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I recently stumbled upon the bread contest and thought, “Whoa! I can actually submit a half-decent entry for this!” Then it occurred to be that being stuck on campus, it means I am currently without my bread making ingredients/tools. As a result, there will be no photos with the exception of the final product. Instead, you'll get to see the results of my attempts to draw! I'll try to get some photos up when I am reunited with my bread gear.
After much trial and error, this recipe seems to produce a product that is the closest to the soft, moist, and chewy texture of the buns sold at Chinese bakeries. It uses a water roux to achieve the desired texture.
Total time from start to finished product will be approximately 3.5 hours. This recipe will yield about 15 dinner roll-sized buns.
After much trial and error, this recipe seems to produce a product that is the closest to the soft, moist, and chewy texture of the buns sold at Chinese bakeries. It uses a water roux to achieve the desired texture.
Total time from start to finished product will be approximately 3.5 hours. This recipe will yield about 15 dinner roll-sized buns.
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Signing UpStep 1Gather Tools
Before you rush out to buy ingredients, make sure you have all the essential tools. Many can be improvised, but the scale is a MUST because all measurements will be given by weight for accuracy.
Essentials:
Large mixing bowl
Wooden spoon
Whisk
Proofing container (mixing bowl or other large container)
Bowl scraper (stiff spatula works too)
Dough cutter (upside down scraper or large non-serrated knife)
Baking tray/bread pan
Scale
Tea towel or plastic wrap
Optional:
Dough kneader (bread machine, stand mixer, cheap labour…)
Probe thermometer
Parchment paper
Pastry brush
Essentials:
Large mixing bowl
Wooden spoon
Whisk
Proofing container (mixing bowl or other large container)
Bowl scraper (stiff spatula works too)
Dough cutter (upside down scraper or large non-serrated knife)
Baking tray/bread pan
Scale
Tea towel or plastic wrap
Optional:
Dough kneader (bread machine, stand mixer, cheap labour…)
Probe thermometer
Parchment paper
Pastry brush
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Everyone loved it. The instructions are very clear and easy to understand.
Thank you.
(check out some pictures)
Love the weight measurements and the illustrations.
Thank you very much.
BTW, I did voted when you first published this. You should have won, but runner up winner is great too.
Merry Christmas.
Could I use this recipe for pork buns, with a meat filling?
http://blog.junbelen.com/2010/05/12/how-to-make-coconut-buns-chinese-cocktail-buns/
As for the custard buns...I have never made them either and I hesitate to post a link because I can't find one that I like, as is. I see too much variability in recipes. If you experiment though, let me know how it goes!
I 'd say the defining feature is not so much the flavour but the soft, light texture.
This is great. I will be serving these dinner rolls at my next party. Thanks for the tut!
Hello, very nice buns.
I've been baking for a long time now and i never stumbled upon "roux" in baking. Since my better half has a cooking school, i heard about roux before, and it always was a combination of flour and some fatty component.(mostly butter)
Then i took a closer look on what you do with it and after seeing how you process your "roux", it's a gelatinization of the wheat starch.(I know about gelatinization of starch from my brewing experience)
It helps to retain more water, than in non gelatinized starch mixes.(in this case, your dough...)
When i look at your ingredients, a "Brioche" recipe comes to my mind. (loaded with butter, cream, milk and eggs)
I posted a recipe of a regional sepcialty, which is a little lower in fat.
http://www.instructables.com/id/How-to-make-a-Braid-%22Butterzopf%22-or-Challah/
You can also make a sweet variety of it with hazelnut, raisins, apple filling. This is called a "Russian thread" here.
Or with "prosciutto di parma" and parmigiano, i love this.
Before christmas, the dough is sweetened with vanilla sugar and little figures are formed with the dough. (especially for the kids)
By the way, you have very nice illustrations.
I just found this site:
http://www.convert-me.com/en/
click on the "cooking conversion" link... et voila!
Now anyone know a easy steamer for the stove top for doing the rolls that way as well?
This really is a great primer, and you cover all aspects of bread making well - I look forward to trying these out!
I am going to try to make a batch tonight.
http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx?t=t&foodg=0&foods=&fno=0#food
Now that I've thought about it, that explanation doesn't stand up. If there is more moisture in the flour, the (nominally dry) flour will weigh more, and measuring by weight will give you less flour. Measuring volumetrically is very accurate if you consistently use the same measuring devices (spoons and cups), and level the ingredient with a straight edge.
On the other hand, I can imagine that "heaping" measures can vary, But, how does a scale provide more accuracy than "leveled" volumetric measures.
(Just a side note: And I know that with varying moisture content in the flour you might need to vary the amount of water, but that would be done based on the "feel" of the dough. I've never had to do it. (And, I can imagine that in a large scale commercial bakery they actually measure the moisture in the flour or something similar.)
However I expect the bigger influence is physiological. If you are developing a recipe in cups, how likely are you to round 1 cup and 1 teaspoon to just 1 cup, where as 110g or 115g are both as easy to measure.
Also no-one has explained either system to the chickens, so don't worry too much, anything needing better then a 10% tolerance is just trial and error.