We made buns from scratch and tried our best to document the process:
We used 1/2 organic white flour, 1/2 organic whole wheat flour (along with yeast, salt and sugar).
Here was the result after some warm water was added...
...then with some more mixing...
...then after the dough was left to rise for a couple of hours...
Now for the filling, we used the following (all finely minced): ground pork, ginger, garlic, mustard greens, celery...
...shitake mushrooms, scallions, and dried shrimp.
To the solid ingredients, we added: sesame oil, soy sauce, salt, sugar, fish sauce, and ground white pepper. So this is a photo of the finished filling.
As you can see, the first bun didn't turn out very well, but the rest started to look better:
We decided to steam half and try baking the other half. The buns for baking were flipped over for a more rounded look:
...And the steamed buns 20 minutes later:
...And the baked buns 20 minutes later:
Overall, the baked buns were a bit disappointing because the dough was not fluffy like the steamed ones. It had an interesting texture that reminded me of a different kind of Chinese baked pastry...but that was not the intention. They still tasted pretty good:)
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