Chinese steamed buns <t>

16 Servings

Ingredients

Quantity Ingredient
1¼ ounce Package active dry yeast
(2*1/4 teaspoons)
1 teaspoon Granulated sugar
1 cup Lukewarm water (105-115F)
3 cups All-purpose flour (reserve
1 *tablespoon if mixing by
Hand)

Directions

CHINESE BUN DOUGH

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl.

Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Posted by thorp@... (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995.

:from Feb 95 Weight Watcher's magazine, as modified by yours truly: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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