Sticky buns have always been a favorite dish here at our house! They’re so versatile, you can put almost any meat in them, even leftovers! But we almost never have them, and this weekend I found out why: They take 3 to 3 1/2 hours to make!! That’s right, they take FOREVER to make! (almost, anyway!) But they are sooo worth the wait!Ingredients: 1 tbsp active dry yeast 1 tsp white sugar 1/4 cup flour 1/4 cup water 1/2 cup warm water 1 1/2 cups flour 1/4 tsp salt 2 tbsp white sugar 1 tbsp vegetable oil 1/2 tsp baking powder 1 Cup filling, whether meat, or red bean paste, or both
Preparation: Mix together yeast, 1 tsp sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to rise for 30 minutes: Mix in 1/2 cup warm water, flour, salt, 2 tbsp sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand til triple in size, about 2 1/2 to 3 hours: Punch down dough,, and spread out on a floured board. sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with a smooth surface up. Let stand covered for about 30 minutes, til doubled in size. Fill with your filling: Bring water to a boil in wok (or tall chili pot), and reduce heat to medium; the water should still be boiling. Place a ramekin WITH WATER IN IT in the water so the steam plate doesn’t touch the water when you put it in:
Place steam-plate on the ramekin the pot. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns.
At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of buns until all are cooked.