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Title: Chinese Steamed Buns
Categories: Lowfat Chinese
Yield: 16 Servings
| CHINESE BUN DOUGH | ||
| 1 1/4 | oz | Package active dry yeast |
| (2*1/4 teaspoons) | ||
| 1 | ts | Granulated sugar |
| 1 | c | Lukewarm water (105-115F) |
| 3 | c | All-purpose flour (reserve |
| 1 | *tablespoon if mixing by | |
| Hand) | ||
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. :from Feb 95 Weight Watcher's magazine, as modified by yours truly:
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
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