Buni’s Steamed Buns 2 ¼ teaspoon dried yeast ½ cup lukewarm water 3 cups flour 1/4 cup sugar 2 tablespoons safflower oil Proof the yeast and make a “sponge” by dissolving the yeast in lukewarm water. Add ½ cup of flour and mix thoroughly. Cover with a cloth and let rise 1 hour. Optional: take about 1 Tablespoon of chilled red bean paste and quickly roll into a ball, dusting hands with cornstarch if needed. Flatten a smaller amount of dough than for a plain bun and wrap the dough around the bean paste. Follow directions as for the plain buns. |
High-altitude Biscuits MAKES 10 TO 12 BISCUITS 4 cups White Lily plain unbleached flour 5 teaspoons Rumford baking powder 3/4 teaspoon salt 1/2 cup Crisco 1-3/4 to 2 cups buttermilk, stir in: 1/4 teaspoon soda Preheat oven to 450°F. Lightly grease a baking sheet with the shortening. Sift flour, baking powder, and salt into a mixing bowl. Work in Crisco with fingers until crumbly. Make a well in the center of the flour and work in buttermilk, a little at a time until a wet dough is formed. Try to work dough as little as possible. Clean hands with a paper towel. Sift a thin layer of flour over dough. Dust some flour on your hands and scoop about some of the dough, about 1/3 to 1/2 cup, and form into a biscuit shape, gently tossing the biscuit dough from hand to hand. Place onto the baking sheet. Biscuits should be about 2-3 inches in diameter, and fairly thick. Repeat with remaining dough, sifting more flour on top of the dough that is in the bowl if necessary. Biscuits should have sides touching. Bake for 15 to 20 minutes, or until golden brown. Adapted from the Pirates’ House Cookbook, copyright 1982 |
Sopapillas
4 cups flour 3 teaspoons baking powder 1/3 pkg. yeast ½ teaspoon salt ½ teaspoon sugar ¼ cup oil Approx. 1½ cups water 3 cups frying oil
In a large bowl put flour, baking powder, yeast, salt, and sugar; stir to combine. Add oil and mix well. Add water until dough is soft, but not watery. Knead dough well, adding more flour as needed. Cover dough with a towel and set aside to rise, about 5 minutes. Heat oil at this time to 350 –375°F . Roll into a round ball and divide into 4 smaller balls. Keep the dough covered while working with each ball. Roll each ball in to a thin, round circle a round circle. Cut the circle into 4 pieces and fry in the hot oil. To insure that the puff up while cooking, splash a small amount of the hot oil on top of the sopapilla. Turn over and cook until golden brown. Keep the oil hot, waiting if necessary to fry the remaining pieces. Serve hot with honey. |