Chinese Baked Sweet Bread Dough

Bereiding

Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. If should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk. Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board. Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes. Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour. Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves. Makes enough for 20 barbecued pork buns. Moet 20 minuten bakken op 350F