Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Pokomoke Cider Pot Roast Recipe
| Meats
Type: Pokomoke Cider Pot Roast Free Cooking Recipe - Meats You got to try this! Ingredients / Directions 1 clove garlicminced1 teaspoon salt1/2 teaspoon peppercorns1 teaspoon whole allspice2 onionsdiced1 (1-inch) stick cinnamon1 tablespoon chopped parsley3 pounds bottom round of beefQ
[ read more ]
pasta with bacon and wilted spinach
| General Recipes
Cooking receipe to make pasta with bacon and wilted spinach under category General Recipes. You may find some video clips related to this receipe below.pasta with bacon and wilted spinach450g dried spaghetti tagliatelle or linguinesalt and pepper8 slices pancetta or unsmoked streak y bacon chopped2
[ read more ]
tart pastry
| General Recipes
Cooking receipe to make tart pastry under category General Recipes. You may find some video clips related to this receipe below.tart pastry100g butter225g plain tour2 egg yolksRub the butter into the flour with your fingertips. It should resemble coarse breadcrurnbs. Drop in the egg yolks and mix in
[ read more ]
Raisin Walnut Roll Bread
| Cyber Kuali
Cooking receipe to make Raisin Walnut Roll Bread under category Cyber Kuali. You may find some video clips related to this receipe below.Raisin Walnut Roll BreadBy Amy BehIngredients: (A)
[ read more ]
Cooking receipe to make steamed buns under category General Recipes. You may find some video clips related to this receipe below.
steamed buns
chinese
all regions
450g selfraising flour
175g sugar
225g warm water or milk
25g lard
parchment or greaseproof paper
Combine all the ingredients in a large bowl and mix them well into a smooth dough.
Knead the mixture for about 5 minutes on a board floured with self raising flour.
Then cover the dough with a damp tea towel and let it rest for about 1 hour in a warm place.
After this period the dough should have risen a little.
Meanwhile cut the sheets of parchment or greaseproof paper into 16 pieces 6cm square.
Take the risen dough out of the bowl and knead it again for about 5 minutes on a floured board.
If it is still sticky dust lightly with a few tablespoons of flour.
Then form it into a roll about 450cm long and about 5cm wide.
Take a sharp knife and cut the roll into equal segments.
There should be about 18 pieces.
Take a segment of dough and work it in the palm of your hand until it forms a smooth ball.
Put the ball onto a paper square.
Do the same with all the rest of the pieces and put them together with their paper bases onto a heatproof plate.
Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5cm) of water. Bring the water to the boil and then put the plate of dough balls into the steamer or onto the stand. Cover the pan tightly and turn the heat to low.
Steam the buns for about 25 minutes. (You may have to do this in two batches.)
Serve with Crispy Sichuan Duck or Peking Duck.
Alternatively you can let them cool and then pack them into a plastic bag and freeze them.
Be sure to thaw them completely before re heating.
The best way of re heating them is by re steaming as above for 10 to 15 minutes until they are thoroughly hot.
Steamed buns are popular throughout all of China. Being steamed they have no crust. Their texture is soft and light fluffy yet firm. They make a pleasing foil for savoury dishes. In the south they are often stuffed with savoury meats or sweet bean paste and served as dim sum snacks. In the north and west they are served with Smoked Tea Duck or Crispy Sichuan Duck (page 142). The Chinese would use plain flour and yeast to make these buns but I find selfraising flour is easier and quicker to use. Steamed buns reheat well and can also be frozen and once thawed re steamed. They make a delightful alternative to rice.
Serves 6
[tubepress mode=’tag’, tagValue=’steamed buns’]
