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Typical Chinese Yeast Dough

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  All purpose flour 3 1⁄2 Cup (56 tbs)
  Lard 4 Teaspoon
  Active dry yeast 5 Milliliter (1 teaspoon)
  Lukewarm water 250 Milliliter (1 cup)
  Sugar 3 1⁄4 Tablespoon
  Baking powder 2 Milliliter (1/2 teaspoon)

1. Combine 3 cups flour and lard in a large mixing bowl. Mix well with clean hands.
2. In a separate bowl, combine yeast, sugar, 1/2 cup lukewarm waster and remaining flour. Mix well.
3. Add yeast mixture to the flour-lard mixture. Blend well and slowly add the remaining 1/2 cup water. Knead for a few minutes until smooth.
4. Cover bowl with a damp towel and let rise in a warm area (78-82°F or 26-28°C) for 13/4-2 hours or until double in bulk.
5. Punch center of the risen dough; transfer to floured surface and sprinkle with baking powder. Knead for a few minutes until smooth. If necessary, sprinkle extra flour while kneading.

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