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Hi! I need a dough recipe for a 20L spiral mixer of chinese meat bunsI have searched the net and yahooanswers to no avail. The recipes i get usually have too much or too little of at least 2 ingredients. A recipe that can make 30pcs (60g each) would be best.I'd like to request the recipe to come with a dough starter recipe (yeast mixture + some flour, before mixing with the rest of the flour)Also, some say add the baking powder and shortening(lard) at the last stage where the dough is like a ball already, some say add it with the flour before mixing. Which should i really do first?Help would be greatly appreciated. Thank you very much


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The detail for yeilding 24 buns is here below, I couldn't find 30 buns recipe, this recipe is using fresh yeast and I'm looking for the baking powder recipe and will let you know if I found it (would need to search if from some Chinese web sites)This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook".<<<<< Basic Bun Dough Recipe >>>>>> 24 BunsNGREDIENTS:1 package dried yeast or 1 cake fresh yeast1 cup lukewarm water4 1/2 cups flour1/4 cup sugar2 tablespoons Crisco or vegetable oil1/2 cup boiling water2 tablespoons sesame seed oilPREPARATION:1) Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.2)Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well.3)Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.4) Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.5) Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).6) Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.7) Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.8) Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.9) Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.<<<<< Char Siu Bao >>>>>> (Roasted Pork Steamed Bun)Yields 24 steamed pork buns.INGREDIENTS:2 tablespoons oil1 scallion, chopped fine1 clove garlic, chopped fine1/2 pound barbecued pork cut into small cubes2 tablespoons light soy sauce2 tablespoons oyster sauce1 tablespoon sugar1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stockPREPARATION:1) Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).2) Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. 3) Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.4) Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.5) On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.6) Slice the roll crosswise into 1 inch pieces.Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.7) Place 2 tablespoons of filling in center of each round.8) Gather dough up around the filling by pleating along the edges.9) Bring the pleats up and twist securely and firmly.10) Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.11) Steam over briskly boiling water 10 minutes.May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.www.chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm