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.

             Stir the sugar and oil in the sponge. Add the remaining flour until a soft dough is formed.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

             Punch down the dough and divide into 2 balls. Cut each ball into eight pieces. Roll the cut pieces into balls, placing each roll on parchment paper in steamer. Cover dough with a towel and let buns rise to double in bulk, about 30 minutes. Remove towel.

             Steam the buns over briskly boiling water in a tightly covered container for 10 to 15 minutes.

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.