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Steamed Lotus Buns

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counts at the tips of his fingers how many things in this life truly
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La Belle Cuisine

Steamed Lotus Buns
Best of Gourmet, Vol. 1
The Editors of Gourmet,
©1986 Condé Nast Books. Random House

2 teaspoons active dry yeast
2 tablespoons sugar
About 2 2/3 cups all-purpose flour
1 teaspoon double-acting baking powder
About 1/4 cup Oriental sesame oil

In a small bowl proof the yeast with the sugar in 3/4 cup lukewarm water
for 15 minutes, or until it is foamy. In a food processor blend 2 2/3 cups
of the flour and, with the motor running add the yeast mixture in a stream,
and blend the mixture until it forms a ball of dough, adding addition flour
by tablespoons if the dough seems wet and additional warm water by
tablespoons if the dough does not gather into a ball. Knead the dough in
the processor for 30 seconds, turn it out onto a floured surface, and knead
it for 1 to 2 minutes, or until it is smooth and elastic. Put the dough in an
oiled bowl, turn it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. The dough
may be made 1 day in advance, punched down well, and chilled, covered
tightly with plastic wrap.
Punch down the dough, make a shallow trench in it, and sprinkle the baking powder in the trench. Pinch the dough together to seal in the baking powder, return the dough to the processor, and blend it for 15 seconds, or until it is combined well. Halve the dough, keeping one half covered lightly with plastic wrap, roll the remaining half into an 8-inch log on a floured surface, and cut the log into 1-inch sections. Working with 1 section at a time and keeping the remaining dough covered, roll each section cut side down into a 3 1/2-inch round, brush the rounds lightly with the sesame oil, and fold them to form half-moons. Score the buns in a crosshatch pattern with a razor blade or very sharp knife and with the blunt edge of a cleaver or knife make 3 indentations along the curved edge of each bun, pushing the dough in slightly to form a scalloped edge. Make buns with the remaining dough in the same manner.
Arrange the buns 1 inch apart on steamer trays or racks both lined with oiled parchment paper and let them rise, covered with a dish towel, in a warm place for 20 minutes, or until they are puffed slightly. Steam the buns [procedure follows] for 15 minutes, or until they are puffed and dry. The buns may be made up to 1 day in advance and kept wrapped tightly in plastic wrap. Reheat the buns, wrapped in foil, in a preheated 300-degree F oven for 15 minutes, or until they are heated through. Serve the buns warm.
Makes 16 buns. Serve with Spicy Pork and Peppers.

To Steam Food Chinese Style

Arrange the food on the latticework trays of a bamboo steamer lined with oiled parchment paper. Stack the trays so that they interlock and cover the topmost tray with the lid. In a wok bring 2 inches of water to a vigorous
boil over high heat. Set the bamboo steamer over the boiling water, making
sure that the tray sits at least 1/2 inch above the water and the bottom of
the rim rests in the water, and steam the food, adding more boiling water
if necessary to maintain the level, until it is cooked. Turn off the heat, re-
remove the lid carefully to allow the steam to disperse for a few seconds,
and remove the steamer from the wok.
To steam on an improvised rack: In a deep pan bring 2 inches of water
to a vigorous boil over high heat. Set a rack in the pan, making sure that
it is elevated at least 1/2 inch above the water. Set the food either directly
on the rack lined with oiled parchment paper or in a shallow heatproof
dish on the rack and cover the pan with a lid. Steam the food, adding
more boiling water if necessary to maintain the level, until it is cooked.
Turn off the heat, remove the lid carefully to allow the steam to disperse
for a few seconds, and remove the rack from the pan.

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