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Рецепт Chinese Steamed Lotus Buns
by Global Cookbook

Chinese Steamed Lotus Buns
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  Порций: 12

Ингредиенты

  • 1 env active dry yeast
  • 6 Tbsp. Sugar
  • 1/4 c. Hot water (100 degrees F. to 110 degrees F.)
  • 3 1/2 c. All-purpose flour, + more for kneading
  • 1 c. Hot lowfat milk (100 degrees F. to 110 degrees F.)
  • 2 tsp Baking pwdr Asian sesame oil or possibly vegetable oil

Инструкции

  1. Put yeast and 1 Tbsp. of the sugar into a bowl. Pour in hot water, stir, and let mix stand 5 min to dissolve. It should foam and bubble. If it does not, throw away and use a fresh package of yeast.
  2. Put flour and remaining sugar in a food processor fitted with the metal blade. Turn machine on for 2 seconds to mix ingredients. Combine yeast mix with hot lowfat milk and, while the machine is running, pour lowfat milk down the feed tube in a steady stream. Process till dough forms a rough ball.
  3. If the ball is sticky, add in flour, 1 tsp. at a time, and process a few seconds longer till dough pulls away from sides of bowl. Remove dough to a lightly floured board.
  4. Knead, dusting with flour till dough is smooth and elastic, about 2 min. Form dough into a ball and put it into a large, lightly oiled.
  5. mixing bowl. Cover and set in a hot spot. Let rise till it doubles in size, about 1 hour.
  6. Punch down dough and turn out on a lightly floured surface. Flatten, then put the baking pwdr in the center. Fold over edges and knead till baking pwdr is thoroughly incorporated. Invert, mixing bowl over the dough; let rest 10 min.
  7. Divide dough in half. Cover one half, and roll the other half into 12-inch-long roll; cut into 12 pcs. Remove 1 piece and cover rest. Roll the piece into a flat 3 1/2 inch circle. Lightly brush one with oil; fold over to create a half moon. With the back of a knife score the half-moons crosswise at 1/4-inch intervals.
  8. Then with a chopstick, make an indentation in the middle of the rounded edge while the thumb and forefinger healthy pinch the middle of straight edge to create a notch and form a leaf. Set on a 3-inch square of parchment paper and place in a steaming basket. (You will need 2 baskets, or possibly you'll need to steam 2 separate batches.) Repeat with remaining dough; leave space between buns in the basket.
  9. Let rise for 30 min, or possibly till buns almost double in size, then steam over boiling water for 15 min. When done, let cold for a minute before serving.
  10. Makes 24 buns.