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Plain Raised Buns 戗面馒头
Plain Raised Buns 戗面馒头 When I was in college in Shanghai, there was a tiny little Bun store right by the campus. It was famous for a special type of plain raised buns called ShangDong GaoZhuang ManTou. Every Saturday when I got there, there was a long line. The bun had a very tight texture, yet it was not hard. A few years ago, a friend shared a plain bun recipe with me. Curious as I am with food, I tried it right away and surprised to find it’s almost identical to the bun I was in line for some twenty years ago. Start with basic dough for buns. After…
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Scallion Pancake 发面葱油饼
Raised Scallion Pancake 发面葱油饼 Scallion pancake is a savory appetizer our family loves. There are many different variations of making pancake. Some uses boiling water to scald flour, and some uses yeast to rise the dough. In any case, scallion pancake tastes the best when there are many layers, and it’s crisp on the outside and soft and fluffy inside. This particularly type uses raised dough. Raised Scallion Pancake uses basic dough for bun with a slight modification. Instead of 3-4 cups to 2.5 tsp of yeast, use 1.5 tsp of yeast, so the dough is less fluffy. After dough doubles in size, knead it again to get rid of…
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Basic Dough for Buns 基础发面
Basic Dough for Buns 基础发面 If you follow a few key points in rising basic dough for buns, it’s almost a foolproof process. Keep dry yeast in ziplock bag and store in refrigerator or even freezer. I buy RedStar 2lb bag from Costco, and they stay very effective even long past expiration date. Use warm, but not hot water to dissolve yeast. By warm, I mean it’s warm to your touch. Hot water will kill yeast. Use 2 tsp of yeast or 1 packet for every 3-4 cups of flour. Use 1 teaspoon of sugar in the water to dissolve yeast. This will ensure a successful batch of dough. You…
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Fried Chive Pockets 韭菜盒子
Chive Pockets or Leek Boxes are popular appetizers in northern part of China.
