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Dai-Bao (Dough For Steamed Buns)

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  Plain flour 2 1⁄2 Cup (40 tbs)
  Baking powder 3 Teaspoon (Leveled)
  Salt 1 Teaspoon
  Castor sugar 3 Tablespoon
  White vinegar 1⁄2 Teaspoon
  Vegetable oil 2 Teaspoon
  Water 2 Cup (32 tbs) (Use As Needed)
  Sesame oil 1 Teaspoon (For brushing)

Sift flour, baking powder and salt in a bowl.
Stir in sugar and oil.
Rub well with finger tips.
Add few spoons water and 1/2 teaspoon vinegar, mix together and knead to a soft dough.
Shape into a round ball, cover with a damp cloth.
Keep aside for 30 minutes.
Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
Roll out each ball, on a very lightly floured board, into a circle about 10 cm (4 inch) in diameter.
Place a teaspoon of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint.
Make a bun and twist the top of the bun and seal it.
Place the buns on a butter paper and lightly brush with sesame oil.
Now place them in a steamer.
Steam for 20 minutes.
Serve warm.
If you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.

Recipe Summary

Main Dish

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Average: 3.7 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 169 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.35 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 264.8 mg11%

Total Carbohydrates 35 g11.6%

Dietary Fiber 0.9 g3.6%

Sugars 4.5 g

Protein 2 g4.5%

Vitamin A Vitamin C

Calcium 7% Iron 1.3%

*Based on a 2000 Calorie diet


glenn's picture
really cool,,i thought that it's hard than what i am thingking of
troy's picture
missing something.. my dough never rise.
Samina.Tapia's picture
Hi Troy, try dissolving the soda in lukewarm water then adding to the flour. This will cause the dough to rise.
Dai-Bao (Dough For Steamed Buns) Recipe