![]() Cover the dough balls with plastic wrap to keep them from drying out while you work. Form into smooth balls and put them on the cutting board. Divide the dough into about 10 pieces, with each piece being about 3 ounces.Use the remaining ¼ cup flour to dust your cutting board. Deflate and knead the dough until smooth.Place a cotton cloth (or “steaming sheet”) in the steamer basket. Put the steamer basket next to you, so you can add buns to it as you work. Before shaping the buns, fill your steamer with about 2½ inches of water and bring to a boil.Deflate the dough and knead it again for a few minutes.Cover and let it sit on the kitchen counter for 1 hour until the dough doubles in size. ![]() Knead the dough by hand for a few minutes until smooth.Add flour and mix well for about a minute. Add the salt and stir it well with a wooden spoon.Then add the yeast and let it sit for 5 to 10 minutes until the yeast gets foamy. To cool it down so the yeast can work, add cold milk and mix it well.Add sugar and stir well. Remove from the heat. Stir with a wooden spoon until well melted. Heat the butter in a large heavy pot over medium high heat.Turn up the heat to medium high heat and stir a few minutes until the bean mixture turns thick and juicy. Add sugar, rice syrup, kosher salt, and vanilla extract.Cook for 1 hour over medium heat until the beans are very tender. Drain and put the beans into a heavy pot.They will expand to about 2½ cups of beans. ![]()
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