Recipe: Bao Tse (Steamed Honey-Filled Buns)

Maybe you could work from this recipe.

BAO TSE (STEAMED HONEY-FILLED BUNS)

FOR THE DOUGH:
1 cup warm water (110 degrees F)
1 pkg. active dry yeast
1 tsp. sugar
1 tsp. salt
1/4 cup oil
3 1/2 cups all purpose flour, divided use
FOR THE HONEY-SESAME SEED FILLING:
4 Tbsp. honey
1 Tbsp. sugar
2 tsp. sesame seeds

FIRST, MAKE THE DOUGH:
Pour warm water into a large bowl; sprinkle with yeast. Add 1 tsp. sugar and let stand until bubbly (5 to 12 minutes).

Add salt, oil, and 2 cups flour. Beat with an electric mixer at medium speed for 5 minutes.

Using a spoon or a heavy-duty mixer, stir in 1 1/4 cups more flour to make a soft dough. Sprinkle about 1/4 cup more flour on a board. Turn out dough and knead until smooth and satiny (about 10 minutes--this is where I use the dough hook attachment for my electric mixer). Transfer to a greased bowl, turn over to grease top of dough, cover, and let rise in a warm place until almost doubled (about 1 hour).

Punch down dough. Turn out onto a lightly floured board and knead for 1 minute. Shape into a rectangle. With a floured knife, cut rectangle into quarters, then cut each quarter into thirds. Shape dough pieces into balls and let stand on a lightly floured board, covered, for about 20 minutes.

IN THE MEANTIME, MAKE YOUR HONEY-SESAME SEED FILLING:
Mix honey, 1 Tbsp. sugar, and sesame seeds. Set aside until it's time to fill the buns.

Roll each ball into a 5-inch round. Lightly moisten edges of dough with water; then pull edges up around 1 tsp. of the filling and twist at top to seal.

Place buns, sealed side down, on 2-inch squares of wax paper or parchment paper. Then set the buns, paper side down, in a steamer about two inches apart from each other. Steam the buns for about 15 minutes.

Another note said: Nightmarewriter /2007
I was at a Ghengis Khan Mongolian BBQ, and the lady said that their little sesame rolls have a bit of peanut butter in them. Maybe that will help your recipe. Something about the peanut butter adding to the dense texture in the middles.

From: amyirene_40, May 11th, 2007 10:39 pm
Adapted from source: kajafoglio's journal