Basic dough - This dough makes slightly sweet, light and fluffy buns. Use this dough to make Chinese cocktail buns.
This recipe uses bread flour, which has a high protein and high gluten content which helps the bread rise and take shape.
This recipe uses bread flour, which has a high protein and high gluten content which helps the bread rise and take shape.
Ingredients:
- 1/3 cup (75 ml) very warm water
- 1 teaspoon (5 ml) granulated sugar
- 2 teaspoons (10 ml) active dry yeast
- 1/3 cup (75 ml) granulated sugar
- 1/2 teaspoon (2 ml) salt
- 3 tablespoons (50 ml) cooking oil
- 1/4 cup (60 ml) boiling water
- 1 large egg, fork-beaten
- Approximately 2 1/4 cups (550 ml) white bread flour
Preparation:
1. Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
2. Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
3. Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk. Punch dough down. Cover. Let rest for 5 minutes. Shape into 12 inch (30 cm) log. Cut into 12 pieces. Fill, shape and bake buns according to desired recipes. Makes 12 buns.
To Proof Overnight: Knead dough and place in large greased bowl, turning once to grease top. Cover with greased plastic wrap and chill overnight. Punch dough down. Cover. Let rest for 5 minutes. Fill and shape buns as desired.
This recipe is reprinted with permission from Chinese Cooking (Company's Coming).
More Dough Recipes
Steamed Bun Dough - used to make Char Siu Bao
2. Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
3. Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk. Punch dough down. Cover. Let rest for 5 minutes. Shape into 12 inch (30 cm) log. Cut into 12 pieces. Fill, shape and bake buns according to desired recipes. Makes 12 buns.
To Proof Overnight: Knead dough and place in large greased bowl, turning once to grease top. Cover with greased plastic wrap and chill overnight. Punch dough down. Cover. Let rest for 5 minutes. Fill and shape buns as desired.
This recipe is reprinted with permission from Chinese Cooking (Company's Coming).
More Dough Recipes
Steamed Bun Dough - used to make Char Siu Bao
