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Chinese Steamed Buns

Reviewed: Aug. 9, 2010
I followed the recipe carefully and was not satisfied at the outcome at all. The dough tasted bland, extremely dry, a bit sour and it had a somewhat plastic-type texture as the final product - nothing like the buns served at dim sum or even ones that are purchased at the local supermarkets. I will try this recipe again. But instead of water, I'm using milk all the way (in hopes that it won't be so dry) and instead of using active dry yeast, I think I'm going to use self rising flour because the wait time is a killer.
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