Steamed Breads

Name: Steamed Breads ( )
Yield: Makes 6 Small Loaves, or 6 Servings
Cuisine: China
Ingredients: ½ cup lukewarm milk; 3 tablespoons lard, at room temperature, or peanut oil; ⅓ cup sugar; ¼ cup lukewarm water, plus more as needed; ½ cup Pillsbury Best Bread Flour; 2 cups Pillsbury Best All-Purpose Flour; 4 teaspoons baking powder

Preparation info

Makes
6
Small Loaves

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Consumption of this traditional bread of Beijing is no longer limited to its place of birth. It is eaten widely in Hunan and Sichuan, as well as in Shanghai. It serves as a mild counterpoint to dishes hot and spicy, oily and sweet.

Ingredients

½ cup Pillsbury Best Bread Flour
2 cups Pillsbury Best All-Purpose Flour
⅓

Asia
China
Bread

Method

On a work surface, mix together the flours, sugar, and baking powder and make a well in the center. Gradually add the milk to the well and use your fingers to combine it with the flour until it is absorbed. Then add the water and work it into the flour mixture with your fingers until it is absorbed. Add the lard and continue to work the dough until it is well blended.

Using a dough scra