Marions Steamed Bread Recipes

CHINESE STEAMED BUNS

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.

STEAMED BAO BUNS

Steps:

• Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
• Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
• Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
• Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
• Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
• Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
• Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.

MARIONS BEST EVER APPLE PIE

Steps:

• To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs.
• Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes.
• Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge.
• Preheat oven to 425 degrees F.
• Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl.
• Sprinkle bread crumbs evenly over pie shell.
• Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre.
• Roll out other half of dough to fit top of pie.
• Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk.
• Place top layer of dough on pie.
• Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting.
• Prick pie with fork in at least a dozen places to let steam escape.
• Brush with eggwash.
• Bake 15 minutes.
• Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown.

MARION’S STEAMED BREAD

Steps:

• Bring water to a boil and pour it into a pan or kettle large enough to hold the ring mold or coffee cans. Use enough water to fill the pan halfway. Oil the inside of the ring mold or coffee cans. In a bowl, combine flours, cornmeal, baking soda and salt, and stir. In another bowl, combine molasses and clabbered milk and stir to combine. Pour the liquid ingredients into the dry, along with the thyme and blend together. Stir in the currants and nuts just to mix them in. Pour the batter into the oiled pan. Place the pan into the larger pan or kettle with the boiling water. Add enough water to come halfway up the sides of the ring mold or cans. Place a plate or flat pan over top of the ring mold or cover the top of the cans with foil. Put the lid on the pan or kettle and bring to a slow boil. Steam the bread for about 11⁄2 to 2 hours. It is done when it is springy to the touch and no longer sticky. Remove the bread from the hot water and cool for about 10 minutes. Carefully turn the hot bread out of the ring mold or cans and place on a rack to cool. Slice and serve warm, plain or with butter or cream cheese. The bread should keep for about a week, and also freezes very well. Recipe courtesy of Susan Belsinger