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Wednesday, May 05, 2004
Chinese Steamed Buns
Had the urge to eat pau(s) today so i made that for dinner.I only managed a couple of pictures though as my hands were full.Sorry about that.
1 teaspoon sugar & 1 quarter ounce active dry yeast stirred into 1 cup lukewarm water.
After the yeast mixture turned foamy(10minutes), I added it to 3 cups flour and kneaded the dough until it became "elastic".
Cover it with a damp cloth and let the dough proof for about 3 hours.Afterwhich it should look like this picture.
Divide the dough into 16 equal parts.
Roast pork filling:-
canned water chestnuts(oriental section of walmart)
light soy sauce
scallions finely chopped
red colouring(i got this from walmart)
Combine ingredients together and sautee them in a hot skillet.
Flatten each piece of dough with a rolling pin and place 1 tablespoon of pork filling in the centre.Seal up the corners with fingers and steam the buns for 20 minutes.
Not really attractive....I still need a lot of practice:)