CHINESE BREAD ROLLS—FLOWER BUNS花卷:
5 ¼ cups all purpose flour
1 tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
2 cups warm water
2 tbsp. oil
2 tsp. baking soda
1 tbsp. water
Proof yeast with 1 cup warm water and sugar for 10
minutes. Stir down and let stand 5 minutes more.
Put 4 cups flour and salt in the mixing bowl of Standing
Mixer with dough hook attacked. Turn machine to Speed 2. Add yeast water and 1
cup warm water, ½ cup or more of flour and knead until dough clings to hook and
cleans sides of bowl. Knead dough for 2 more minutes.
Transfer dough to oiled bowl, turning to coat with
oil. Cover and let rise in warm place for 1 ½ hours or until doubled in bulk.
Punch dough down and turn out onto floured surface. Mix
water and baking soda; then add to dough, kneading to mix it in and knead for a
few minutes. Cut dough into 2 pieces. Cover and let rest 20 minutes.
Roll each piece of dough out to ½-inch thickness.
Sprinkle dough with oil and salt. Roll dough up, jelly-roll fashion into a long
roll. Cut into 2-inch pieces (9 pieces from each roll of dough). With a
chopstick, press down firmly along centre of each roll.
Cut pieces of waxed paper into 2-inch squares--18
squares in all; and sit one roll on each square. Arrange rolls in several
bamboo steamers, leaving room to spread in between rolls. Cover and let rise
for 30 minutes.
Fill a pot, large enough to allow a bamboo steamer to
fit over the rim, with 10 cups or more cold water. Bring water to a boil. Stack
bamboo steamers, one on top of the other, over the pot of boiling water. Cover top
bamboo steamer with a lid. Steam buns for 20 minutes or until puffed. Serve hot
with food.
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