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Chinese Style Steamed Sandwich Buns

Flavors.of.Asia's picture
Ingredients
  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
  Salt 1 Teaspoon
  Vegetable oil/Melted unsalted butter 2 Tablespoon
  All purpose flour 3 Cup (48 tbs) (Bleached Or Unbleached)
  Vegetable oil 1 Tablespoon (Additional)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Snack
Method: 
Boiled
Interest: 
Healthy

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