does anyone know a recipe for those steamed peach buns?
Question by kitten28110: does anyone know a recipe for those steamed peach buns?
you know….the kind like at your favorite buffet. i looked online and all i could find were pictures with a description on how they represent longetivity. i’d like a recipe for them, they’re my favorite food!
Best answer:
Answer by Swirly
No…..but I found these; is this what you mean?
I’ve never heard of steamed peach buns before…
Fresh Peach Dumplings Served with Hard Sauce
http://dessert.allrecipes.com/az/74151.asp?addtobox=1
Pretty Much Fat Free Peach Dumplings
http://www.recipezaar.com/96884
Cherry-Peach Dumplings
1 can (21 ounces) cherry pie filling
1/2 cup water
2 Tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can (16 ounces) peach slices or halves, drained
1 egg
Milk
1-1/2 cups biscuit/baking mix
Additional cinnamon and whipped cream, optional
In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to equal 1/2 cup. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer 10 minutes longer or until dumplings test done. Sprinkle with cinnamon if desired. Serve warm with whipped cream of desired. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=2131
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Starter:
1 tbsp active dry yeast
1 tsp white sugar
1/4 cup all-purpose flour
1/4 cup warm water
Dough:
1/2 cup warm water or milk
1 1/2 cups all-purpose flour
1/4 tsp salt
2 tbsp white sugar
1 tbsp vegetable or peanut oil
Filling:
1 can ready peach pie filling or peach jam
Finish-up & cooking:
1/2 tsp baking powder
Vegetable steamer
Waxed paper
Paper towel
In your mixing bowl, mix the water and flour from the “starter” stage, then sprinkle the yeast and sugar on top. (The water should be about 110 degrees to make a good environment for the yeast.) Leave it for around 15-30 minutes.
Stir in the remaining water/milk (I prefer milk), flour, salt, sugar, and oil. Mix it into dough. Flour your work surface, turn the dough onto it, and knead it until it’s smooth. Then grease a bowl lightly, return the doughball to the bowl, roll it around to coat the ball with grease, cover it, and let it stand for an hour and a half until it has doubled in size. (The original recipe called for it to rise for 2.5 to 3 hours, but the rolls I got when I did that tasted obnoxiously yeasty.)
Punch down the dough with the back of your fist, then spread it on the lightly floured working surface. Sprinkle the baking powder evenly over it and then knead it for five minutes. Then put half of the dough back in the bowl and cover it again, pull off bits of the dough you still have out, flatten them into rounds, put a tablespoon or two of filling on the round, pull the dough together over it, then pinch it closed and set it on the waxed paper with the seam side down.You should end up with about a dozen rolls, unless you feel like varying the sizes. Take out the other half of the dough and do the same thing. Then cover the rolls – a deep pan will do, as will a “tent” made out of plastic wrap and four tall glasses – and let them rise for another half hour.
Almost done! Now comes the fun part. Take the basket out of your steamer and bring the water to a boil, then reduce the heat to a simmer. Place some buns, still on their waxed paper, in the basket, leaving an inch between them. Place the basket in the steamer, put a paper towel over the top, and put the lid on over that. (This will prevent condensation from dripping back down on the buns and creating blisters.) Steam them over simmering water for 15 minutes, or until they are firm. Take them out and presto! Steamed buns! Now repeat several times, unless you happen to have a huge enough steamer to do all these at once.
You can fan the buns while they’re fresh out of the steamer to give them a shiny finish. And if you blow on them when they’re hot they’ll contract slightly, and them puff out a little when you stop.
If you are talking about the Asian steamed buns, “Shou tao” or “Sou tao,” I found a recipe on another board for them, courtesy of Danzo.
I’m pretty sure you can substitute Baking soda, sodium biocarbonate for ammonia carbonate.
http://bbs.nicemeal.com/cgi-bin/YaBB.pl?board=dessert;action=display;num=1054141347
Ingredients :
Plain Flour 8 oz, Baking Flour 1.5 tbsp, Ammonia Carboniate 1/8 tbsp
White Vinegar 1/4 tbsp, Sugar 100ml, Lard solids 1 tbsp,
Lotus Seed Paste (or Red Bean Paste) 8 oz,
Eatable Red Colouring 1/4 tbsp, 1.5″ Square Plain Paper
Steps :
1 Sift flour and baking flour well
2 Mix ammonia with 1/2 tbsp of water
3 Mix red colouring with 1.5 tbsp of water
4 Pour in Sugar, vinegar, ammonia solution and lard into bowl, mix well
5 Add in flour, mix well with solution again
6 Take out on table and knead into soft dough
7 Cover dough by a damp cloth for 15-20 minutes, knead again
8 Cover with damp cloth cloth again for 30 minutes
9 Knead dough into a long roll and divide it into small pieces
10 Press small dough into flat circle and put in some lotus seed paste
11 Make a ball shape with the fingers and stick one paper on bottom
12 Set bun into a peach shape, put into a steam case
13 Steam buns by high heat for 10 minutes
14 Press buns by the back of a knife blade to make peach shape
15 Paint the red colouring on buns surface by a tooth-brush, serve
This one of my favorite recipes. Peaches are so good.
Peach Dumplings
INGREDIENTS:
•1 cup sugar
•1 tablespoon butter
•2 cups hot water
•2 to 3 cups fresh sliced peaches, or frozen thawed
•1 cup flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 tablespoon sugar, optional
•1/2 milk or cream, more or less
•cinnamon sugar, optional
PREPARATION:
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter.
Drop large spoonfuls of batter into the boiling fruit. Cover and cook for about 20 minutes. Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream.
Serves 4 to 6.