TO MAKE DOUGH: Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be fairly firm and a bit on the dry side. Knead on board for 20 minutes (you should not need to flour the board) until dough becomes elastic and smooth. Place it in a big mixing bowl, cover with a damp cloth and leave in a dry, warm place (away from drafts) until dough doubles in bulk. (Every kitchen is different. Authors dough usually takes about 2 1/2 to 3 hours to double in her electric oven, which she slightly preheats to a warm setting for 2-3 minutes then turn off.) Now punch down dough and knead again for 5 more minutes. It is now ready to be s tuffed with fillings. COMMENTS: This is just a basic yeast dough with perhaps a bit more sugar added. For those of you who do not care to make this from scratch, you may use frozen bread dough as a substitute. Yield: 2 doz. buns. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (558g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 366.2mg||13 %|
|Potassium 10.3mg||0 %|
|Total Carbohydrate 451g||133 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 451g|
|Protein 0g||0 %|
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.
Calories per serving: 1744
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!