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Add a photoServings: 12
Ingredients
- 1 env active dry yeast
- 6 Tbsp. Sugar
- 1/4 c. Hot water (100 degrees F. to 110 degrees F.)
- 3 1/2 c. All-purpose flour, + more for kneading
- 1 c. Hot lowfat milk (100 degrees F. to 110 degrees F.)
- 2 tsp Baking pwdr Asian sesame oil or possibly vegetable oil
Directions
- Put yeast and 1 Tbsp. of the sugar into a bowl. Pour in hot water, stir, and let mix stand 5 min to dissolve. It should foam and bubble. If it does not, throw away 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 mix with hot lowfat milk and, while the machine is running, pour lowfat milk down the feed tube in a steady stream. Process till dough forms a rough ball.
- If the ball is sticky, add in flour, 1 tsp. at a time, and process a few seconds longer till dough pulls away from sides of bowl. Remove dough to a lightly floured board.
- Knead, dusting with flour till dough is smooth and elastic, about 2 min. Form dough into a ball and put it into a large, lightly oiled.
- mixing bowl. Cover and set in a hot spot. Let rise till it doubles in size, about 1 hour.
- Punch down dough and turn out on a lightly floured surface. Flatten, then put the baking pwdr in the center. Fold over edges and knead till baking pwdr is thoroughly incorporated. Invert, mixing bowl over the dough; let rest 10 min.
- Divide dough in half. Cover one half, and roll the other half into 12-inch-long roll; cut into 12 pcs. 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 create 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 healthy pinch the middle of straight edge to create 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 possibly you'll need to steam 2 separate batches.) Repeat with remaining dough; leave space between buns in the basket.
- Let rise for 30 min, or possibly till buns almost double in size, then steam over boiling water for 15 min. When done, let cold for a minute before serving.
- Makes 24 buns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 221mg | 9% |
| Potassium 129mg | 4% |
| Total Carbs 36.26g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.45g | 5% |
| Protein 5.58g | 9% |
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