first time to make Chinese steam buns (Oct.2,2011)

first time to make Chinese steam buns (Oct.2,2011)

(2011-10-03 12:29:18)[編輯][刪除]

標簽： 雜談

I am a Southern, not good at making steam buns(with meat fillings or without) but love to eat them. My husband is a Northern who loves steam buns. Finally we desided to make them this weekend home.

 

Friend Bing gave me a link in Wenxuecity.com there is a post to teach how to make steam buns. According the recipe, I prepard the ingredients.

 

Besides yeast,flour,sugar, I prepard some ground pork, leeks, dried shiitake mushroom, edible black fungus,shrimp,mashed ginger and green onions to make the fillings.

 

Cut all the ingrediens to small, mashed and fixed all together to make nice fillings. Adding soy sauce, ground black pepper powder, a little bit cooking wine, a little bit oil etc for seasoning.The fillings is ready.

 

To make good dough, first 2 tsp yeast, mix with 1 1/4 cups of warm water and half tbsp of sugar.Put it away for 5 to 10 minutes to allow it become foamy in room temperature.

 

All purpose flour 3 1/2 to 4 cups mix with sugar, add the foamy water with yeast and mix them fully. Add water or flour according to the feeling.

 

Knead the dough completely for a while until soft and smooth. Then start to make them into some small dough, spread each small dough to like a bowl to hold the fillings. Seal the fillings with the dough tight. If make the steam buns without fillings, just steam the small round shape dough directly.

 

Before steam them, allow them to sit in the steam wok with the cover on for 15 to 20 minutes. Then start to steam fully for about 15 to 20 minutes.

 

They are ready to eat.

 

Our first steam buns ended up not that good looking but me and my husband think they are delicious. My husband worked hard to knead the dough and I made the fillings. After a few hours of hard work, we enjoyed our steam buns very much.