Scallion "Flower" Rolls
Yummy! Fresh scallion bread from the steamer.
I have a few theories on why I haven't been able to perfect my steamed bread technique, so I'm not going to post a tutorial until I've worked out all the kinks. For now, these are the major issues and my guesses as to the solutions: - the bread is really tasty fresh out of the steamer, but once it's sat overnight it's rock hard--this might be one of those breads that's like a French baguette and just needs to be eaten ASAP.
- the water in the steamer keeps dripping down on the bread, making pock marks and rubbery mottled parts--get a bamboo steamer because the shape and material of the steamer prevents dripping, unlike a dutch oven which is designed to constantly drip water on a slab of meat as it's slow cooked.
Labels: Chinese
posted by Pei @ 5:36 PM
4 Comments:
Flower bun is a northern Chinese thing so I'll ask my mom... but as I recall, my mom's flower buns get rock hard at the end too, hmmm, didn't come out sounding right :-)
Find out how she shapes them too! It's fun to make different shapes of the same bread.
Yeah, mine becomes really hard the next day too. I do remember some store-bought steamed rolls being ok the next day. But they're never as good as they were when freshly made.
Using the rice cooker helps a lot. I don't have that puck mark situation with my steamed rolls.
I bet the store bought ones have some kind of stabilizer or preservative in them that makes them not as fluffy in the beginning, but okay the next day.
The ones I made yesterday are still really fluffy, especially after re-steaming. I think the larger ones hold up better, and putting them in an airtight container also helps.
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