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Receta Chinese Steamed Buns
by Global Cookbook

Chinese Steamed Buns
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Ingredientes

  • 1 Tbsp. active dry yeast
  • 1 tsp white sugar
  • 1/4 c. all-purpose flour
  • 1/4 c. water
  • 1/2 c. hot water or possibly lowfat milk
  • 1 1/2 c. all-purpose flour
  • 1/4 tsp salt
  • 2 Tbsp. white sugar
  • 1 Tbsp. lard or possibly vegetable oil
  • 1/2 tsp baking pwdr 24 2 inch squares of wax paper

Direcciones

  1. Mix together yeast, 1 tsp. sugar, 1/4 c. flour, and 1/4 c. hot water. Allow to stand for 30 min.
  2. Fold in 1/2 c. hot water or possibly lowfat milk, flour, salt, 2 Tbsp. sugar, and lard or possibly vegetable oil. Knead till dough surface is smooth and elastic. Roll over in a greased bowl, and let stand till triple in size, about 2 1/2 to 3 hrs.
  3. Punch down dough, and spread out on a floured board. Sprinkle baking pwdr proportionately on surface, and knead for 5 min. 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 till double, about 30 min.
  4. 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 min.
  5. REMOVE LID BEFORE you turn off heat, or possibly else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns till all are cooked.
  6. NOTES : These Chinese dim sum have no filling. 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.