Ingredients
-
-
2 1/2
-
3 1/2
-
3
-
2
-
1/2
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Bergy Dim Sum #6 Steamed sweet Bean Buns, This recipe is from the Complete Asian Cookbook I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here) However the dough is what use for other steamed Buns and will refer back to this recipe when I post other fillings, This dough worked out great, but according to my Taiwanese MIL this type of dough should be filled with meat I agree with her as I’ve had these buns with meat filling and had bean paste in a much lighter and fluffyer bun All in all though, these worked out exactly as they should have and I will use the recipe a lot since said MIL has a hard time teaching me to cook Taiwanese food 🙂 Thanks for posting!
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Steps
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1
Done
|
'--------Instructionsfor Dough----------. |
|
2
Done
|
Sift Flour and Baking Powder Into a Bowl Add Sugar and Mix, Rub in the Lard With Your Fingertips Until Evenly Distributed. |
|
3
Done
|
Add Water and Vinegar Together and Knead Until a Fairly Soft Dough. |
|
4
Done
|
Shape Into a Ball and Let It Rest, Covered, For 30 Minutes. |
|
5
Done
|
'----------Tomake the Buns-----------. |
|
6
Done
|
Divide the Dough Into10 Portions. |
|
7
Done
|
Mould Each Into a Smooth Ball. |
|
8
Done
|
Roll Each Out on a Lightly Floured Surface to a Circle About 4 Inches Across. |
|
9
Done
|
Put a Heaping Teasp of Filling in the Centre and Gather the Edges Inward, Folding and Pleating to Make a Neat Join. |
|
10
Done
|
Twist Dough to Seal. |
|
11
Done
|
Put Each Bun, Join Downwards, on a Piece of Bakers Paper, Lightly Greased With Sesame Seed Oil,in a Steamer. |
|
12
Done
|
Cover and Steam For 20 Min Utes. |
|
13
Done
|
Serve Warm. |
|
14
Done
|
(the Cooked Buns Can Be Refrigerated Overnight and Reheated by Steaming 3 Minutes Before Serving). |
|
15
Done
|
'-------------Filling------------:the Filling For This Recipe Is Simply a Teaspoon Full of the Prepared Sweet Bean Paste. |
