Dai-Bao (Dough For Steamed Buns)
|Plain flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon (Leveled)|
|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.
If you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.