BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS RECIPE - CHINESE ...
This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 Steamed buns
Number Of Ingredients 8
Steps:
- --------Instructionsfor dough----------.
- Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
- Add water and vinegar together and knead until a fairly soft dough.
- Shape into a ball and let it rest, covered, for 30 minutes.
- ----------Tomake the buns-----------.
- Divide the dough into10 portions.
- Mould each into a smooth ball.
- Roll each out on a lightly floured surface to a circle about 4 inches across.
- Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
- Twist dough to seal.
- Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
- Cover and steam for 20 min utes.
- Serve warm.
- (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
- -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
- There will be other fillings for this dough in further Dim Sum recipe suggestions.
Nutrition Facts : Calories 137, FatContent 3.5, SaturatedFatContent 1, CholesterolContent 2, SodiumContent 106.6, CarbohydrateContent 23.4, FiberContent 0.7, SugarContent 3.2, ProteinContent 2.7
CHINESE STEAMED BUNS RECIPE | ALLRECIPES
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 24 steamed buns
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 44.4 calories, CarbohydrateContent 8.4 g, FatContent 0.7 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 35 mg, SugarContent 1.2 g
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