SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 112.2
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 46.0 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.9 g

View full nutritional breakdown of Basic Yeast Dough for Dim Sum calories by ingredient
Report Inappropriate Recipe

Basic Yeast Dough for Dim Sum

Submitted by: CDANLY
Basic Yeast Dough for Dim Sum

Introduction

Chinese chefs use yeast bread dough for making steamed breads. The dough is twice risen, first with yeast and then with baking powder which is kneaded into the dough making it very light and fluffy. I have reduced the amount of white flour in the standard recipe and added wheat flour. I have also made this dough in a bread machine and then baked it in the oven. Chinese chefs use yeast bread dough for making steamed breads. The dough is twice risen, first with yeast and then with baking powder which is kneaded into the dough making it very light and fluffy. I have reduced the amount of white flour in the standard recipe and added wheat flour. I have also made this dough in a bread machine and then baked it in the oven.
Number of Servings: 16

Ingredients

    3 T sugar
    1 cup warm water
    1.5 t dried yeast
    1.5 cups whole wheat flour
    1.75 cups enriched white flour
    2 T oil
    1.5 t baking powder

Directions

These are the directions for steamed bread made in the standard way except for the whole wheat flour substitution made by me.

DISSOLVE the sugar in the water, then add the yeast. Stir lightly, then set aside for 10 minutes, or until foamy.

SIFT the flour into a bowl. Add the yeast mixture and the oil. Mix the ingredients into a rough dough. Knead on lightly floured surface for 8-10 minutes or until dough is smooth and elastic. If sticky, knead in a little more flour--the dough should be soft. Lightly grease bowl with oil. Place dough in bowl and turn so all sides are coated with oil. Cover bowl with damp cloth and set aside to rise in draft-free place for 3 hours.

UNCOVER dough, punch it down, and turn it out onto lightly floured surface. (If you are not using the dough right away, cover it with plastic wrap and refrigerate.) Flatten the dough and make a well in the center. Place baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking power which will activate immediately.

Fill the dough as directed in recipes for sweet Dim Sum such as Bo Loh Bau, Lin Yung Bau, etc. and steam.

If trying this dough in a baked recipe (rather than steaming): after the dough has risen, follow your usual baking temperatures and approximately the same amount of time. . .but I have found the baking time takes a little longer.


Number of Servings: 16

Recipe submitted by SparkPeople user CDANLY.






Great Stories from around the Web


Rate This Recipe