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Chinese Steamed Buns

Ready in 4 hours

Yields 24 steamed buns

Ingredients
1 T Active Dry Yeast
1 t White Sugar
¼ c All-Purpose Flour
¼ c Water
½ c Warm Water
1 ½ c All-Purpose Flour
¼ t Salt
2 T White Sugar
1 T Vegetable Oil
½ t Baking Powder

Directions
Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Comments:
This was taken from http://bread.allrecipes.com

Sorry I haven't skipped it, I just haven't had time to get them out of my files and post them on here. I've been dealing with some medical issues with my kids. I'll be on this evening and will have several versions listed for you. The easiest and most basic recipe is on the side of the Corn Starch box. If you have a box of Corn Starch in your cupboard, just look on the side and viola, you have the most basic white sauce

I'm sorry. Which one of your kids?

Same goes for me about filling the requests. With luck Kikilon's recipe is close to what you were wanting. But it is always good to have a good bit of choices. When I have time, I will try and find some for you and some more alternatives for kikilon. 3nodding

Here is a website I use for almost all of my conversions.

This one is also handy.



Ingredients:
1 T Butter
0.9 oz Flour (0.22 cups or nearly 2 fl oz; SIFTED)
1 c Milk
Salt and White Pepper to taste

For my quick french toast, I set my bread out as I get the ingredients ready. That way the bread absorbs more of the egg mixture. What I use is 1 egg per 2 slices of bread, ie. 6 slices of bread = 3 eggs.

3 eggs
3 Tbsp milk
1 tsp Vanilla
1 tsp cinnamon

Mix well and pour onto a deep plate or a pie pan. I dip one piece of bread in the egg mixture and then flip the bread getting the other side wet with the mixture. I then place it in a skillet with 1 Tbsp melted butter. I tend to use a big skillet so I can cook 3 slices at a time. I have the heat on medium low and I turn the bread once the egg mixture has set, appx 45 - 60 seconds. (or lightly browned)

Everyone should, but the education system here in the US started out completely backwards on teaching the thing. Most people over the age of 20 see the metric system as one of the most confusing things on the face of the planet when nothing could be farther from the truth. However, I do have to say that I'm not use to masses of flour. In any case, it makes it easier to bring out my grandmothers recipes. Currently, I'm trying to write a family cookbook and thought that this guild would kind of help me in typing them up.

Sounds good, I was pretty much doing the similiar thing, I was missing something I know. It's vanilla! Although I'm trying to remember the Good Eats episode where AB did french toast. Blah I can't remember!

Thank Uni!