*  Exported from  MasterCook  *
 
                      YUTANGZA (STEAMED CILANTRO BUNS)
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads                           Russian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast, dry
    2       ts           Sugar
      1/2   c             -- Water, lukewarm
      1/2   c            Milk
      1/2   ts           Salt
    8       tb           Butter, sweet
    3       c            Flour, unbleached
    1       c            Cilantro, fresh -- finely chop
 
                                          Approx. Cook
   Time: 2:30 In a large bowl, combine the yeast, sugar,
   and water and let proof. Stir in the milk, salt, and
   two tablespoons of the butter and mix well with a
   wooden spoon. Stir in three cups of the flour, one cup
   at a time, stirring well after each addition. Transfer
   the dough to a floured surface and knead until smooth
   and elastic, about eight minutes, adding enough of the
   remaining flour to prevent sticking. Shape the dough
   into a ball. Place in a buttered bowl and turn to
   coat. Cover with a tea towel and let rise in a warm,
   draft-free place until doubled in bulk, about 1 1/2
   hours. Punch the dough down and knead briefly. Divide
   into sixteen parts and shape each into a ball. On a
   floured surface with a floured rolling pin, roll out
   one ball to a round about 1/16 thick. Brush
   generously with melted butter and sprinkle all over
   with cilantro. Fold in the edges of the round so they
   meet in the center and roll into a smooth bun between
   the palms of your hands. Repeat with the remaining
   balls of dough. Place the buns on a buttered baking
   sheet, brush lightly with melted butter, and let them
   rise, covered, for about 20 minutes. In a bamboo or
   metal steamer set over simmering water, steam as many
   buns as will fit without touching, partially covered,
   until cooked through, about 20 minutes. Steam the rest
   of the buns. Serve slightly warm.
   
                                     --- Please to the
   Table
                                         von Bremzen &
   Welchman
  
 
 
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