Chinese Buns
breads, chinese
1/2 pkg active dry yeast
1/2 cup warm water -- (105ˇ-115ˇf)
2 3/4 cup flour -- (divided)
1 sesame oil
Dissolve yeast in warm water. Stir in all-purpose flour. Let rise about 30 minutes, until bubbly.
Stir in 1 1/2 to 1 3/4 cups all-purpose flour. Knead. Let rise until double in size.
Shape into 12 3-inch circles. Brush with sesame oil. Fold in half. Let rise 15 minutes. Steam 10 minutes.
NOTE: To steam, suspend a steamer or rack with buns on it over boiling water inside container with cover. Leave room for steam to circulate - Freely. Lid must fit securely. Bring water to boil over high flame. Cover and steam buns 10 minutes.
Recipe By : Ron West
From: Ron West
Date: Wed, 28 Jan 1998 06:35:27 ~0600
Yield: 12 servings