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Show naHHHBBWMMV ,11 lll M "r- LindaSue's Corner ' These popular Chinese snacking buns are made with a yeast dough and filled with tasty chicken filling. Originally from Northern China, these wholesome and delicious treats keep well and reheat easily. They can be taken along on a picnic if wrapped in foil and heated over a low charcoal flame. Chinese Steam Buns Cha Sin Boa Makes two dozen SVa to SlA cups unsifted flour 1 tablespoon sugar 'V tsp. salt 1 package dry veast IV2 cups very hot water (120-130F) 2 Tbls. peanut oil 2eggs at room temperature) 1 Vi cups minced cooked chicken Vi c. finely chopped green onion 2 tbls. soy sauce , 2 teaspoons sugar ' In a large bowl thoroughly mix IV2 cups flour, 1 tablespoon sugar, salt and undissolved yeast. Gradulty add very hot water and peanut oil. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and V cup flour. Beat a high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a still dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Placu in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Meanwhile, combine chicken, green onions, soy sauce, and remaining teaspoons sugar; set aside. Punch dough down, divide into 24 equal pieces. Shape each into 3-inch circle, with centers of circles thicker than edges. Place about 1 tablespoon prepared chicekn mixture on each circle of dough. Pull the edges up over the filling, forming a sack; pinch edges to seal. Place buns, seam sides down, on square of aluminum foil. Cover; let rise in warm place, free from draft, about 15 minutes fbuns will not double.) Place buns on foil on steamer rack or cake racks in roasting pan, electric skillet or dutch over over boiling water. Cover and steam for 12 to 15 minutes or until done. Cool slightly before serving. And now for a few tips to those who need some help .occasionally. To defrost ground beef quickly, sprinkle with the salt you plan to use for seasoning. It speeds the thawing process. To grate soft cheeses more easily, pop into the freezer for 15 .minutes before grating. Or Treat leftover baked potatoes like this; cut n half,; scoop out, mash potato with sour cream, grated cheese, chives, salt and peper, Return to shells and freeze. |