Chinese Steamed Buns Recipe - active dry yeast

Method

• In a large bowl, dissolve yeast in the hot water, blend in sugar, oil and salt.
• Let stand till bubbly (about 15 min).
• Add in flour and mix till dough holds together.
• Place dough on a lightly floured board and knead till smooth and elastic (about 8 to 10 min).
• Turn dough over in a greased bowl; cover and let rise in a hot place till doubled (about 1 hour).
• Meanwhile prepare mushroom cashew filling; let cold and set aside.
• Turn dough out onto a lightly floured board and knead for 1 minute.
• Cut dough into 12 equal pcs.
• Roll each piece into a round about 4 1/2 inches in diameter.
• Press outside edge of round to make it slightly thinner than the rest of the dough.
• Place about 2 Tbsp.
• filling in center of each round.
• Pull edges of dough up around filling and twist to seal.
• For steamed buns, place each bun, twisted side down, on a 2 inch square of foil and place on a cookie sheet.
• Cover and let rise in a hot place till puffy and light (about 30 min).
• Set with foil, in a single layer in a steamer over boiling water.
• Cover and steam for 15 min.
• Serve hot; or possibly let cold, then wrap and chill or possibly freeze.
• To reheat, steam buns till warm (about 5 - 10 min).
• For baked buns, place buns about 2 inches apart on a greased cookie sheet.
• Cover and let rise in a hot place till puffy and light (about 30 min).
• Heat butter; brush over tops.
• Bake in a 350 degree oven till bottoms of buns turn golden (about 15 min).
• Makes 12 buns.