"cshenk" > wrote in message
...
> Paul M. Cook wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> >
>> > LOL, now I've been making bread for ages with a bread machine. I
>> > rarely screw up but I did yesterday.
>> >
>> > I was making my regular buttermilk bread to turn into rolls for the
>> > next few days for us all (dough mode). I got distracted helping
>> > Charlotte find some spices (she wanted this one in a sort of pizza
>> > spice set).
>> >
>> > I forgot to add the yeast. 1.5 hours later the machine beeped and
>> > there was this 1/2 normal sized ball (maybe 1/3 sized).
>> >
>> > oops. So I set up another batch of french bread as we contemplated
>> > this. (Freench later came out perfect as normal).
>> >
>> > We tested the dough and it was well developed, just not puffy. I
>> > decided to try using it for something else in an experiment. I
>> > pulled out some 10 home made sausage patties (I can later post the
>> > seasoning i use on ground pork). Cooked the pork bits and set them
>> > aside.
>> >
>> > We worked this dough very easily by hand to small flat bits and
>> > wrapped cooked sausage in it. Some sausage patties were bigger so
>> > we made a sort of bed and put a top sheet over it. Edges crimped,
>> > this baked to perfection in 18 mins or so in a preheated 400F oven.
>> >
>> > Nifty! I think I will deliberately do this again with some other
>> > things like those double sausage-looking bits that are somewhat
>> > like a kielbasa.
>>
>>
>> They are better steamed. Very similar to Siu Bao.
>>
>>
>>
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>
> Humm, not sure if this dough is right for that but maybe next time I
> sacrifice one to the gods of stemers ;-)
True, Siu Bao is made with leavened dough but they are also made with
unleavened dough. They are more like a pot sticker just with a thicker
dough. I like the way the steaming makes them chewy.
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