Ingredients
-
6
-
2
-
1/2
-
1/4
-
1
-
1
-
2
-
1
-
-
400
-
-
-
-
-
Directions
Chuuka Manjuu – Japanese-Style Chinese Steamed Buns, Source: I adore these, but they are a lot of work. However, they freeze well. Microwave or steam directly from the freezer., Source: I adore these, but they are a lot of work. However, they freeze well. Microwave or steam directly from the freezer.
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Steps
|
1
Done
|
The Dough: |
|
2
Done
|
Cut Up the Parchment Paper Into 24 Squares About 10 Cm / 3 Inches Square. |
|
3
Done
|
Proof the Yeast in a Bowl or Cup in the 1/4 Cup of Warm Water With a Pinch of Sugar Added, Until Foamy. |
|
4
Done
|
in a Large Bowl, Put in 5 Cups of the Flour. Make a Well in the Center, and Add the Hot Water and Mix Rapidly. |
|
5
Done
|
Add the Sugar and Yeast/Water Mixture, Baking Powder, Warm Milk, and the Shortening or Lard. Mix Well. |
|
6
Done
|
Add the Rest of the Flour Little by Little Until You Have a Workable Dough. Knead For a Few Minutes on a Floured Board Until It's Soft and Pliable. |
|
7
Done
|
Put Into a Large Bowl, Cover With a Clean Towel, and Leave in a Warm Place Until the Dough Has Doubled in Bulk, About 45 Minutes. |
|
8
Done
|
Take Out the Dough and Roll Into One Long Sausage. Cut the Dough Into 24 Pieces. Roll Each Piece Into a Ball, and Let Rest For a Bit. |
|
9
Done
|
to Fill the Buns, Flatten Each Ball So That the Middle Is Slightly Thicker Than the Edges. Put About a Tablespoon or So of Filling in the Middle. Gather Up the Edges and Pinch Them Firmly Together to Seal, Then Turn the Bun Over and Place on a Square of Parchment Paper. Let the Buns Rise For 15-20 Minutes Before Steaming. |
|
10
Done
|
Steam in a Steamer For 20 Minutes. Eat While Piping Hot. |
