Comments on Profile Post by Nom de Plume

How much did you let the dough rest?

30 minutes to an hour. The recipe I followed for the dough said only half an hour, but I feel it could of used more. Tbh, it did rise well. Most of the problem was with the texture I think. It was a little too thick and didn’t want to bind to the rest of the dough.

Not moist enough perhaps?

It did taste good, but I was only able to form 7 or so wraps before the rest of the dough dried out too much to even use. :/

I probably shouldn’t have left the main portion out as I was forming the rest of the dough in hindsight ^_^’

I feel like it would make a perfect pizza dough though~

I mostly use baozi dough for pizza. Don't want to steam it. Did you put moist towel before and after you use it?

... I didn’t >_<
Even when I was kneading the dough there were problems though, it just didn’t want to bind. I added more fluid, but perhaps there was overall too much flour?
Dough: https://www.seriouseats.com/recipes/2015/04/sheng-jian-bao-pan-fried-pork-soup-dumplings-recipe.html

The recipe I used only require active dry yeast and water for dough...

The amount of flour is way less compare to the other recipes I have read. And I was thinking that the recipe use 2 types of leavening agents...use one only pls

... I didn’t >_<
Even when I was kneading the dough there were problems though, it just didn’t want to bind. I added more fluid, but perhaps there was overall too much flour?

Or are you suggesting too little? *tilts head*

Also, the combo of baking powder and corn starch was strange to me, since they are usually interchangeable xD

Looking at it again, I followed the recipe and did use all three... I think the issue with the recipe is found !! >_>

Thank you Hotato <_<

Now just to find a better combo xD

You could try to use yeast and starch together. When I think about it, it kinda weird that the recipe didn't let the yeast to bloom (if they use the active dry one)...

And well you could use baking soda together with yeast to add lightness to the dough but only a 1/4 to 3/4 tsp of it for that amount of flour.

The overall flour compare to other recipes is little, the other recipe use about 2 cups of flour and this one use about 1. Btw, what is the texture of the sheng jian bao when it come out?

Mmmm... it wasn’t bad tbh. A little dry and needed a sauce, but that’s not terrible ^_^

The majority of the problems were trying to form the dough in the first place. It was... flaky? Also, not sticky in any way shape or form. It didn’t want to stick to even itself.

Some of my buns bloomed like a flour as they cooked, since the dough wanted to separate xD

I see...maybe you should replace milk with water

Perhaps! Thanks for all the help btw.

I still didn't answer your question but eh, my pleasure

Even so, I appreciate it. I don’t know anyone irl that cooks asian cuisine... it makes reading novels with lots of yummy food really torturous so I’ve been trying to learn on my own.

Also, food is yummy ofc.

Mhm, foods are yummy

Potatoes... :drool:

I also didn’t largely expect a solid answer since it’s hard to find out the problem with food without tasting or feeling or smelling it in person. What you told me is already steps in the right direction of finding a recipe that has:
+ more flour
+ less variety of leavening agents
+ water instead of milk (potentially)

Don't drool.
Well that one was the odd one out I guess? Since I'm not bother to look for more. But you could try to experiment it.

Lol. My mouth waters at the thought of food, but it never actually escapes~

I don’t know when I’ll experiment it again. I might make potstickers first, which are cooked similarly.

I usually buy potsticker wraps. Good luck~

Maybe I should try making pan fried buns with potsticker wraps xD