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  Chinese Steamed Buns
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 147
Ingredients:

MMMMMCHINESE BUN DOUGH

1 1/4 oz Package active dry yeast
(2*1/4 teaspoons)
1 tsp Granulated sugar
1 cup Lukewarm water (105-115F)
3 cup All-purpose flour (reserve
1 *tablespoon if mixing by
Hand)
Instructions:
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.

1.80á
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