Title: CHINESE STEAMED LOTUS BUNS
Categories: Chinese, Appetizers
Yield: 24 servings

Stephen Ceideburg
1 Envelope active dry yeast
6 tb Sugar
1/4 c Warm water (100 degrees F.
-to 110 degrees F.)
3 1/2 c All-purpose flour, + more
-for kneading
1 c Warm milk (100 degrees F. to
-110 degrees F.)
2 ts Baking powder
Asian sesame oil or
-vegetable oil

Put yeast and 1 tablespoon of the sugar into a bowl.
Pour in warm water, stir, and let mixture stand 5
minutes to dissolve. It should foam and bubble. If it
does not, discard and use a fresh package of yeast.

Put flour and remaining sugar in a food processor
fitted with the metal blade. Turn machine on for 2
seconds to mix ingredients. Combine yeast mixture with
warm milk and, while the machine is running, pour milk
down the feed tube in a steady stream. Process until
dough forms a rough ball. If the ball is sticky, add
flour, 1 teaspoon at a time, and process a few seconds
longer until dough pulls away from sides of bowl.
Remove dough to a lightly floured board.

Knead, dusting with flour until dough is smooth and
elastic, about 2 minutes. Form dough into a ball and
put it into a large, lightly oiled. mixing bowl. Cover
and set in a warm spot. Let rise until it doubles in
size, about 1 hour.

Punch down dough and turn out on a lightly floured
surface. Flatten, then put the baking powder in the
center. Fold over edges and knead until baking powder
is thoroughly incorporated. Invert, mixing bowl over
the dough; let rest 10 minutes.

Divide dough in half. Cover one half, and roll the
other half into 12-inch-long roll; cut into 12 pieces.
Remove 1 piece and cover rest. Roll the piece into a
flat 3 1/2 inch circle. Lightly brush one with oil;
fold over to form a half moon. With the back of a
knife score the half-moons crosswise at 1/4-inch
intervals.

Then with a chopstick, make an indentation in the
middle of the rounded edge while the thumb and
forefinger pinch the middle of straight edge to form a
notch and form a leaf. Set on a 3-inch square of
parchment paper and place in a steaming basket. (You
will need 2 baskets, or you’ll need to steam 2
separate batches.) Repeat with remaining dough; leave
space between buns in the basket.

Let rise for 30 minutes, or until buns almost double
in size, then steam over boiling water for 15 minutes.
When done, let cool for a minute before serving.

Makes 24 buns.

PER BUN: 90 calories, 2 g protein, 18 g carbohydrate,
1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg
sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

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