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| | 18 | == Instructions == |
| | 19 | === Buns === |
| | 20 | Buns: |
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| | 22 | 1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle. |
| | 23 | 2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture. |
| | 24 | 3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface. |
| | 25 | 4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step. |
| | 26 | 5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up. |
| | 27 | 6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom. |
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