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lost recipes
thanks yet again, Lee
" > wrote in message ... > Stormmee wrote: >> and since i am barely able to operate the email program anything >> complicated is frusterating. what makes me mad is i had a file of things >> we had tried and wanted to eat again along with things yet to try, i >> guess the steamed dumplings is where i want to start, i am thinking this >> weekend i will have a go at the congee, managed to get those again, and i >> thought steamed dumplings would be nice, the kind i want is the kind >> where you make the dough and steam them not the kind with the thin >> wrappers, thanks, Lee >> " > wrote in message >> ... >>> Stormmee wrote: >>>> i didn't want to post much until i caught up reading and collecting >>>> what recipes i could, we have had major computer issues and as a result >>>> i lost all of my recipes... so if i ask for the same thing again like >>>> say steamed dumplings that you make i apologize in advance, and i am >>>> glad to be back. > > Here's the basic yeast dough for the Andrea Nguyen steamed filled buns > from the LA Times. If its the wrong recipe, just give me a hint, and I'll > try to find it: > > Recipe: Basic yeast dough (Famian) > > Total time: 50 minutes > > Servings: Makes enough for 32 small or 16 medium buns > > Note: All-purpose flour with a moderate amount of gluten, such as widely > available Gold Medal, works best to yield tender, yet slightly chewy > dough. Unbleached flour produces terrific flavor, but bleached flour > imparts a brighter finish that some Asian cooks like. > > 1 1/2 teaspoons instant dry yeast > > 3/4 cup lukewarm water > > 2 tablespoons canola oil > > 2 tablespoons sugar > > 2 teaspoons baking powder > > Scant 3 cups (12 1/2 ounces) flour > > 1. Put the yeast in a small bowl, add the water and set aside for 1 minute > to soften. Whisk in the oil to blend and dissolve the yeast. Set aside. > > 2. To make the dough in a food processor: Combine the sugar, baking powder > and flour in the bowl of the food processor. Pulse two or three times to > combine. With the motor on, pour the yeast mixture through the feed tube > in a steady stream and allow the machine to continue running until the > dough starts coming together into a ball, about 20 seconds. (If this > doesn't happen, add lukewarm water by the teaspoon.) Let the machine > continue for 45 to 60 seconds to knead most of the dough into a large ball > that cleans the sides of the bowl; expect some dangling bits. Press on the > finished dough; it should feel medium-soft and tacky but should not stick > to your finger. > > 3. Alternatively, to make the dough by hand: Combine the sugar, baking > powder and flour in a large bowl. Make a well in the center and pour in > the yeast mixture. Slowly stir with a wooden spoon, moving from the center > toward the rim, to work in all the flour. (Add lukewarm water by the > teaspoon if this doesn't happen with relative ease.) Keep stirring as a > ragged, soft mass forms. Then use your fingers to gather and pat the dough > together into a ball. Transfer to a work surface and knead for about 5 > minutes, until smooth, fingertip-soft and slightly elastic. (You shouldn't > need any additional flour on the work surface if the dough was properly > made. Keep kneading, and after the first minute or two, the dough > shouldn't stick to your fingers. If it does, work in a sprinkling of > flour.) Press your finger into the dough; the dough should spring back, > with a faint indentation remaining. > > 4. Lightly oil a clean bowl and add the dough. Cover with plastic wrap and > put in a warm, draft-free place to rise until nearly doubled, 30 to 45 > minutes (timing will vary depending on the temperature of the room). The > dough is now ready to use. > > 5. If not using immediately, cover and refrigerate the dough until needed. > > Each of 16 servings: 104 calories; 2 grams protein; 19 grams > carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; > 62 mg. sodium. |
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Stormmee 
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