| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Dim sum | 1 | Servings | |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| 1 | Fresh compressed yeast cake | |
| 1 3/4 | c | Warm water |
| 3/4 | c | Sugar |
| 1 | t | Baking powder |
| 6 1/2 | c | All purpose flour, unsifted |
| c | over with a damp cloth and leave in a dry, warm place | |
| se of you who do not care to make this from scratc, you may |
INSTRUCTIONS
TO MAKE DOUGH: Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be fairly firm and a bit on the dry side. Knead on board for 20 minutes (you should not need to flour the board) until dough becomes elastic and smooth. Place it in a big mixing bowl, (away from drafts) until dough doubles in bulk. (Every kitchen is different. Author's dough usually takes about 2 1/2 to 3 hours to double in her electric oven, which she slightly preheats to a warm setting for 2-3 minutes then turn off.) Now punch down dough and knead again for 5 more minutes. It is now ready to be s tuffed with fillings. COMMENTS: This is just a basic yeast dough with perhaps a bit more sugar added. For use frozen bread dough as a substitute. Yield: 2 doz. buns. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 3540
Calories From Fat: 67
Total Fat: 8g
Cholesterol: 0mg
Sodium: 808.5mg
Potassium: 877.5mg
Carbohydrates: 771.3g
Fiber: 21.9g
Sugar: 151.9g
Protein: 83.9g