March 04, 2017
Breads, Dinner rolls or other breads, Dairy,
Asian, Budget-Friendly, Cooking For A Crowd, Quick Meals, Brunch, Christmas, Fall/Autumn, Game/Sports Day, Potluck, Rosh Hashanah, Sunday Dinner, Steam, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Yeast Rolls, Flour, Oil more
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"A feature from our Saturday paper The Weekend West. Times are estimated but have not included time for dough to rise and have estimated cooking time on doing it in 2 batches. The servings size equated to the mix making 18 buns."
Sift the flour, sugar and salt in a large bowl, in a mixer with a dough hook even better.
Then dissolve the year in the warm water and milk along with the vinegar and oil and then add that to the dry ingredients with the mixer running along with most of the cup of water, the texture you a looking for is light and soft, not stiff.
Using the dough hook continue to mix until the dough is smooth, if doing my hand, knead for 10 minutes and then cover the bowl of dough and leave to double in size - about an hour.
Then mix in the baking powder and turn out the dough on to a floured benchtop and roll it into a long sausage shape about 3cm in diameter and cut inti 18 pieces.
Roll each into a an oval shape about 3mm thick and brush each with oil and fold in half gently.
Place on a square of baking paper and repeat with the other and cover with a sheet of baking paper to again double in size.
Then heat a large bamboo steamer over a simmer wok and transfer as many pieces as will fit and cover and steam for 8 minutes, repeat with the rest and pull apart to fill.
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