---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE STEAMED LOTUS BUNS
Categories: Chinese, Appetizers
     Yield: 24 servings

          Stephen Ceideburg
     1    Envelope active dry yeast
     6 tb Sugar
   1/4 c  Warm water (100 degrees F.
          -to 110 degrees F.)
 3 1/2 c  All-purpose flour, + more
          -for kneading
     1 c  Warm milk (100 degrees F. to
          -110 degrees F.)
     2 ts Baking powder
          Asian sesame oil or
          -vegetable oil

 Put yeast and 1 tablespoon of the sugar into a bowl.
 Pour in warm water, stir, and let mixture stand 5
 minutes to dissolve. It should foam and bubble. If it
 does not, discard and use a fresh package of yeast.

 Put flour and remaining sugar in a food processor
 fitted with the metal blade. Turn machine on for 2
 seconds to mix ingredients. Combine yeast mixture with
 warm milk and, while the machine is running, pour milk
 down the feed tube in a steady stream. Process until
 dough forms a rough ball. If the ball is sticky, add
 flour, 1 teaspoon at a time, and process a few seconds
 longer until dough pulls away from sides of bowl.
 Remove dough to a lightly floured board.

 Knead, dusting with flour until dough is smooth and
 elastic, about 2 minutes. Form dough into a ball and
 put it into a large, lightly oiled. mixing bowl. Cover
 and set in a warm spot. Let rise until it doubles in
 size, about 1 hour.

 Punch down dough and turn out on a lightly floured
 surface. Flatten, then put the baking powder in the
 center. Fold over edges and knead until baking powder
 is thoroughly incorporated. Invert, mixing bowl over
 the dough; let rest 10 minutes.

 Divide dough in half. Cover one half, and roll the
 other half into 12-inch-long roll; cut into 12 pieces.
 Remove 1 piece and cover rest. Roll the piece into a
 flat 3 1/2 inch circle. Lightly brush one with oil;
 fold over to form a half moon. With the back of a
 knife score the half-moons crosswise at 1/4-inch
 intervals.

 Then with a chopstick, make an indentation in the
 middle of the rounded edge while the thumb and
 forefinger pinch the middle of straight edge to form a
 notch and form a leaf. Set on a 3-inch square of
 parchment paper and place in a steaming basket. (You
 will need 2 baskets, or you'll need to steam 2
 separate batches.) Repeat with remaining dough; leave
 space between buns in the basket.

 Let rise for 30 minutes, or until buns almost double
 in size, then steam over boiling water for 15 minutes.
 When done, let cool for a minute before serving.

 Makes 24 buns.

 PER BUN: 90 calories, 2 g protein, 18 g carbohydrate,
 1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg
 sodium, 0 g fiber.

 Joyce Jue writing in the San Francisco Chronicle,
 11/25/91.

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