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Chinese Steamed Buns
Reviews:
March 08, 2007

This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm water, I substituted 1/2 c. of warm milk which I think helped make the dough even more light and fluffy. I had to add about an extra 1/4 c. of flour because the dough was REALLY sticky and difficult to work with. The only bad thing about this recipe was that after the 3 hours for the 1st rising, I noticed that the dough had a somewhat sour aftertaste, like sourdough bread, which was more noticeable after steaming the bun (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough). So I added a pinch of baking SODA to counteract the sour flavor, and an extra 1/2 tsp of sugar because I personally like a sweeter dough. I used my own meat filling recipe to fill the bun. Yummy. UPDATE: *Tip* I've doubled the recipe with no problems -- use the same amount of yeast as in the original recipe (1 TB or approx. 1 envelope dry yeast), but double all the other ingredients. Came out just as good.

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