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Author Topic: Sourdough (long fermentation) in Chinese Steamed Buns  (Read 378 times)

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Offline Bill/SFNM

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Sourdough (long fermentation) in Chinese Steamed Buns
« on: July 04, 2017, 03:49:31 PM »
I've been on a steamed bun tear lately. Only using starter cultures, plain buns, filled buns, savory, sweet - I love them all. This is the video that triggered my obsession:



The Blue Bird flour that Chau mentions in the flour tortilla thread is perfect for these buns, IMO. Not need to add alkali to raise the pH.



 

Offline quietdesperation

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Re: Sourdough (long fermentation) in Chinese Steamed Buns
« Reply #1 on: July 05, 2017, 12:41:44 AM »
those look awesome! I might have to give it a whirl now that I have an active starter. we never leave manhattan's chinatown without a visit to Golden Steamer:
https://www.yelp.com/biz/golden-steamer-new-york

the salted egg yolk and pumpkin are our family favorites.
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

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