Rich Egg Dough Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| 1/4 cup plus 1 tablespoon sugar | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Egg custard mix package | 1 | |
| Salt | 1 Teaspoon | |
| 1/4 cup unsalted butter, cut in small pieces | ||
| Vegetable oil | ||
Directions
Lightly oil a large bowl.
In a medium-size bowl, dissolve yeast in water; stir in 1 tablespoon of sugar.
Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, blend in remaining sugar, 3 cups of flour, custard mix and salt.
Add butter; process briefly to cut into flour mixture.
With processor running, pour yeast mixture through feed tube; process about 20 seconds.
Add 1/2 cup of flour; process until mixture forms a ball.
If processor begins to slow down, add remaining flour in small amounts until processor is able to handle sticky mixture and process normally.
Process dough nonstop 60 seconds.
If desired, divide dough in half and process each half separately 60 seconds.
After kneading, remove steel blade from processsor.
Oil hands lightly; remove dough.
On a lightly floured surface, knead dough 15 seconds.
Form dough in a rounded shape; rub surface lightly with oil.
Place in oiled bowl; cover with a damp kitchen towel.
Let dough rise until doubled, about 1-1/2 hours.
Punch dough down; reshape.
Let dough rise again until doubled, about 1 hour.
Punch dough down; knead briefly 10 seconds.
Form in shapes and steam as directed in selected recipe.
In a medium-size bowl, dissolve yeast in water; stir in 1 tablespoon of sugar.
Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, blend in remaining sugar, 3 cups of flour, custard mix and salt.
Add butter; process briefly to cut into flour mixture.
With processor running, pour yeast mixture through feed tube; process about 20 seconds.
Add 1/2 cup of flour; process until mixture forms a ball.
If processor begins to slow down, add remaining flour in small amounts until processor is able to handle sticky mixture and process normally.
Process dough nonstop 60 seconds.
If desired, divide dough in half and process each half separately 60 seconds.
After kneading, remove steel blade from processsor.
Oil hands lightly; remove dough.
On a lightly floured surface, knead dough 15 seconds.
Form dough in a rounded shape; rub surface lightly with oil.
Place in oiled bowl; cover with a damp kitchen towel.
Let dough rise until doubled, about 1-1/2 hours.
Punch dough down; reshape.
Let dough rise again until doubled, about 1 hour.
Punch dough down; knead briefly 10 seconds.
Form in shapes and steam as directed in selected recipe.
Chef
