tag:blogger.com,1999:blog-14435557.post4077184293564757561..comments2024-03-11T22:41:53.104+09:00Comments on My Kitchen: Chinese Steamed Meat Bun /生肉包 + How To Pleat A BunLydiahttp://www.blogger.com/profile/08466490117794441716noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-14435557.post-12002776918156278912014-01-21T13:37:48.611+09:002014-01-21T13:37:48.611+09:00Hi Thein Aung,
It is better to use baking powder ...Hi Thein Aung,<br /><br />It is better to use baking powder as baking soda will cause yellowish (or yellowish spots) bun. And the taste wise will also different, not recommend to use baking soda in this one even though they have same function. Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-79457793731875089072014-01-19T00:22:06.242+09:002014-01-19T00:22:06.242+09:00Hi Lydia, thanks for your great recipe,yesterday I...Hi Lydia, thanks for your great recipe,yesterday I found your site and prepare to make that lovely bun.Fortunately I got Hong Kong pau flour and all other things.But mistakenly I bought baking soda instead of baking powder. can I use the same amount(10g) as in your recipe. <br />Thein Aung Yangon,Myanmar.Anonymoushttps://www.blogger.com/profile/00750689978765603021noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-35040909106026366772012-09-10T17:40:15.404+09:002012-09-10T17:40:15.404+09:00Hi! tried your recipe, and with a few tweaks that ...Hi! tried your recipe, and with a few tweaks that I read from the comments below the pao turned out great:) Thanks you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-78921577966113204852012-09-08T17:36:47.925+09:002012-09-08T17:36:47.925+09:00Mel,
Sorry to hear that.
Good stir is not enough...Mel,<br /><br />Sorry to hear that. <br />Good stir is not enough, perhaps you have to knead the dough longer after adding in baking powder mixture. <br />Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-49199581190842639132012-09-06T13:07:54.832+09:002012-09-06T13:07:54.832+09:00Hi
I've followed exactly the steps in making t...Hi<br />I've followed exactly the steps in making the dough/buns but after steaming right after I opened the lid of my steamer, OMG!! it was with dotted yellow over! Is it that I didn't dissolved well enough the baking powder? I did give it a good stir to make sure it was dissolved well enough only I put it in the dough. Sigh! Melhttps://www.blogger.com/profile/15252699231171668682noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-67917567295516227502011-01-18T19:07:13.300+09:002011-01-18T19:07:13.300+09:00Lana,
Glad to hear that and thanks for your comme...Lana, <br />Glad to hear that and thanks for your comment, hopefully you able to find some HK flour soon.<br /><br />Kim,<br />If leaving at room temp (summer), must consume within 6rs. Well, food safety guide suggests that any cooked food must consume within 4 hrs. If keep in the fridge, up to 5 days (need to reheat before serving) and freezer up to 3mths (in ziplock bag).<br /><br />cheers,<br Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-36614381397446416962011-01-18T17:58:42.555+09:002011-01-18T17:58:42.555+09:00Hi Lydia,
May I ask how long can I keep the buns ...Hi Lydia, <br />May I ask how long can I keep the buns after I've steamed it?Kimnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-80111145188666733402011-01-11T06:27:19.329+09:002011-01-11T06:27:19.329+09:00Hi Lydia,
Thank you for your respond. I used you...Hi Lydia,<br /><br />Thank you for your respond. I used your steam bun recipe yesterday and my buns came out perfect except, its not as white as yours. I used bleached all purpose flour with wheat starch instead, of hong kong flour. But, it's getting a lot whiter than my previous steam buns.<br /><br />big thanks,<br />LanaLananoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-79609822377543909442011-01-10T22:21:37.002+09:002011-01-10T22:21:37.002+09:00Hi Lana,
If you can find bleached flour there, m...Hi Lana, <br /><br />If you can find bleached flour there, maybe you can give it a try. Well, sorry that I can tell u where to get HK flour in your location. <br /><br />Another thing you can try to produce whiter buns is to make sure the steamer is not too hot. From my past experiences, bun turned out yellowish if I use rice cooker for steaming (with very tight cover). And, buns came out nicely Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-74050616034199747622011-01-10T06:44:34.659+09:002011-01-10T06:44:34.659+09:00Hi Lydia,
I love making steam bun, but my buns do...Hi Lydia,<br /><br />I love making steam bun, but my buns doesn't seem to be as white as yours. I tried to use vinegar both in the dough and the water use for steaming the bun, but still it doesn't seem as white as I wanted it to. But, I use all purpose flour though, because I don't know where to get hong kong flour. I tried to go to every asian store in my town, but they don'tLananoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-68381887000780836472010-10-14T17:23:58.026+09:002010-10-14T17:23:58.026+09:00Hi Audrey,
Thanks for the feedback. Try to reduce...Hi Audrey, <br />Thanks for the feedback. Try to reduce the amount of water a little bit, see if the dough still too soft. All the best.<br /><br />cheers,<br />LydiaLydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-19884464372891812052010-10-11T11:41:05.985+09:002010-10-11T11:41:05.985+09:00Hi Lydia
