Chinese Yeast Bread Recipes

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CHINESE STEAMED BUNS



Chinese Steamed Buns image

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

Provided by Carol chi-wa Chung

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 24

Number Of Ingredients 10

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

Steps:

  • Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  • Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
  • Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g

JAPANESE-STYLE WHITE BREAD



Japanese-Style White Bread image

This traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread. Martha made this recipe on Martha Bakes episode 606.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 9

1/4 cup warm water (110 degrees)
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons plus 1 tablespoon sugar
3 1/4 to 3 1/2 cups bread flour, plus more for work surface
1 1/2 teaspoons coarse salt
1 cup warm milk (110 degrees)
1 large egg, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray

Steps:

  • Place warm water in a small bowl. Sprinkle over yeast and 1 1/2 teaspoons sugar and whisk to combine. Let stand until creamy, about 5 minutes.
  • Whisk together 3 1/4 cups flour, salt, and remaining tablespoon sugar in bowl of a standing mixer. Attach dough hook, and mix on low speed adding yeast mixture, milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time, up to 1/4 cup.
  • Continue kneading for 10 minutes. Add butter and mix until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.)
  • Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape it into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap sprayed with cooking spray and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
  • Place dough, top-side down, on lightly floured work surface to deflate. Shape dough into a ball and return to the buttered bowl. Cover lightly with plastic wrap sprayed with cooking spray, and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
  • Butter a 4 1/2-inch-by-8 1/2-inch loaf pan. Place dough, top-side down, on lightly floured work surface to deflate. Pat dough into a 7-inch square using your hands. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Pat dough a second time into a 7-inch square. Roll dough to form a tight log and pinch to seal. Pat the ends just enough to fit into the pan, and place the dough seam side down into the prepared pan.
  • Cover with plastic wrap sprayed with cooking spray. Let stand in a warm place until dough has risen about 3 inches beyond the top of the pan and leaves an indentation when gently pressed with a fingertip, 60 to 75 minutes.
  • Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack set in the center.
  • Remove plastic wrap, and spritz surface of dough lightly with water. Transfer to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (or 350 degrees for a convection oven) and continue to bake until deep golden-brown and an instant-read thermometer registers 190 degrees when inserted into the center of the loaf, about 25 minutes more. If browning too quickly, tent lightly with foil.
  • Transfer to a wire rack to cool slightly; turn out loaf. Brush top with butter to coat and let cool almost completely before slicing.

CHINESE BAKED SWEET BREAD DOUGH



Chinese Baked Sweet Bread Dough image

Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!

Provided by blucoat

Categories     Breads

Time 38m

Yield 20 buns

Number Of Ingredients 6

1 tablespoon active dry yeast (1 package)
3 tablespoons sugar
1 cup warm milk (about 100 to 110 degrees F)
1 egg
3/4 cup vegetable oil
3 1/2 cups all-purpose flour, and more for dusting and kneading

Steps:

  • Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
  • Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
  • Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
  • Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
  • Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
  • If preparing filled buns: Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
  • If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.
  • Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.
  • Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes.

Nutrition Facts : Calories 172.5, Fat 9.1, SaturatedFat 1.4, Cholesterol 12.3, Sodium 10.2, Carbohydrate 19.4, Fiber 0.7, Sugar 2, Protein 3.2

CHINESE STEAMED BREAD



Chinese Steamed Bread image

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.

Provided by Girl from India

Categories     Breads

Time 4h30m

Yield 24 serving(s)

Number Of Ingredients 11

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water or 1/2 cup milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil or 1 tablespoon peanut oil
1/2 teaspoon black pepper (optional)
1/2 teaspoon baking powder

Steps:

  • 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.
  • Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
  • Mix everything to a dough.
  • Turn it on to a floured work surface and knead it until it is smooth.
  • 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.
  • Punch down the dough with the back of your fist to flatten on a floured board.
  • Sprinkle the baking powder over and knead for a few minutes.
  • Shape the dough into 24 rolls.
  • Keep each ball on a wax paper and let it rise for another 30 minutes.
  • 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.
  • Bring water in the bottom of a steamer to a boil first.
  • Then place the rolls in the steamer, leaving a 1-inch gap between them.
  • Cook in batches if need be.
  • Cook them for 10-15 minutes, or until they are firm and cooked through.
  • Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
  • Serve them hot.

Nutrition Facts : Calories 44.5, Fat 0.7, SaturatedFat 0.1, Sodium 32.4, Carbohydrate 8.4, Fiber 0.3, Sugar 1.2, Protein 1.1

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