Ingredients
-
-
1/4
-
1 3/4
-
1
-
3
-
3
-
2
-
-
2
-
1
-
-
-
-
-
Directions
Steps
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1
Done
|
To Make Dough: Dissolve Sugar in Warm Water (water Should Be as Hot as Your Finger Can Stand to Touch). Add Yeast. Let Stand 10 Minutes as Yeast Foams and Rises. |
|
2
Done
|
Sift Flours Together Twice. Place in a Large Bowl. Add Shortening, Then Slowly Add the Yeast Mixture, Incorporating It Into the Flour Gradually. Form Into a Ball. |
|
3
Done
|
Turn Onto a Floured Surface and Knead 5 to 7 Minutes, Until Smooth and Elastic. Add More Flour or Water If Necessary. Place in a Clean Bowl and Cover With a Damp Cloth. Let Rise in a Warm Place For 2 to 4 Hours, Until at Least Doubled in Bulk. |
|
4
Done
|
to Make Filling: Heat Vegetable Oil in a Wok. Add Remaining Ingredients, Except the Cornstarch Slurry, and Stir-Fry Until Hot. Bring to a Boil, Then Stir in Slurry to Thicken. Cool. |
|
5
Done
|
to Assemble Bao: Remove Warm Dough from Bowl and Knead on a Floured Surface 5 to 7 Minutes, Adding More Water If Too Dry, or More Flour If Too Wet. Form Into a Long Roll and Divide Into 24 Equal Portions. Lightly Oil a Chinese Knife or Cleaver. Place a Section of Dough Cut-Side Down on a Flat Surface and Pound With the Flat Side of the Knife. Then Press Down on the Dough With the Knife and Turn the Knife Clockwise to Form the Dough Into a Thin Circle, About Three Inches in Diameter. Use the Knife to Lift the Dough and Place It in Your Hand. |
|
6
Done
|
Place a Heaping Tablespoon of Filling Into the Circle, Gather Up the Edges and Pinch Closed in the Center. Place on a Square of Paper. (dough Is Easier to Work With When Warm. Beginners May Wish to Work With Half the Dough at a Time, Keeping the Remainder in a Warm Place.). |
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7
Done
|
Let Filled Buns Rise in a Warm Place 15 Minutes. |
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8
Done
|
Oil Steamer Baskets and Arrange Buns 1/2-Inch Apart. Fill a Wok 75 Percent With Water and Bring Water to a Boil. Steam Buns 15 Minutes Over High Heat. If Buns Are in Two Stacked Trays, Switch the Trays Midway. Serve Hot. |
