/ck/ - Food & Cooking

This is the recipe I used, I thought it looked fine but what do I know

Not an expert on oriental pasta, but that seems like a lot of ingredients to me. http://luckypeach.com/recipes/xiao-long-bao/ for instance (a pretty good site) only uses flour, water and salt. You can add we spice or condiment you like though, in theory.

Some obvious ones:

-did you knead the dough for 10 minutes? It's boring and seems like it takes ages, but it's essential.

-maybe you rolled them out too thick or you didn't boil/steam them long enough? That can cause them to be a bit too hard and bland.

The dough should be pretty flavorless, it's more of a texture thing. Make sure next time you knead for long enough and also rest the dough for the right amount of time. Also when you make the buns be gentle and don't overwork the dough; gluten can become pissed off if you move it around too much

>>8940

fuck

i just realized i want pork buns every day of my life

i need on this train

My mom burned her steamer twice

>>9024

>My mom burned her steamer twice

See, I can't tell if that's a euphemism for some sort of ladyparts trouble, or if bamboo isn't for her and she needs to go stainless.

Or both.

This board tends to trigger some of the oddest double entendres.

>>9034

the actual steamer. left it on a wok, and all the water evaporated. then rinsed it, put it in the oven (off) to dry (idk why) and turned it on, forgetting it was in there.

>>8940

A bamboo steamer is as tryhard as fuck. A regular metal steamer will do.

Use baking paper for the bottom instead of regular paper if you have it, it peels off much better.

Report back if you get better results, I want to know too.

>>9024

>>9052

>>9034

I just purchased a wooden rice steamer and I live in terror of this happening.

>>9062

This anon speaks truth about parchment paper.

>>8940

more sugar and salt in the dough

One of my friends had recommended me a recipe https://www.youtube.com/watch?v=_Mw19wVXtn4 and it worked pretty well.

He also told me a bunch of shit I was doing wrong.

One of the first things was that my steamer was way to high up. I had used a pot with 1 inches of water in it, probably 6-8 inches of space until the top of the pot, and then I rested the steamer on top of it.

The second time I used a big frying pan (don't own a wok) and the dough came out much better. Pretty sure the dough's mediocrity was a combination of both the height from the water and the recipe.

I had my friend try some of my buns from the first batch and he described it much better than me. He said the recipe for the dough was sweet but also rather bland. He said I also made the balls too thick and which ended up cooking them weirdly. When I followed his suggestions the second time around (also using the cooking with dog recipe) They came out really good.

>>9062

I used baking parchment paper both times, it worked pretty well (although it stuck to some of the buns both times and I ended up pulling the dough of the bottom of a few of them).

As a side note, freezing them for later and then steaming them before school is fucking fantastic.