Comments on: Chinese Steamed Wheat Buns

By: Elaine

Elaine — Wed, 10 Jun 2020 23:51:30 +0000

In reply to Nancy. Sourdough buns are quite traditional. I will list it on and introduce the Chinese version soon.

By: Nancy

Nancy — Tue, 09 Jun 2020 20:55:33 +0000

Have you ever tried spelt sourdough? Because we are gluten intolerant, there are not many recipes to be found. Maybe you have tried it before.

By: Elaine

Elaine — Wed, 31 Jan 2018 02:07:05 +0000

In reply to Ling.

Ling,
If you want to use milk, the amount should be around 125g to 135g depending on your weather and flour if no raw oats added.
You can add some raw ots. For this recipe, I would suggest you using 60g raw oats and increase the milk to 150g.

By: Ling

Ling — Mon, 29 Jan 2018 01:11:24 +0000

Thank you so much Elaine! I tried this recipe and it comes out good. I just learn baking few weeks ago. haha…

Elaine, may i ask if i like to substitute water with milk, how much milk should i substitute with? Have you ever experiment putting a little bit of raw oats (麦片)? if you do, how much do you think we can put without breaking the recipe.

Again, thank you so much! i am very grateful i have found your website.

Cheers
Ling

By: Elaine

Elaine — Sun, 30 Oct 2016 01:05:22 +0000

In reply to Linze. Fold over buns in mainland China is called lotus leaf buns (荷叶包) and in Taiwan area called Gua

By: Linze

Linze — Sat, 29 Oct 2016 19:26:58 +0000

Hi Elaine. Once again, your recipes deliver such beautiful results. I am not clear on the naming of the naming of the steamed wheat bun (folded in half). Is it called the HuaJuan?

By: Elaine

Elaine — Thu, 01 Sep 2016 00:30:06 +0000

In reply to Kathy K.. Hi Kathy, If you have a kitchen scale, please use 60g flour.

By: Kathy K.

Kathy K. — Wed, 31 Aug 2016 15:49:11 +0000

Did you put 60 g or 1 and 1/4 cup of whole wheat flour in your recipe? Cause they are not equal and don’t add up.

60 g and 5/4 cups of flour do NOT have the same weight!! Which one is the right amount to produce light fluffy steam bread?

Thank you for helping.

By: Elaine Luo

Elaine Luo — Sat, 26 Jul 2014 03:01:52 +0000

In reply to Abby Laks. Hi Abby, Usually we need to add some all-purpose flour with wheat flour to increase the tenacity of the dough. If you do not like to use wheat flour, try to make buns without smashed sweet potato. Both the wheat flour and sweet potato have stronger water-absorbing quality but are lack of tenacity. I guess that's the reason why it becomes dense. You can try to re-steam it again before eating so that the buns can absorb the vapour.