Steamed bun dough
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Steamed bun dough
  Dough    Chinese    Buns  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58522. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Steamed bun dough
 Categories: Chinese
      Yield: 6 Servings
 
  2 1/4 c  Bleached flour
    1/2 c  Sugar
  1 1/2 oz Water
  3 1/2 ts Baking powder
      3 oz Milk
      2 tb Lard
 
  Mix flour, baking powder, & sugar together on a clean surface. Make a
  "well" in the middle of the mixture. Gradually pour the milk into the
  well while using your fingers to combine it with the dry mixture.
  After the milk has been absorbed, add the H2 O and continue to work
  the dough. Add lard in small pieces and continue working the dough.
  Using a dough scraper in one hand, gather the dough together while
  kneading with the other hand. Knead for 12 - 15 minutes until it
  becomes elastic. Cover dough with a moderately damp cloth and allow
  to rest for one hour. Must be used within 1 - 2 hrs. Con't be frozen.
  If not all used within that time frame, use as starter for the
  following Form a well in 1/2 lb. of the starter and add 1 C. flour, 2
  1/2 tsp. baking powder, 1/3 C. sugar and combine well. Add 1 Tbs. HOT
  water and combine well. Add 2 Tbs. lard, combine well. Knead for 12 -
  15 as per above.  Most Chinese chefs use dough made from starter as
  they claim it tastes better.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 58522 (Apr 03, 2005)

[an error occurred while processing this directive]