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    You are in: Home / Recipes / Chinese Steamed Bread Recipe
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    Chinese Steamed Bread

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    Girl from India's Note:

    This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
    2. 2
      Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
    3. 3
      Mix everything to a dough.
    4. 4
      Turn it on to a floured work surface and knead it until it is smooth.
    5. 5
      Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
    6. 6
      Punch down the dough with the back of your fist to flatten on a floured board.
    7. 7
      Sprinkle the baking powder over and knead for a few minutes.
    8. 8
      Shape the dough into 24 rolls.
    9. 9
      Keep each ball on a wax paper and let it rise for another 30 minutes.
    10. 10
      You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
    11. 11
      Bring water in the bottom of a steamer to a boil first.
    12. 12
      Then place the rolls in the steamer, leaving a 1-inch gap between them.
    13. 13
      Cook in batches if need be.
    14. 14
      Cook them for 10-15 minutes, or until they are firm and cooked through.
    15. 15
      Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
    16. 16
      Serve them hot.

    Ratings & Reviews:

    • on July 02, 2006

      45

      Just finished making these (finally!). Their texture is deliciously light and fluffy, I think this is what clouds taste like. Put one in my bento box for dinner tomorrow. Even my sister (world's fussiest eater) has asked for them! Have only given it four stars as its a bit of a pain to make. surely there must be a simpler way!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2006

      45

      These were very different and good plus being fun to make. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2006

      I can't wait to try this myself. I've been looking for a steamed bread recipe similar to this. PF Changs serves a phenominal steamed bread-- its like eating the pilsbury dough boy himself!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chinese Steamed Bread

    Serving Size: 1 (19 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 44.4
     
    Calories from Fat 6
    13%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 32.3 mg
    1%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.2 g
    5%
    Protein 1.1 g
    2%

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