Chef Andy’s Class: Chinese Dough Recipe
Andy Anderson !
It is a basic recipe for the dough used in many Chinese recipes such as: Mantou (steamed buns), Dim Sum dishes, and Bao (steamed meat buns)… to name a few. The recipe produces a very light, yet sturdy dough that is perfect for steaming.
So, you ready… Let’s get into the kitchen.
14 oz(400g) flour, all-purpose variety
1 tspyeast, instant variety
1 oz(30ml) water, warm, but not hot
8 oz(200ml) whole fat milk
1/2 tspbaking powder
1 Tbspcanola oil
1 1/2 oz(40g) sugar, white granulated, plus an addition pinch for proofing the yeast
1 pinchsalt, finely ground, kosher variety
How to Make Chef Andy’s Class: Chinese Dough Recipe
- Chef’s Note: Test baking powder for freshness: Put a few tablespoons of warm water into a bowl and then add a teaspoon of baking powder. The mixture should make a fizzing noise and, the baking powder will begin to fizz and the water will become very cloudy with tiny bubbles. Baking powder reacts with liquids and heat, but does not react as well with cold water (even fresh powder won’t fizz much in ice water), so do not use it for this test. If it doesn’t fizz… buy fresh.
- Chef’s Note: What oil is best when I’m baking? Well, the easiest answer is that all oils are liquid fats, and can be used; however, remember this: When it comes to baking, it’s about flavor, while in cooking; it’s mainly about smoke point. Some oils, if used in baking would overpower the subtle flavor of whatever it is that you’re baking. I like canola oil for most of my baking needs because it has no flavor of its own, but other chefs will use other oils.