Chopstick food, chopstick dining

What’s the secret into making the dough for the steamed Chinese pork bun?

Question by Mei: What’s the secret into making the dough for the steamed Chinese pork bun?
What’s the secret into making the dough for the steamed Chinese pork bun?
everytime I eat at a dim sum restaurant, their steamed pork buns (the dough part) is always moist and fluffy, what’s the secret into making that moist and fluffy dough to make pork buns? I tried the basics online and it’s not the same, vinegear doesn’t work either.

Thank you all in advance!

Best answer:

Answer by sweetroll
Make sure your yeast is fresh, use a little sugar. I don’t know where that vinegar thing came from. I have been making pork buns for years and have never heard of this. It’s basically a bread dough with no frills. No egg and use hot milk only if you want to.
here is one close to what I use – don’t let them steam too long, they get mushy
http://www.justmycooking.com/basic-chinese-steamed-bundough

What do you think? Answer below!

2 thoughts on “What’s the secret into making the dough for the steamed Chinese pork bun?”

  1. You have to find a flour called Swan’s down (or something like that). You might be able to find it in asian supermarkets.

  2. Make sure you use exact measurements and timing. Let the dough rise, don’t keep peeking and checking it. After this, you’ll come up with a satisfying dough.

Comments are closed.

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

Powered by Yahoo! Answers

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.