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.
- 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
- 3 Pieces Chinese Sausage
- 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.
- 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.