{"id":280074,"date":"2011-04-04T15:36:00","date_gmt":"2011-04-04T13:36:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/chinese-steamed-bread-with-chives"},"modified":"2011-04-04T15:36:00","modified_gmt":"2011-04-04T13:36:00","slug":"chinese-steamed-bread-with-chives","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/chinese-steamed-bread-with-chives\/","title":{"rendered":"Chinese Steamed Bread with Chives"},"content":{"rendered":"
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\nHere is a new “dim sum”! This recipe is quite original to accompany a spicy Chinese dish! It is a kind of salted bun cooked in the steam, decorated with spring onions. The result is visually pleasing. The recipe is very simple and you will learn a new traditional folding that is quite fun to do! Of course, if eaten as they are, they will seem a bit bland, but they are perfect as a replacement for rice in a sauce dish. <\/div>\n

\nRecipe for “steamed bread”:<\/p>\n

-300g of flour<\/span><\/b>
\n-2 teaspoons baking powder<\/span><\/b>
\n-2 teaspoons dry baker’s yeast<\/span><\/b>
\n-3 teaspoons of sugar<\/span><\/b>
\n-160ml of warm water<\/span><\/b>
\n-3-4 Chinese chives<\/span><\/b>
\n-oil<\/span><\/b>
\n-sel<\/span><\/b><\/p>\n

Start by preparing the Chinese onion. <\/i><\/p>\n

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\nSimply cut it very thinly and set it aside in a cool place while you prepare the rest of the recipe.<\/i><\/div>\n
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Put the flour on the work surface. Make a hole with your fingers and put the baking powder. <\/i>
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\nMix well.<\/i><\/div>\n


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\nMake a new hole and add the dry yeast and sugar. <\/i><\/div>\n


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\nAdd warm water to dissolve sugar and yeast. <\/i><\/div>\n


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\nDraw a circle around the well with your finger.<\/i><\/div>\n


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\nStart mixing with your fingers in the middle and then mix everything together, adding warm water little by little. Simply scrape the work surface and work the dough by hand. All of these steps can be done with a blender. <\/i><\/div>\n


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\nWork the dough for 5-10 minutes by kneading it and rolling it on itself. <\/i><\/div>\n
\nCut the dough ball in half. <\/i><\/div>\n
\nFlour the work surface and roll out a ball of dough into a fairly thin rectangle. <\/i><\/div>\n


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\nBrush oil over the entire surface. <\/i><\/div>\n


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\nSalt the entire surface with a few pinches of salt.<\/i><\/div>\n


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\nSprinkle with chopped chives.<\/i><\/div>\n
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\nThen roll up the rectangle on itself, making sure the roll is even (there should be no spirals on the sides!).<\/i><\/div>\n


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\nThe result is a dough ball. <\/i><\/div>\n


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\nCut the blood sausage into 6 or 7 slices. <\/i><\/div>\n


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\nTake a slice and place a chopstick on its surface, lengthwise.<\/i><\/div>\n


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\nThen firmly crush the stick!<\/i><\/div>\n


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\nGently remove the chopstick by pulling it to the side. <\/i><\/div>\n
\nTurn the resulting dough over. <\/i><\/div>\n


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\nThen wrap it around the chopstick. <\/i><\/div>\n


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\nWe then obtain this very characteristic small bread. <\/i><\/div>\n


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\nRemove the baguette from the side, then crush the center to flatten the bread. <\/i><\/div>\n


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\nDo the same with the remaining dough. We have two rectangles of dough for small loaves, but we can also make large loaves by rolling the dough into a single large rectangle.<\/i><\/div>\n
\nPut the breads in a steaming basket. <\/i><\/div>\n


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\nAnd leave to swell for a good hour in a damp, warm place. <\/i><\/div>\n


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\nThen cook for 8 to 10 minutes. <\/i><\/div>\n


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\nServe hot with a Chinese dish! <\/i><\/div>\n

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