CHA SIEW PAO DOUGH

CHA SIEW PAO DOUGH image

Categories Bread

Yield 12 dumplings

Number Of Ingredients 6

4 cups sifted all purpose flour
1 pkg yeast
proofed in 1/4 cup warm water
1T sugar
1 cup milk
heated to lukewarm.

Steps:

1. Proof yeast in water (110-115 degrees) with the sugar. Let stand 2 to 3 minutes until bubbly and doubled. 2. Sift 4 cups flour in to large bowl. Pour in Yeast mixture and the warm milk and mix until a dough forms Or mix ingredients in Cuisinart with plastic blade until the dough leaves the side of the bowl - adjust the liquid as necessary. 3. Put in oiled bowl (turn dough over to lightly oil the top), cover and let rest for 1 1/2 to 2 hours or until doubled. 4. Punch dough down and let rise 20 to 30 minutes until doubled again. 5. Turn dough out on floured board and knead for 5 minutes until smooth and elastic. 6. Divide in half, in half again until you have 12 pieces. The dough is ready for shaping and filling.