CHINESE SWEET BUNS RECIPE RECIPES

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KNIFE CUT MILK SWEET BUNS RECIPE - SIMPLE CHINESE FOOD



Knife cut milk sweet buns recipe - Simple Chinese Food image

The children of white and fat steamed buns like to eat it very much, and the children of milk-flavored sweet steamed buns like it more. They make some for the children to eat early in the evening.

Provided by Do whatever you want

Total Time 2 hours

Yield 2

Number Of Ingredients 4

300 grams Flour
165 grams milk
3 grams yeast
30g White sugar

Steps:

  • Put the yeast, milk and white sugar into the bread bucket to melt the yeast.
  • Put the yeast, milk and white sugar into the bread bucket to melt the yeast.
  • The dough and dough are finished in 10 minutes.
  • Take out the dough and put it in the bread machine to ferment for 30 minutes using the bread machine fermentation menu.
  • After 30 minutes, the dough has risen.
  • Take out and knead for a while to exhaust.
  • Then roll it into a rectangle.
  • Roll up from bottom to top, and roll up tighter at all times.
  • Cut into small pieces.
  • Put it in the Dongling multifunctional pot for proofing for 25 minutes.
  • This is a good state of wakefulness.
  • Steam in a pot on cold water for 20 minutes.

CHINESE BAKED SWEET BREAD DOUGH RECIPE - FOOD.COM



Chinese Baked Sweet Bread Dough Recipe - Food.com image

Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!

Total Time 38 minutes

Prep Time 18 minutes

Cook Time 20 minutes

Yield 20 buns

Number Of Ingredients 6

1 tablespoon active dry yeast (1 package)
3 tablespoons sugar
1 cup warm milk (about 100 to 110 degrees F)
1 egg
3/4 cup vegetable oil
3 1/2 cups all-purpose flour, and more for dusting and kneading

Steps:

  • Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
  • Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
  • Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
  • Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
  • Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
  • If preparing filled buns: Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
  • If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.
  • Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.
  • Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes.

Nutrition Facts : Calories 172.5, FatContent 9.1, SaturatedFatContent 1.4, CholesterolContent 12.3, SodiumContent 10.2, CarbohydrateContent 19.4, FiberContent 0.7, SugarContent 2, ProteinContent 3.2

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