Chinese Steamed Buns
|Active dry yeast||1⁄4 Ounce (1 package)|
|Warm water||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Whole wheat flour||2 3⁄4 Cup (44 tbs)|
|Mushroom cashew filling||1 Cup (16 tbs) (adjust quantity as needed)|
In a large bowl, dissolve yeast in the warm water; blend in sugar, oil, and salt.
Let stand until bubbly (about 15 minutes).
Add flour and mix until dough holds together.
Place dough on a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Meanwhile prepare mushroom cashew filling; let cool and set aside.
Turn dough out onto a lightly floured board and knead for 1 minute.
Cut dough into 12 equal pieces.
Roll each piece into a round about 4 1/2 inches in diameter.
Press outside edge of round to make it slightly thinner than the rest of the dough.
Place about 2 tablespoons filling in center of each round.
Pull edges of dough up around filling and twist to seal.
For steamed buns, place each bun, twisted side down, on a 2 inch square of foil and place on a cooky sheet.
Cover and let rise in a warm place until puffy and light (about 30 minutes).
Set with foil, in a single layer in a steamer over boiling water.
Cover and steam for 15 minutes.