| 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 |
ts |
Baking powder |
| 6 1/2 |
c |
All purpose flour; unsifted |
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, cover with a damp cloth and
leave in a dry, warm place (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 those of you who do not care to
make this from scratch, you may 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"
<steven.h.bergstein@ac.com>
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