RECIPE FOR CHINESE STEAM BUNS |
Title: Chinese Steam Buns
Category: Chinese
Serves: 12
Ingredients:
| 2.00 | c | Flour | | 1.00 | pk | Yeast | | 0.25 | c | Sugar | | 0.25 | c | Dry milk | | 1.00 | c | Water; hot 120-130 deg | | 1.00 | t | Shortening | | 0.50 | t | Baking powder | | --------- | FILLING CHAR SUI --------- | | 1.00 | t | Seasame oil | | 0.50 | lb | Pork; roasted or ham; | | | Fine diced | | 3.00 | T | Green onions; chopped | | 2.50 | T | Sugar | | 4.00 | t | Soy | | 0.25 | t | Salt | | 1.00 | t | Ginger; grated | | 2.00 | t | Flour | | 2.00 | t | Cornstarch | | 0.25 | c | Water | | --------- | FILLING CHAR SUI --------- |
Instructions:
Place bamboo steamer in wok with water.
Cut 3"" circles of parchment or wax paper to place under buns in steamer.
Mix flour, yeast, sugar and milk.
Make well in center.
Pour in hot water and shortening.
Mix 2 minutes.
Sprinkle in bkg powder.
Add 1 c of the flour, 1/4/c at a time until dough is a rough but elastic mass.
Attach dough hook.
knead 10 minutes.
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Grease bowl cover tight until rises double about 45 min.
Punch down.
Divide 12 parts.
Form ball.
Press down with force.
Let rest, flatten ea into 4" circle.
Place spoon filling in center of each.
Gaather dough, pinch close.
Let rest 10 min.
on circles (No longer).
Bring water to boil Lower rack.
Cover with bamboo lid.
Cover and steam 15-20 minutes.
Lift out.
Let cool a moment or 2.
Take out rolls.
Serve warm.
Reheat covered 350 15 minutes FILLING: Char Sui; Heat oil stir fry pork, fine diced, 30 seconds.
Add onions, soy, ginger.
Mix flour and cornstarch with water.
Stir into mix.
Cook meium heat 3 minutes until thickens.
Cool.
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