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Wenzhou Steamed Dough

Batters and Breads

Wenzhou Steamed Dough
2 and 1/2 teaspoons active dry yeast
1 Tablespoon honey
1 cup soy milk
3 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon vegetable oil
2 Tablespoons cake flour
1/2 Tablespoon cornstarch
16 three-inch squares of parchment paper
sweetened bean paste, pork paste, or sesame paste
1. Mix yeast and honey, then stir in half cup warm water and let rest until foamy, about fifteen minutes before adding the soy milk
2. Mix flour and salt, then mix into the yeast mixture. Knead until no longer sticky.
3. Coat the bowl with the oil, then put the kneaded dough in it, and cover with a cloth. Allow to rise about an hour or until double in size, then punch it down and roll half the dough into eight balls and set them aside, do likewise with the other half of the dough.
4. Spread flour and cornstarch of a pastry board, coating each ball with this mixture. Stuff each ball with two to three tablespoons of filling, pleating them, if desired, and put them on squares of parchment paper, and steam over rapidly boiling water for ten minutes, then serve.
Note: These can be steamed in advance, then steamed another three to four minutes if not refrigerated. Do so for five to six minutes if they are cold.

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