Look! After going through three bao recipes I finally found one that gave me these beauties. This recipe was different than others in that it called for cake flour and only a 1/4 teaspoon of yeast. It's from epicurious.com, they got it from Momofuku Noodle Bar in New York. Apparently they serve thick slices of fatty pork in between the buns. That place is also known for their ramen, so in December I'll be paying them a little visit. Here's some pics of the process:
Before the two hour rise
After 
The shaped dough
Ready for its close-up after 3 minutes in the steamer 
Posts
0 comments:
Post a Comment