Steamed Buns
In chinese food, the very popular Buns
Ingredients:
1 1/4 oz package active dry yeast
1 (2*1/4 teaspoons)
1 ts granulated sugar
1 c lukewarm water (105-115f)
3 c all-purpose flour (reserve 1 *tablespoon if mixing by 1 hand)
Cooking methods:
1. In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
2. 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.
3. 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.
