Steamed Flower Buns
|Sweet bun dough/Mandarin bun dough||1|
|Vegetable oil||1 Cup (16 tbs)|
|Chopped unpeeled shallots/Green onions||1⁄4 Cup (4 tbs)|
|Boiling water||6 Cup (96 tbs)|
Roll out to a thin 24" x 12" rectangle.
Heat 1 cup oil in a wok over high heat 1 minute.
Deep-fry shallots or green onions about 2 minutes until golden brown.
Remove wok from heat then remove shallots or green onions from oil with a slotted spoon, draining well over wok; set aside.
Spread shortening or lard evenly over dough to cover rectangle completely.
Sprinkle with salt and browned shallots or green onions.
Starting at a long side, roll up into a long roll.
Place the point of a sharp cleaver on cutting surface with roll under cutting edge.
Chop with a quick downward motion, making twelve 2-inch pieces.
Press the middle of each piece with a chopstick so the ends curl up and each piece resembles a flower.
Cover with a cloth and let rise 30 minutes in a warm place.
Pour 4 cups boiling water into a wok or large pot.
Arrange as many buns on a damp cloth in a steamer as will fit, leaving 1 inch between buns.
Cover and place over boiling water.
Steam over high heat 15 minutes, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.