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…
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.
- 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!