![]() ![]() As you say, I've only seen Char Shao Bao served that way. Yes, I realize that one never sees DouSha Bao with the tops open like I made them. Thank you for the links on both bread and books. ![]() BTW, I have not made these buns myself because my mother used to make them for me. For anyone who have problems grasping the Tao, I'd recommend Headless Tao Other great works include Romance of the Three Kingdoms, Liao Zhai, Journey to the West and my favorite The Tao Te Ching. Be warned though, it was considered too erotic and was banned for many years. Can't believe what they are asking for at Amazon now. My version is by Clement Egerton and I got it for US$42 back then. There is a translation of this novel entitled The Golden Lotus. Outlaws is interesting but since you mentioned Wu Da and his buns, I wonder if you are aware of a spin-off from the story of Wu Song, his brother Wu Da and his wife Golden Lotus. Now about your current interest in Chinese Literature. Char Shao Bao is open top, made the way you made it. Typically for sweet buns like DouSha Bao, the top is smooth, made like a roll, not open top like yours. The recipe uses a starter and the dough is made over 3 days. The soft flour results in a fluffier texture. If you actually *know* something about making steamed buns, please share some tips!īeautiful buns. Here are 2 links which may be of interest to you. Remove from heat and serve warm.Ĭonsidering that this was my first time making them, I'm extremely pleased with the results. Cover and steam for approximately 15 minutes. Place each ball of dough on a small piece of parchment or wax paper and place in the steamer. To fill, flatten the balls of dough into circles and place a tablespoon of filling on top.Ĭlose them up and either reroll them seam side down for a smooth bun or pinch them to the top if you want them to tear open on top. I was pleased to find canned red bean paste at the local Chinese market. Red bean paste can be made from scratch by cooking and sweetening azuki beans. During this time, bring the water in your steamer to a boil. Once they are shaped, let rest for 10 minutes. If you are going to fill them, as I did, let them rest for 5 minutes or so before flattening them to fill them. Set aside in a covered bowl and let rise for 45 minutes to 1 hour.ĭivide the dough into a dozen pieces form each into a ball. Knead by hand for approximately 10-12 minutes or by machine for 5-7 minutes. The dough needs to be somewhat supple for streching and shaping, so add a little extra water if necessary (I added a couple of extra tablespoons). ![]()
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