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Chinese Steamed Buns
June 03, 2002

I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and didn't want to end up with too many rolls if I didn't like them. Not sure if this is's fault or the recipe's fault, but I needed to add a LOT more flour than the recipe called for in order to not end up with watery mush ... which threw off the balance of the yeast, baking soda and sugar. I basically ended up with chewy dinner rolls ... the LOOKED like dim sum, but they tasted pretty marginal.

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