RCI-BV.003.0001.001
Anko
Cuisines | Cuisine of Japan During winter season, you can see various kinds of steamed buns at ever
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- package active dry yeast (2¼ teaspoons)1¼ oz
- granulated sugar1 teaspoon
- lukewarm water (40-45°C)1 cup
- all-purpose flour (reserve 1 tablespoon if mixing by hand)3 cups
Method
1
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
2
In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
3
Spray large bowl with non-stick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.