Monday, March 2, 2009
Chinese Baked Bun Dough
(From the Dim Sum Dumpling Cookbook by Eileen Yin Fei Lo)
1 ½ teaspoons dry yeast
5 tablespoons sugar
1/3 cup hot water
1 1/3 cups high-gluten flour (Pillsbury Best Bread flour, enriched, bromide preferred)
1 small egg, beaten
3 ¾ tablespoons peanut oil
In a large mixing bowl, dissolve the yeast and sugar in hot water. Set in a warm place for 30 to 60 minutes, depending upon the outside temperature. (In winter the longer time will be required).
When yeast rises and a brownish foam forms on top, add flour, egg, and peanut oil, stirring continuously with your hand. Begin kneading. When the mass becomes cohesive, sprinkle a work surface with flour, place dough on it, and continue kneading. Knead for about 15 minutes, picking up dough with a scraper and sprinkling the work surface with flour to prevent sticking.
When smooth and elastic, place dough in a large bowl. Cover the bowl with a damp cloth and put it in a warm place to rise. Dough will take from 2 to 4 hours to rise, depending upon temperature (it will take longer in cold weather). Dough will perform better if stored overnight and used the next day.