Chinese buns – beautifully soft even for several days
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ingredients
1 kg semi-coarse flour 2,5 dl oil 3 pcs whole eggs 3 tbsp granulated sugar 1 tsp salt 1 pk baking powder 1 cube Yeast fresh 5 dl milk
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progressp>I got this recipe 30 years ago from a good friend from the spa- today many of my friends have this recipe, they all praise the amazing dough and the delicious taste of the buns, which last like fresh for 2- 3 days, unless eaten first.
1.
From sugar, a little milk and yeast make a sourdough starter and pour into sifted flour to which you have added eggs, oil, sugar, salt,baking powder, rest of milk and knead a good dough.
2.
Roll it out immediately into about 1 cm sheet, cut out rounds, which we fill with cottage cheese, poppy seed, walnut or jam filling.
3.
Wrap into a bun, which you immediately place on a greased baking sheet and further apart. Leave covered under a clean tea towel to rise for 60 minutes. Do not sweat. Fill 3 baking trays in this way.
4.
Bake at 180 degrees for about 20 minutes.
5.
Brush hot with oil, let cool a little and sprinkle with icing sugar.
6.
TIP: If the curd filling is too thin, you can add 2 tbsp of Golden Cob to the curd, sugar, egg and vanilla.
