Steamed Buns

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This is the last of the recent recipe blitz. Amanda and I made these steamed buns as an alternative to the traditional peking duck wrappers. I had been to a couple Sichuan restaurants where they served the duck with the same garnishes as Peking duck,but offer a steamed bun instead. It’s a little easier to construct and eat and I like the doughy texture of the bun.  I wasn’t able to get my mom’s recipe and used this recipe from about.com instead
Ingredients:

• 1 package dried yeast
• 1 cup lukewarm water
• 4 1/2 cup flour
• 1/4 cup sugar
• 2 tbsp oil
• 1/2 cup boiling water

Directions:

1. Dissolve the yeast in the water and then add one cup of flour.
2. Mix thoroughly and cover the mixture with cloth.  Let sit for one hour.
3. Mix sugar and oil with 1/2 cup boiling water and let sit until lukewarm.
4. Add the oil and sugar mixture to the yeast mixture and then add the rest of the flour.
5. Knead the dough lightly on a floured surface and place in a large greased bowl.
6. Cover the dough with a damp cloth and let rise for two hours.
7. Divide the dough into two portions and knead each portion until you get a more firm ball of dough.
8. Roll each portion to a log about 12 inches long and 2 inches wide.
9. Cut each log into twelve sections

At this point,my mom actually stops and just steams the sections.  However,for our purposes,we went a bit further and followed the remaining instructions on the recipe.  Whichever method you choose,place the buns in a steamer and cover with a damp cloth and allow it to rise for thirty minutes.  Place the steamer over boiling water and steam for ten minutes.