Title: STEAMED BUN DOUGH
Categories: Chinese
Yield: 6 servings
2 1/4 c Bleached flour
1/2 c Sugar
1 1/2 oz Water
3 1/2 ts Baking powder
3 oz Milk
2 tb Lard
Mix flour, baking powder, & sugar together on a clean
surface. Make a "well" in the middle of the mixture.
Gradually pour the milk into the well while using your
fingers to combine it with the dry mixture. After the
milk has been absorbed, add the H2 O and continue to
work the dough. Add lard in small pieces and continue
working the dough. Using a dough scraper in one hand,
gather the dough together while kneading with the
other hand. Knead for 12 - 15 minutes until it becomes
elastic. Cover dough with a moderately damp cloth and
allow to rest for one hour. Must be used within 1 - 2
hrs. Con't be frozen. If not all used within that time
frame, use as starter for the following Form a well in
1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp.
baking powder, 1/3 C. sugar and combine well. Add 1
Tbs. HOT water and combine well. Add 2 Tbs. lard,
combine well. Knead for 12 - 15 as per above. Most
Chinese chefs use dough made from starter as they
claim it tastes better.
