Chinese Style Steamed Sandwich Buns
|Sesame seed oil||1 Tablespoon|
|Minced green onion||1⁄3 Cup (5.33 tbs)|
|Finely minced country ham||1⁄3 Cup (5.33 tbs) (Cured Or Baked)|
|Black dry roasted sesame seeds||1 Tablespoon|
|Active dry yeast||1⁄4 Ounce (1 Tablespoon, 1 Package)|
|Warm water||1 Cup (16 tbs) (110F/45C)|
|Sugar||1⁄4 Cup (4 tbs)|
|White vinegar||1 Teaspoon|
|Vegetable oil/Melted unsalted butter||2 Tablespoon|
|All purpose flour||3 Cup (48 tbs) (Bleached Or Unbleached)|
|Vegetable oil||1 Tablespoon (Additional)|
Prepare Basic Chinese Yeast Bread.
On a lightly floured surface, roll out 1/2 of dough.
With a 4-inch round cutter, cut out dough circles.
Spread top of each circle with a small amount of sesame seed oil.
Sprinkle with small amounts of green onion and ham, if desired.
Fold dough over in half-moon shapes; press lightly to seal.
Sprinkle lightly with black Dry Roasted Sesame Seeds.
Repeat with remaining dough.
Place buns in pans which will fit into a steamer tray, leaving at least 1 inch between buns for expansion.
Let stand 15 minutes.
Ina wok or deep pot, bring 6 cups water to a boil.
Place tray over boiling water.
Reduce heat to medium-high; steam 10 to 12 minutes or until done.
Basic Chinese Yeast Bread: Lightly oil a large bowl.
In a food processor fitted with the steel blade, process yeast, water and 1 tablespoon of sugar by pressing pulse button on and off several times.
Let stand 5 minutes or until foamy.
Add remaining sugar, vinegar, salt, 2 tablespoons oil and 2 cups of flour.
Process 10 seconds.
Add 1 cup of flour; process until a ball of dough forms.
If mixture has not formed a ball or is too soft and sticky to continue kneading, sprinkle in 1/4 cup of flour, 1 tablespoon at a time.
When ball forms, process 60 seconds.
Remove steel blade.
Oil hands and remove dough.
Dough should be soft and velvety.
Pat in a smooth rounded shape.
Place in oiled bowl.
Coat dough very lightly with additional oil to prevent a crust from forming.
Cover bowl with a slightly damp kitchen towel.
Let rise 1 to 1-1/2 hours or until doubled.
Punch down dough; reshape in a smooth rounded ball.
Cover again; let rise again about 1 hour or until doubled.
On a lightly floured surface, punch down dough.