| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Breads, Chinese |
32 |
Servings |
INGREDIENTS
| 1 |
tb |
Yeast |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Warm water |
| 4 |
c |
All-purpose flour |
INSTRUCTIONS
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, 1997
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