Chinese Steamed Bun (mantou)

I caution against referring to “carnal” and “spiritual” as rigid categories or classes of Christians. The idea of a distinctive class or category implies a strict line of demarcation between one group of believers and another. It suggests there are readily identifiable stages in the Christian life into which one may enter if certain things are done or out of which one may fall if other things are done. Sanctification, however, is far too fluid for such strict categorization. In other words, sanctification is a process which, because of its constantly dynamic and progressive nature, defies rigid classifications.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Breads, Chinese	32	Servings

INGREDIENTS

1	T	Yeast
1	T	Sugar
1 1/2	c	Warm water
4	c	All-purpose flour

INSTRUCTIONS

1997    
In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the
warm water and leave it for 15 minutes. Place the flour in a bowl and
make a well in the center. Pour in the yeast mixture and the  remaining
water. Mix everything to a dough. Turn it onto a floured  board and
knead until smooth. Return dough to the bowl, cover and let  it stand
in a warm place for about an hour or until doubled in size.  Punch
down, cover again and let it stand for 20 minutes longer. Knead  the
dough again and shape into rolls. Bring the water in the bottom  of a
steamer to a boil. Place the rolls in the steamer, leaving a 1-  inch
gap between them. Cook for 10 minutes, or until firm and cooked
through. Serve them hot.  Posted to MC-Recipe Digest V1 #630 by
Newdiamond@aol.com on Jun 1,

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“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 60 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 20.4mg Carbohydrates: 12.5g Fiber: <1g Sugar: <1g Protein: 1.8g