Comments on: Chinese Steamed Wheat Buns https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/ Chinese Recipes and Eating Culture Sun, 09 Oct 2022 13:13:22 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-1120640 Wed, 10 Jun 2020 23:51:30 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-1120640 In reply to Nancy.

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

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By: Nancy https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-1120375 Tue, 09 Jun 2020 20:55:33 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-1120375 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.

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By: Elaine https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-962493 Wed, 31 Jan 2018 02:07:05 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-962493 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.

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By: Ling https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-962371 Mon, 29 Jan 2018 01:11:24 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-962371 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

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By: Elaine https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-924168 Sun, 30 Oct 2016 01:05:22 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-924168 In reply to Linze.

Fold over buns in mainland China is called lotus leaf buns (荷叶包) and in Taiwan area called Gua

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By: Linze https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-924134 Sat, 29 Oct 2016 19:26:58 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-924134 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?

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By: Elaine https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-908748 Thu, 01 Sep 2016 00:30:06 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-908748 In reply to Kathy K..

Hi Kathy,
If you have a kitchen scale, please use 60g flour.

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By: Kathy K. https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-908590 Wed, 31 Aug 2016 15:49:11 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-908590 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.

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By: Elaine Luo https://www.chinasichuanfood.com/chinese-steamed-wheat-buns/comment-page-1/#comment-204567 Sat, 26 Jul 2014 03:01:52 +0000 http://fd5.b5b.myftpupload.com/?p=4328#comment-204567 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.

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