Ingredients
CHINESE BUN DOUGH
1 1/4 oz package active dry yeast
1 (2*1/4 teaspoons)
1 tsp granulated sugar
1 cup lukewarm water (105-115f)
3 cup all-purpose flour (reserve
1 *tablespoon if mixing by
1 hand)
Directions
In small bowl, sprinkle yeast and sugar evenly over the lukewarm
water; stir until yeast dissolves. Let stand 10 minutes or until
foamy.
In large bowl or in food processor, combine flour and yeast mixture
and mix well, or process 1 minute. If mixing by hand, sprinkle work
surface with the reserved 1 tablespoon flour; turn dough out onto
work surface and knead until dough is smooth and elastic, about 10
minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl.
Cover loosely with plastic wrap or a damp towel, and let rise until
dough triples in volume, about 3 hours. Punch down and wrap in
plastic until ready to use. Will keep 3 days in the refrigerator and
up to 2 months in the freezer.
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 11] Jan. 11, 1995.
:from Feb 95 Weight Watcher's magazine, as modified by yours truly:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 16 servings
Chinese Steamed Buns
Categories: Asian; Bread; Breads; Chinese
The History of Recipes
Written recipes as an idea can be traced far back into history, in truth as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these early cook books were just primitive pictorial instructions for food preparation.
Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. He also tells us how the chefs of Roman times made use of a wide range of herbs, including some familiar names for example bay, rue and parsley. During the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their recipes could command a high salary. Even so, it was during the 19th century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes common in their social group. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chinese Steamed Buns _t_ recipe.