Just want to thank you for your recipe.Th...Hi Lydia<br />Just want to thank you for your recipe.The paus turned out well except for the pleating.Found it difficult to pleat as the dough was too soft/limp.Any tips?<br /><br />AudreyAudreynoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-9019128151772558692010-10-09T16:49:06.276+09:002010-10-09T16:49:06.276+09:00Hi,
If you can't find HK flour, use low protei...Hi,<br />If you can't find HK flour, use low protein flour (aka cake flour) or just all-purpose flour. All the best!Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-63669885611158657042010-10-09T13:24:42.709+09:002010-10-09T13:24:42.709+09:00Hi Lydia,
Can I check with you if I could use brea...Hi Lydia,<br />Can I check with you if I could use bread flour instead? I live in USA and I can't seem to find any HK flour! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-48190071297367395292010-05-19T14:09:41.812+09:002010-05-19T14:09:41.812+09:00Hi Sharon,
There are some chinese pastry recipes c...Hi Sharon,<br />There are some chinese pastry recipes called for icing sugar.<br />Well, to me, buns made with icing sugar softer and more cotton-like texture. As far as I know, icing sugar contains some anti-caking properties... not sure that's reason? I have also tried using icing sugar for cakes, and yes... better texture too. If you found out more info about icing sugar in baking/pastry, Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-66956144904842242010-05-13T23:34:27.610+09:002010-05-13T23:34:27.610+09:00Hi Lydia,
Interesting that you used ICING sugar i...Hi Lydia,<br /><br />Interesting that you used ICING sugar instead of regular granulated sugar. I have never seen that done for steamed buns before. Was there a reason ICING sugar was used?<br /><br />Thanks for sharing your recipe. The buns look good.Sharonnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-83028136725958533642009-08-11T16:11:48.019+09:002009-08-11T16:11:48.019+09:00Anonymous,
Sorry, can't advise you where to ge...Anonymous,<br />Sorry, can't advise you where to get the flour cos I don't know your location.<br />If hong kong/bao flour is not available, you can try using all purpose flour. But, the colour of bao would not be as white as the one using bao flour.Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-72539087588023234522009-08-11T08:13:01.597+09:002009-08-11T08:13:01.597+09:00Wow! Looking yummy. Really want to learn how to ma...Wow! Looking yummy. Really want to learn how to make them(never try to make pao or bread before). Where can I get Hong Kong flour? Couldn’t find it at those baking ingredients section( also try to find at Asia maket). The buns look cute! Like the way you made them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-74495994584522102252009-07-01T16:38:16.292+09:002009-07-01T16:38:16.292+09:00The Food Addicts,
You are welcome, and thanks for ...The Food Addicts,<br />You are welcome, and thanks for dropped by.<br /><br />Bee Rueh,<br />No problem, you can link to my blog anytime.Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-16788564367522914482009-06-30T00:04:20.150+09:002009-06-30T00:04:20.150+09:00looks superrrr yummmyyyy! gosh im hungry lol
hope...looks superrrr yummmyyyy! gosh im hungry lol<br /><br />hope you dont mind me linking you!Bee Ruehhttps://www.blogger.com/profile/10021474653702273891noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-51161111485170001822009-06-16T14:19:51.383+09:002009-06-16T14:19:51.383+09:00Thanks for sharing the step by step instructions h...Thanks for sharing the step by step instructions how to form a bao. I always eat dim sum but was always curious how to get the swirls on top.The Food Addictshttp://www.thefoodaddicts.comnoreply@blogger.comtag:blogger.com,1999:blog-14435557.post-72478530219917342012009-06-14T02:11:23.253+09:002009-06-14T02:11:23.253+09:00joanne:
Have no plan for that yet, but I was jokin...<b>joanne:</b><br />Have no plan for that yet, but I was joking with T the other day that I can start off a snack bar or dim sum business. :DLydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-75803593328592187012009-06-13T23:52:30.888+09:002009-06-13T23:52:30.888+09:00Have you think of bakery shop biz b4?Have you think of bakery shop biz b4?Sarah's Daddy and Mommyhttps://www.blogger.com/profile/05055896771434240561noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-7460792652703468942009-06-02T17:12:50.861+09:002009-06-02T17:12:50.861+09:00MiniMe,
I used conversion calculator (http://www.g...MiniMe,<br />I used conversion calculator (http://www.gourmetsleuth.com/cookingconversions.asp):<br />8g yeast = 2 teaspoons<br />10g baking powder = 2.17 teaspoons<br />20g vegetable oil = 1.5 tablespoons<br />Hope this helps.<br /><br />Lyn,<br />Feel free to substitute pork with other meat and you can omit shaoxing wine too.<br /><br />Elin,<br />Thanks for dropping by and compliments. Hope Lydiahttps://www.blogger.com/profile/08466490117794441716noreply@blogger.comtag:blogger.com,1999:blog-14435557.post-59628981814263081162009-06-02T06:50:15.798+09:002009-06-02T06:50:15.798+09:00nicely done! and great instruction and pix too!!nicely done! and great instruction and pix too!!My Asian Kitchenhttps://www.blogger.com/profile/00232672470428482604noreply@blogger.com