CHINESE SUGAR BUNS
280g flour
1 package dry yeast
2 tablespoons sugar
150 ml water [lukewarm]
3 tablespoons brown sugar
½ tablespoon sesame seeds
_ dissolve sugar in lukewarm water
_ mix in yeast and leave to froth for a few minutes
_ combine flour and water with a pair of chopsticks [or a fork]
_ once the dough comes together transfer to a clean surface and knead until dough is silky and smooth
[add more water or flour if needed]
_ place dough into a bowl and cover with cling foil
_ leave to rise in a warm place [for about 1 hour - until double in size]
_ in the meanwhile carefully roast the sesame seeds
[in a pan without oil]
_ grind the sugar until you have a fine powder and combine with the sesame seeds
_ divide dough into about 12 equally sized portions
_ roll each piece into a small ball and slightly press flat
_ place about ½ teaspoon sugar mix in the center and fold closed
[bring in 3 sides of the circle and press tightly shut without trapping too much air inside]
[work fast or cover the resting dough with a wet cloth - the dough tends to dry out fast and then it won’t stick together well enough not to open back up in the steamer]
_ place each bun triangle on a small sheet of baking paper and transfer to a steamer
_ heat water to a boil and place steamer on top
_ steam for about 10 minutes [no peaking in-between]
CHINESISCHE ZUCKERKNÖDEL
280 g Mehl
1 Packung Trockenhefe
2 Esslöffel Zucker
150 ml Wasser [lauwarm]
3 Esslöffel brauner Zucker
½ Esslöffel Sesamkörner
