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.