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Name: Chinese Steamed Buns
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: Chinese
Ingredients: 3 c All-purpose flour (reserve 1 *tablespoon if mixing by Hand); 1 c water (105-115F), Lukewarm; 1 1.25-oz package active dry yeast (2*1/4 teaspoons); 1 ts Granulated sugar

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INGREDIENTS

3 c All-purpose flour ; (reserve 1 *tablespoon if mixing by Hand)
1 c water ; (105-115F), Lukewarm
1 1.25-oz package active dry yeast ; (2*1/4 teaspoons)
CHINESE BUN DOUGH
1 ts Granulated sugar

Servings

INSTRUCTIONS

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 Watchers 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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Chinese Steamed Buns

3 c All-purpose flour (reserve 1 *tablespoon if mixing by Hand)
1 c water (105-115F), Lukewarm
1 1.25-oz package active dry yeast (2*1/4 teaspoons)
 CHINESE BUN DOUGH
1 ts Granulated sugar

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 Watchers 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.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 16

Calories: 90
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 299mg		10 %
Potassium 72.9mg		2 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 17.3g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 90

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