Steamed Buns Recipe
Ingredients
| Self-raising flour - 1 lb 450g | ||
| Sugar - 6 oz 175g | ||
| Warm water or milk - 8 oz 225g | ||
| Lard parchment or greaseproof paper - 10 z 25g | ||
Directions
GETTING READY
1 Cut the sheets of parchment or greaseproof paper into 16 pieces, 2 1/2 inches (6cm) square.
MAKING
1 In a large bowl, combine all the ingredients.
2 Mix them well into a smooth dough.
3 On a board floured with self-raising flour, knead the mixture for about 5 minutes
4 Cover the dough with a damp tea-towel and allow it rest for about 1 hour in a warm place.
5 The dough should have risen a little after this period
6 Take the risen dough out of the bowl and knead it again for about 5 minutes on a floured board.
7 If it is sticky, dust lightly with a few tablespoons of flour.
8 Form into a roll about 18 inches (45.5cm) long and about 2inches (5cm) wide.
9 Using a sharp knife, cut the roll into equal segments, making about 18 pieces.
10 Work a segment of dough in the palm of your hand until it forms a smooth ball.
11 Put the ball onto a paper square.
12 Repeat the process with the remaining pieces.
13 Put them, together with their paper bases, onto a heatproof plate.
14 Into a wok or deep pan, set up a steamer or put a rack.
15 Fill it with 2 inches (5 cm) of water.
16 Bring the water to the boil.
17 Place the plate of dough balls into the steamer or onto the stand.
18 Cover the pan tightly and turn the heat to low.
19 Steam the buns for about 25 minutes.
SERVING
20 The steamed buns are ready to be served at this stage.
21 These are excellent with Peking Duck and Crispy Sichuan Duck
22 You can also let them cool and then pack them into a plastic bag and freeze them for a later use.
23 Be sure to thaw them completely before re-heating.
TIP
The best way of re-heating them is by re-steaming, for 10-€”15 minutes, until they are thoroughly hot.
1 Cut the sheets of parchment or greaseproof paper into 16 pieces, 2 1/2 inches (6cm) square.
MAKING
1 In a large bowl, combine all the ingredients.
2 Mix them well into a smooth dough.
3 On a board floured with self-raising flour, knead the mixture for about 5 minutes
4 Cover the dough with a damp tea-towel and allow it rest for about 1 hour in a warm place.
5 The dough should have risen a little after this period
6 Take the risen dough out of the bowl and knead it again for about 5 minutes on a floured board.
7 If it is sticky, dust lightly with a few tablespoons of flour.
8 Form into a roll about 18 inches (45.5cm) long and about 2inches (5cm) wide.
9 Using a sharp knife, cut the roll into equal segments, making about 18 pieces.
10 Work a segment of dough in the palm of your hand until it forms a smooth ball.
11 Put the ball onto a paper square.
12 Repeat the process with the remaining pieces.
13 Put them, together with their paper bases, onto a heatproof plate.
14 Into a wok or deep pan, set up a steamer or put a rack.
15 Fill it with 2 inches (5 cm) of water.
16 Bring the water to the boil.
17 Place the plate of dough balls into the steamer or onto the stand.
18 Cover the pan tightly and turn the heat to low.
19 Steam the buns for about 25 minutes.
SERVING
20 The steamed buns are ready to be served at this stage.
21 These are excellent with Peking Duck and Crispy Sichuan Duck
22 You can also let them cool and then pack them into a plastic bag and freeze them for a later use.
23 Be sure to thaw them completely before re-heating.
TIP
The best way of re-heating them is by re-steaming, for 10-€”15 minutes, until they are thoroughly hot.
Chef
