Steamed Bun Dough (bread)

Steamed Bun Dough (bread)

Here are the chinese bun recipe so you can enjoy the Cheung Chau Bun Festival, even when it's out of date, and savor them all year long.

This is the basic recipe for the preparation of steamed bread dough used in the plate of Char Siu Bao.

For 24 muffins:

Ingredients:

1 package dry yeast or 1 fresh yeast cake

1 cup of warm water

4 1/2 cups of flour

1/4 cup of sugar

2 tablespoons of vegetable oil

1/2 cup of boiling water

2 tablespoons sesame oil

Preparation:

Dissolve the yeast in warm water. Add 1 cup of flour. Mix well. Cover with a cloth. Let rise for 1 hour, until bubbles appear. Dissolve the sugar and vegetable oil in 1/2 cup of boiling water. Stir well. Chill until lukewarm. Pour the mixture into the yeast mixture. Add 3 1/2 cups of flour. Knead the dough on a lightly floured surface until smooth. Add in a large greased bowl in a warm place. Cover with a damp cloth. Let it grow until it doubles in volume, approximately 2 hours. Divide into 2 servings. Remove the first part and knead 2 minutes. Repeat with the second. Make rolls and cut into 12 pieces (24 in total). Flatten each piece with the palm of your hand and then the roller. put sesame seed oil and fold in half so that it becomes a half moon. Press the edges firmly with a fork. Place each roll on the separate square piece of foil in the steam tray covered with a towel. Wait for the buns to double in volume, about 30 minutes. Take off the towel.

Serve with peking duck, crispy duck, or with whatever filling you want. You can be prepared in advance. Can be frozen. Thaw in a plastic bag and re-steam for 10 minutes.

More information - Cheung Chau Bun Festival

Source - Cheung chau


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