Steamed Chicken Buns
Chinese chicken buns
1.5.kg flour
3 x sachet of instant dry yeast (8g per sachet)
2 or 3 cups of warm water
2 T cornflour mixed with cold water.
Filling
Chicken Breasts approximately 1kg, cut into small
pieces.
Dried shitake mushrooms 600g approximately. (Soaked in warm water before cutting)
One red onion
A heaped teaspoon of chicken stock.
2 T each of Soya Sauce and Oyster sauce.
Corn flour - enough for thicken
In a little warm water add the 3 sachets of
yeast.
In a large bowl add the flour, mix the yeast and
about 3 cups of warm water into the flour. Knead.
In the winter, preheat an oven
then put the dough into the oven to help it rise. It should take about 30 minutes or so.
In the summer leave it on the bench in a warm place
until doubled in size. When it has
doubled in size kneed again. Cut dough
into thirds. Take 1/3rd of the dough and roll it into a log shape. Divide
these into about ten portions. Roll these
out [See video} and add a spoonful of filling.
Fold them up and place onto some squares of greaseproof paper.
Filling
Sautee the onions mushrooms and chicken with some
soy, oyster sauce and powdered chicken stock
Use cornflour to thicken the mixture.
Heat a steamer until hot and steaming. Place the bun in the top steamer and steamer
for 15 minutes.
Enjoy.
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