Steamed buns, Asian style.

[achookwoman]

Has anyone made Asian steamed buns.?   I bought sme of the special flour and would like to have a go in the TMX

[judydawn]

Here's a thread for you to read Chookie.

[achookwoman]

Thanks Judy.  What would I do without you.?

[Kimmyh]

I did recently chookie with great success. I used the dough recipe in the taste of Asia book with plain non special flour. Was told at the cooking class to make sure baking powder is double acting. Ward's from coles is. Dough is a bit sticky and fiddly but made lovely steamed buns in varoma that were light and not doughy. Think I got about 36 buns. Don't forget to cut up little squares of baking paper first to steamed buns on and don't over crowd the varoma. I also made the filling the day before so that it was cold to place on dough. Good luck they are worth the effort.

[achookwoman]

Thanks Kimmyh,  all useful info. My DIL's father is a Chinese chef and she said he buys flour. From the Chinese shop specially for the buns.  I bought some yesterday,  some has everything added except the liquid,  and the other is just the flour.  Both say to add a little vinegar to the steaming water to keep the dough white,  also to wipe any steam off the lid in the last 10 mins. Of steaming. 
Tomorrow might be the day as I am cooking the filling today.

[cookie1]

I haven't made these for ages. Ill look forward to hearing how they go.

[Kimmyh]

Sounds great chookie. Can't wait to see the results.