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Chinese Steamed Buns

Reviewed: Jul. 5, 2009
Wow, this is incredibly authentic, and one of the easiest bun recipes I have ever prepared. I added a little more flour (1/4 cup), enough so that the dough was not so sticky. For those who complain the dough is too wet - just use common sense and add a bit more flour until the dough is not sticking to the sides of the bowl - the final steamed bun will not taste any drier/denser because of the added flour. I made 24 filled buns (in accordance with the recipe), and they turned out the size of a slightly flattened tennis ball (there was about a tablespoon of filling in each). Anyone can make this - I rarely work with yeast and so was a bit nervous, but the instructions are very clear and the product was delicious!
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