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!
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
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