Basic Chinese Bun Dough
A sweet dough suitable for Chinese coconut, cocktail, or barbecued pork buns and other basic bun recipes.
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Instructions
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Start boiling water for the dough mixture.
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In a small dish, dissolve 1 teaspoon sugar in warm water, sprinkle yeast over the top, let stand 10 minutes, then stir to dissolve.
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In a large bowl, combine the remaining 1/3 cup sugar, salt, and cooking oil; add the prepared boiling water and stir until sugar dissolves.
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Stir in the egg and the activated yeast mixture.
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Slowly work in enough flour until a soft dough forms.
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Turn dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
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Place the dough in a large, greased bowl, turning once to grease the top; cover with greased waxed paper and a tea towel.
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Let dough rise in an oven with the oven light on and door closed for 1.5 to 2 hours, until doubled in bulk.
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Punch down the dough.
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Cover dough with a towel and let it rest for 5 minutes.
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Shape the dough into a 12-inch (30-centimeter) log.
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Cut the log into 12 pieces.
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Fill, shape, and bake the buns according to your desired recipe.