punkin said:
Can you post a recipe and process fro the buns mate?
it looks like something i'd like to try and i have a few ideas for fillings.
I've made the buns a few times now using the following recipe, turns out great, follow the recipe and you will be pleased
another thing, I suggest you burn your bamboo steamer a little by letting it run dry in the wok, not enough to start a fire, but enough to give a bit of smoke for that 'authentic chinese restaurant smell'
recipe is sourced from here
http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm
This is basic recipe for making the steamed bun dough used in
Char Siu Bao
Yields 24 buns
More
Chinese Bread recipes
More
Dim Sum Recipes
Ingredients:
- 1 package dried yeast or 1 cake fresh yeast
- 1 cup lukewarm water
- 4 1/2 cups flour
- 1/4 cup sugar
- 2 tablespoons Crisco or vegetable oil
- 1/2 cup boiling water
- 2 tablespoons sesame seed oil
Preparation:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
(*Note: This recipe is reprinted from
"Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).