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Chinese Bao Bun
Stir together the yeast and 3/4 cup of luke warm water and let sit for 5 minutes. In a large bowl, combine flour, sugar, milk powder, salt, baking powder, baking soda and fat and yeast mixture. Knead for 8 to 10 minutes until the side of the bowl is clean and dough is smooth. Place dough on a large cutting board and cover it with the bowl. Put it in a warm place and let the dough rise until it do. . .
Prep Time: 02:30
Cook Time: 00:15
1 pkg dry active yeast
2 cups +2 tbsp bread flour
3 tablespoons sugar
1 .5 tablespoons nonfat dry milk powder
1 tablespoon kosher salt
1/4 teaspoon baking powder, rounded
1/4 teaspoon baking soda
1 .5 tbsp lard or shortening
1Stir together the yeast and 3/4 cup of luke warm water and let sit for 5 minutes.
2In a large bowl, combine flour, sugar, milk powder, salt, baking powder, baking soda and fat and yeast mixture.
3Knead for 8 to 10 minutes until the side of the bowl is clean and dough is smooth.
4Place dough on a large cutting board and cover it with the bowl. Put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.
5Punch the dough down and turn it out onto a clean work surface. Divide dough into 16 equal pieces and roll each one into a ball.
6Cover them loosely with plastic wrap and let them rise for 30 minutes.
7After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Dust lightly with flour and fold in half.
8Set buns inside the steamer on individual pieces of parchment paper. Place steamer over a warm water bath and let buns rise for 30 to 45 minutes:
9Steam the buns for 15 minutes. Turn off heat and wait another 2 minutes before removing the steamer lid.
10Use immediately or store in freezer.
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