logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Chinese Food Site

BellaOnline's Chinese Food Editor

g

Basic Dough for Chinese Steamed Buns Recipe


If you’ve ever been to a Chinese bakery you know that there are tons of different varieties of buns available. There are steamed buns, baked buns, fried treats, and a variety of meat filled buns. The recipe below is for the dough that is used in many of the steamed and baked buns. This is a basic yeast dough which is quite simple to make, however it does take some time. It must sit for 2 hours prior to use so that it can rise. If you are making filled buns, I suggest making the dough first. Then while it is left to rise, make the filling for your buns. Enjoy!

To see a video of these instructions click here.

6 cups flour
1¾ cup warm water
¼ cup sugar
1 tbsp active dry yeast
1 tbsp baking powder
2 tbsp shortening

  1. Place the flour in a large bowl and set it aside.

  2. In a medium sized bowl, mix together the warm water and the sugar. Stir thoroughly until all of the sugar has dissolved.

  3. Next, add the yeast and stir it in gently. Let the yeast sit for 10 minutes so that it activates.

  4. While the yeast mixture sits, add the baking powder to the flour stirring it with a fork until it is mixed through. You can sift these two ingredients together if you wish, but it is not necessary.

  5. After about 10 minutes the yeast should be active. The mixture should have a large amount of foam on top. Once the mixture has accumulated the foam, pour it into the flour while stirring.

  6. Then add the shortening and continue to stir until a stiff dough forms.

  7. Once a dough forms, use your hands and mix everything together thoroughly.

  8. If the dough feels too dry and is breaking apart, add just a little water and continue to mix it with your hands. At this point, the dough should be a bit sticky and malleable. Continue to mix until all of the flour is incorporated into the dough.

  9. Once everything is mixed through, knead the dough with your hands for another 10 minutes. Use the heel of your hands to press into the dough and knead it.

  10. Once the dough is done, cover it with plastic wrap and let it sit for 2 hours.

  11. After 2 hours, this dough is ready to be used in a delicious bun recipe.

This dough can be used to make the following:
Chinese Barbecued Pork Buns

Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Twitter Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Facebook Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to MySpace Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Del.icio.us Digg Basic+Dough+for+Chinese+Steamed+Buns+Recipe Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Yahoo My Web Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Google Bookmarks Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Stumbleupon Add Basic+Dough+for+Chinese+Steamed+Buns+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Chinese Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

g


g features
Ginger Chicken Fried Rice Recipe

Chinese Football Party Recipes

Stir Fried Shrimp with Bok Choy Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor