Steamed Buns (pg. 81)

On to the steamed Pork buns.  Speaking of mistakes learning while doing, these had to be done twice.  The first time, I left out a key ingredient.  Extra points if you can guess while looking at the Mise En Place:

Combine the yeast and water in the mixing bowl.

Than the rest of the ingredients…

And mix.

These photo’s were taken from the first batch.  After cursing myself for leaving out one of the ingredients (hint: not always used in bread) I rushed to get the next batch going, and my photographer took off for some time with one of the nieces.

After the rise it was pretty straightforward to cut and roll the dough into 50 pieces and roll them out.  The parchment squares are hiding under the dutch tile.

Rolling 50 (or 100) buns into 4 in ovals is a bit time consuming.  This will take a lot more practice, but in the end, it was okay.  I’ll welcome any suggestions readers have on how to improve steamed bun rolling…

Nice little product placement for the chotchkie ruler found in mom’s drawer.

And into the steamer we go!

Final product:

Lessons Learned

  • Include all of the ingredients.  Have you guess what I left out of the first batch?
  • Make sure you are well stocked on all equipment.  I ran out of parchment paper.  Had enough for 50 buns, but not 1oo!  That’s a lot of parchment paper.
  • Patience, give the dough enough time to knead.  The second batch developed more glutens through enough kneading.
  • Take more photo’s.  Where is the rising dough?
  • Do not stack the buns, they need to rise again.  They were in separate sheets for the second batch.

Coming Soon: Quick Pickles!


4 Responses to “Steamed Buns (pg. 81)”

  1. 1 Gabs January 8, 2010 at 1:52 pm

    could you use a tortilla press instead of rolling? not sure what it might do to the texture, but you could experiment the next time?

  2. 2 Joe R January 11, 2010 at 12:00 am

    hey chris – nice work on this. i have no idea what you’re missing. the pork to put inside them? 🙂

    the tortilla press is a good idea. i was wondering how thin you had to get the dough and would a pasta machine work on a 1 setting. from the pictures it looks like you get the dough down to a thinness of 1 on my pasta machine. it might be too thin, but may be worth a try (although depends on how sticky the dough is and whether you can use bench flour). i know i can crank through my pasta dough on the 1 setting rather quickly, so it may help speed you up.

    • 3 chrisdenoia January 12, 2010 at 5:08 am

      I left out the fat (vegetable shortening) in the first batch. Next time I’ll use the liquid gold pork fat that I’m sure will kick it up a few levels.

      I’ll be sure to list the ingredients for future recipe’s when I ask a question like that.

  1. 1 Hash | Nose To Tail At Home Trackback on January 9, 2010 at 12:40 am

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