There’s been a pack of flour in the fridge for the last few months and I was starting to fear it was going to go bad. Does flour go bad? I didn’t bother to google it, rather I decided to use it. There were also three Chinese sausages (Made in Canada) in a pack in my fridge. I had been craving Steamed BBQ Pork buns, but I think this gets close.

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Ingredients Method

Ingredients

Dough

1 Teaspoon active dry yeast
3 Tablespoons White Sugar
1 3/4 Cup All-Purpose Flour
3/4 Cup Luke Warm Water
1/4 Teaspoon Salt
1 Tablespoon Vegetable or Olive Oil
1 Teaspoon Baking Powder

Filling

3 Pieces Chinese Sausage

Method

Dough

Combine all the dough ingredients into a KitchenAid.
Mix on setting '2' for 5 minutes or until uniform.
Cover and let rise until doubled in size (1-3 hours, your mileage may vary)
Once doubled, mix on setting '2' for another 5 minutes.

Bun

Slice each sausage lengthwise and again in half. This will produce four pieces about 3 inches long from each sausage.
Flatten out a handful of the dough and wrap the sausage.
Steam for 15 minutes.