Chinese Steamed Buns

Ingredients

Original recipe makes 24 steamed buns

1. 1 tablespoon active dry yeast
2. 1 1/2 cups all-purpose flour
3. 1 teaspoon white sugar
4. 1/4 teaspoon salt
5. 1/4 cup all-purpose flour
6. 2 tablespoons white sugar
7. 1/4 cup water
8. 1 tablespoon vegetable oil
9. 1/2 cup warm water
10. 1/2 teaspoon baking powder

Directions

1. Mix together yeast, 1 teaspoon glucose, 1/4 cup flour, and 1/4 cup water. Allow to take a position for half an hour.

2. Mix in 1/2 cup water, flour, salt, 2 tablespoons glucose, and vegetable oil. Massage until money area is sleek and elastic. Roll over in a greased dish, and let take a position until triple in size, about 2 1/2 to 3 hours.

3. Punch down money, and spread out on a floured board. Spread baking powder evenly on area, and knead for 5 moments. Split money into 2 areas, and position the piece you are not working with in a protected dish. Split each half into 12 areas. Shape each part into a basketball with sleek area up. Put each basketball on a wax document square. Let take a position protected until double, about half an hour.

4. Bring water to a boil in wok, and reduce heated to medium; the water should still be sizzling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buttocks on wax document as will comfortably fit onto steam-plate leaving 1 to 2 " wide between the buttocks. At least 2 " wide space should be left between steam-plate and the wok. Cover wok with lid. Vapor buttocks over sizzling water for 15 moments.

5. REMOVE LID BEFORE you turn off heated, or else water will drop back onto bun area and produce yellowish "blisters" on bun surfaces. Continue sizzling batches of buttocks until all are cooked.