Typical Chinese Yeast Dough Recipe
Ingredients
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Lard | 4 Teaspoon | |
| Active dry yeast | 1 Teaspoon | |
| Lukewarm water | 1 Cup (16 tbs) | |
| Sugar | 3 1/4 Tablespoon | |
| 1/2 teaspoon (2 ml) baking power | ||
Directions
1. Combine 3 cups flour and lard in a large mixing bowl. Mix well with clean hands.
2. In a separate bowl, combine yeast, sugar, 1/2 cup lukewarm waster and remaining flour. Mix well.
3. Add yeast mixture to the flour-lard mixture. Blend well and slowly add the remaining 1/2 cup water. Knead for a few minutes until smooth.
4. Cover bowl with a damp towel and let rise in a warm area (78-82°F or 26-28°C) for 13/4-2 hours or until double in bulk.
5. Punch center of the risen dough; transfer to floured surface and sprinkle with baking powder. Knead for a few minutes until smooth. If necessary, sprinkle extra flour while kneading.
2. In a separate bowl, combine yeast, sugar, 1/2 cup lukewarm waster and remaining flour. Mix well.
3. Add yeast mixture to the flour-lard mixture. Blend well and slowly add the remaining 1/2 cup water. Knead for a few minutes until smooth.
4. Cover bowl with a damp towel and let rise in a warm area (78-82°F or 26-28°C) for 13/4-2 hours or until double in bulk.
5. Punch center of the risen dough; transfer to floured surface and sprinkle with baking powder. Knead for a few minutes until smooth. If necessary, sprinkle extra flour while kneading.
Chef
