Chinese Leavened Dough I
breads, chinese, dumplings, loo, pies
1/4 cup sugar
1 3/4 cup warm water
1 tablespoon yeast
6 cup flour, sifted
2 tablespoon shortening
Mix first three ingredients. Let stand for ten minutes or until mixture foams. If it doesn't foam, toss it and start again. Add flour and shortening. Mix and fashion into a ball. Remove from bowl and knead on a board until smooth and elastic (you may have to add water or flour to fix the consistency). Put dough in a clean bowl, cover with a damp cloth, and let rise in a warm place until at least doubled in bulk (2 to 4 hours).
Yield: 24 buns