Steamed buns
Jul. 5th, 2023 10:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
grubdoghttps://whattocooktoday.com/soft-fluffy-asian-steamed-buns-every-time.html
wheat starch -> cornstarch
I made colorful ones
2/3 recipe.
Yellow: add 4 drops yellow food color to wet (out of turmeric. Want turmeric next time!)
Blue: subtract 10 g flour, add 10 g blue spirulina
Red: subtract 20 g flour, add 10 g beet powder, add 10 g tomato powder
Steamed with 1 ounce of filling per bun
7/16/23 addition:
1/3 recipe is too small for mixer and has to be hand kneaded.
IN ADDITION, after-shape proofing time needs to be longer after hand kneading... an hour is not sufficient
8/17/23 addition:
Final rise time more like 2 hours
May be due to being on the ass end of old instant yeast? Keep an eye for lower rise time when you get fresh yeast.
wheat starch -> cornstarch
I made colorful ones
2/3 recipe.
Yellow: add 4 drops yellow food color to wet (out of turmeric. Want turmeric next time!)
Blue: subtract 10 g flour, add 10 g blue spirulina
Red: subtract 20 g flour, add 10 g beet powder, add 10 g tomato powder
Steamed with 1 ounce of filling per bun
7/16/23 addition:
1/3 recipe is too small for mixer and has to be hand kneaded.
IN ADDITION, after-shape proofing time needs to be longer after hand kneading... an hour is not sufficient
8/17/23 addition:
Final rise time more like 2 hours
May be due to being on the ass end of old instant yeast? Keep an eye for lower rise time when you get fresh yeast.
