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.
Step 1: Gather 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.
Large mixing bowl
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
Tea towel or plastic wrap
Dough kneader (bread machine, stand mixer, cheap labour…)