[Sca-cooks] Steamed buns

[Linda Peterson]

The best filling we ever made for steamed buns was leftover smoked turkey
moistened with plum sauce. A perfect blend of flavors.  Mirhaxa

On Sat, 1 Dec 2001, chirhart_1 wrote:
> This is a favorite of mine!
>
> Steamed Buns;                                          Filling:8 -oz. can red bean paste
> 1tsp, yeast
> 1/4 cup warm water
> 1 tbls. sugar
> 1/2cup each warm,milk,water
> 4cups flour
>
> Mix yeast and 1/4 cup water,sugar ,a couple tablespoons flour.  Let proof
>
> Mix the rest of the flour in a bowl with the milk ,water & proofed yeast- mix well.  (by hand or wooden spoon)
>
> Turn out onto floured surface kneed till elastic (ad flour if it is too sticky)
>
> After ten to fifteen min. Form into ball and place in a lightly oiled bowl. Let rise in a warm spot for an hour and a half.
>
> When risen punch down and let rise again for the same amount of time. Then take dough and knead for five or so min.
>
> roll out and cut into uniform parts you should get at least 24 parts. Take dough and form into flat rounds add tablespoonful
>
> of bean paste to center and fold into a ball.Set on wax paper till all are made.Then put them in your steam racks (or what you use
>
> to steam with) and let rise -leave space between each for rising. Steam covered  15 to 20 min.     Dim sum -YUM        chirhart
>
mirhaxa at morktorn.com