Wok Less Yeast Less Steamed Buns Food

SIMPLE AND TASTY CHINESE STEAMED BUNS

Steps:

• Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

CHINESE STEAMED BUNS WITH BBQ PORK FILLING

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

WOK-LESS YEAST-LESS STEAMED BUNS

Steps:

• Dough:.
• Dissolve sugar in warm water.
• Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
• Gradually pour in the water solution, stirring until all the ingredients are well combined.
• Knead with lard, adding a little at a time, into the dough until smooth and elastic.
• Cover and set aside.
• Filling:.
• Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.
• Mix well and set aside.
• In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.
• Stir well to make a slurry and set aside.
• Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke.
• Stir fry pork mixture until browned, about 5 minutes.
• Add onion and stir fry 2 more minutes until onions are limp.
• Stir in cornstarch mixture and cook until thickened and bubbly.
• Cool mixture to room temperature or refrigerate to chill.
• Set aside.
• Divide the dough and filling into 24 equal portions.
• Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges.
• Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
• With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
• Twist the top of the dough to firmly seal.
• Place on a piece of parchment paper, twisted side up.
• Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack.
• Let rise 10 to 15 minutes.
• Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.
• Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.

STEAMED BUNS

Steps:

• In a small bowl, mix the sugar and salt in the water, and then mix in the yeast. Let it rest for about 15 mins, or till the surface is covered in frothy yeast.
• Add the oil to the mixture and stir it in to combine.
• In a large bowl, add the flour and make a hole in the center. Add the liquid to the hole and gradually incorporate the flour till you have a sticky mass.
• Oil your bench top with a little olive or vegetable oil, them knead the dough on the oiled surface until it forms into an elastic and smooth ball, which takes about 15 minutes. The dough should be elastic and slightly tacky but not so that it sticks to your hands.
• Roll out the dough into a tube that's about 5cm in diameter.
• Slice the tube into 16 loafs. Lay each of the loafs on its cylindrical edge, not the face, on top of a square of parchment paper, and leave for about 20-30mins to rise (or till the surface has become slightly puffy).
• Shape your buns - if at this time you wish to make filled buns, roll them into a circle, add the filling to the middle then pinch the sides together and give it a slight twist so it doesn't come undone as it steams. Leave to rest for another 30 minutes.
• Arrange the loafs in a steamer. They will expand quite a fair bit so try and leave about 3-5cm around each bun. Cover the steamer and steam over high heat for 15 minutes.
• Immediately remove from the steamer and place on a plate to cool enough so they can be handled.