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Dai-Bao (Dough For Steamed Buns) Recipe
|Plain flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon (Leveled)|
|Castor sugar||3 Tablespoon|
|White vinegar||1⁄2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Water||2 Cup (32 tbs) (Use As Needed)|
Calories 165 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.27 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 264.8 mg11%
Total Carbohydrates 35 g11.6%
Dietary Fiber 0.9 g3.6%
Sugars 4.5 g
Protein 2 g4.5%
Vitamin A Vitamin C
Calcium 7% Iron 1.3%
*Based on a 2000 Calorie diet
Stir in sugar and oil.
Rub well with finger tips.
Add few spoons water and 1/2 teaspoon vinegar, mix together and knead to a soft dough.
Shape into a round ball, cover with a damp cloth.
Keep aside for 30 minutes.
Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
Roll out each ball, on a very lightly floured board, into a circle about 10 cm (4 inch) in diameter.
Place a teaspoon of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint.
Make a bun and twist the top of the bun and seal it.
Place the buns on a butter paper and lightly brush with sesame oil.
Now place them in a steamer.
Steam for 20 minutes.
If you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.