Sourdough (long fermentation) in Chinese Steamed Buns

[Bill/SFNM]

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.



 

[quietdesperation]

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.