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Chinese Steamed Buns

Reviewed: Sep. 12, 2007
These turned out great. There are some recipes out there that ask you to use bread flour. Do not use bread flour as the buns will turn out brown rather than white. Also, I would recommend using flour instead of baking soda. Baking soda will add a salty flavor to the dough which is unappetizing. Using more flour is a better choice. One thing missing from the recipe is what the dimension of a traditional chinese steamed bun is. This recipe produces buns about 2" wide. Chinese street vendor buns are almost twice this size.
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