tag:blogger.com,1999:blog-5651062489254246823.post7934469867633854900..comments2024-03-23T09:49:53.650-07:00Comments on My Mind Patch: Steamed Char Siew Bun 蒸叉烧包My Mind Patchhttp://www.blogger.com/profile/08146810650379134991noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5651062489254246823.post-67016876284417273002016-02-12T08:41:26.085-08:002016-02-12T08:41:26.085-08:00Hi Dolphy, there are two possibilities I can think...Hi Dolphy, there are two possibilities I can think of. First, like you have mentioned, your dough maybe a bit too dry. Second, you may not have steamed the dough long enough, or the temperature was not high enough, so the steam may not be able to penetrate deep into the dough. Hopefully, this answer helps :)My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-89056540476081275642016-02-11T19:51:40.741-08:002016-02-11T19:51:40.741-08:00Hi, I tried your recipe and my bao turns out to be...Hi, I tried your recipe and my bao turns out to be very dry. Can you advise me what could possibly be the reason? Is it not enough water or i did not knead it long enough? TIA!Anonymoushttps://www.blogger.com/profile/15948006522216210913noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-24620900940432238262015-07-14T08:12:12.332-07:002015-07-14T08:12:12.332-07:00Thank you, Doreen :) I'm glad to share with yo...Thank you, Doreen :) I'm glad to share with you and happy to know my advice is useful to you. Good luck in your next attempt :)My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-5957002395129429112015-07-14T05:43:51.631-07:002015-07-14T05:43:51.631-07:00You are too modest Ms Goh. Your blog is THE place...You are too modest Ms Goh. Your blog is THE place I would go to look for recipes and guidance. I really appreciate your advice and your time taken to answer to my queries. I will, base on your advice, try again and hopefully I will be able to produce a more acceptable bao skin. Thanks again! Anonymoushttps://www.blogger.com/profile/10842520742812723252noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-59141313405831955732015-07-13T19:54:45.921-07:002015-07-13T19:54:45.921-07:00Hi Doreen, I'm not an expert in making bao, so...Hi Doreen, I'm not an expert in making bao, so I may not be able to give you an accurate answer :|<br />But I'll try my best to give you my opinions based on my brief history of bao making :)<br />As the flour we use for bao making is low in gluten, so there shouldn't be a problem of over kneading. As long as your dough become smooth and elastic, the kneading should be sufficient. <br />A weak and aged yeast or baking powder may not be able to give sufficient leavening action to the dough, thus a more compact bao skin may occur. <br />An under-steamed bao may also have a harder skin. So it is advisable to start steaming your bao when the water is hot.<br />Hope I have answered to your doubts :)My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-20045936718560972112015-07-13T17:29:19.202-07:002015-07-13T17:29:19.202-07:00Good morning Ms Goh,
After searching through nu...Good morning Ms Goh, <br /><br />After searching through numerous blogs, I have decided to try your recipe as you don't use shortening in it. My 1st try was a success, using hand to knead the dough for 25-30 mins. On my 2nd attempt, I decided to use KA to assist in kneading the dough, kneading in low speed for 10 mins. The feedback was - hand knead produced a softer dough. So in my 3rd try, I went manual n hand kneaded it for 20 mins. However this time round, the skin was harder than both my previous attempts. My questions are:-<br />1) is the kneading the same as that for bread making?<br />2) is there such a thing as over or under knead?<br />3) how to ensure that I have kneaded the dough to the right stage?<br />4) as I'm using an electric steamer, do I need to ensure that the steamer was already heated up before placing in the pau?<br /><br /><br /><br />Anonymoushttps://www.blogger.com/profile/10842520742812723252noreply@blogger.com