Ingredients for Chinese Steamed Buns recipe:
1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder
Directions
Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup
warm water. Allow to stand for 30 minutes.
Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and
vegetable oil. Knead until dough surface is smooth and elastic.
Roll over in a greased bowl, and let stand until triple in size, about 2
1/2 to 3 hours.
Punch down dough, and spread out on a floured board. Sprinkle
baking powder evenly on surface, and knead for 5 minutes. 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 until double, about 30 minutes.
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 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back
onto bun surface and produce yellowish “blisters” on bun surfaces.
Continue steaming batches of buns until all are cooked.
