Now, I have to confess, I have never had the pork buns at Momofuku. And when I tried looking for a recipe to mirror the awesomeness of Ippudo’s buns I couldn’t find anything, so I relied on my memory to fuse the Momofuku recipe with my recollection of the Ippudo bun, hence – ...
To reheat steamed pork buns, wet a paper towel where it’s almost soaking, but not dripping, and wrap the bun in the towel. Microwave in 30 second intervals until you get a warm and soft pork bun. The towel imitates a similar steaming method in the microwave and should add moisture to...
7. In the meantime, cut out 10cm squares of baking paper. Once the dough has risen again, flatten each ball of dough with your palm then roll out into a long oval using a rolling pin. 8. Lay an oiled chopstick across the middle of the dough and fold over creating a pocket bun. S...
Could be because all the oil and juice and flavor got soaked up by the bottom of the bun.Corn soup at Lan Jia Gua Bao (藍家割包) Corn soupI had also read that Lan Jia Gua Bao (藍家割包) was famous for their corn soup, and even though corn soup really didn’t sound that ...
Chinese BunMantouPorkPork Belly AiPing Hey you. AiPing here. I'm obsessed and will definitely die without Southeast Asian & East Asian food. Expect a lot of it here. No, it's not as hard as you think. And yes, it will change your life. ...
Cheater bun recipe is at the bottom of the post – which are just as amazing as these buns. *Here’s another photo ofdifferent brand of mixed flour. In a big bowl (you’ll need a big bowl!) Pour in the ingredients except for the flour. While mixing with a wooden spoon, pour in ...
Typical bun serving size is 1/4 of a pound. Pork butt generally loses HALF of it's weight due to bone, fat and water being absent from the final product. So it's simple math... Number of guests * .025 = total cooked weight ...
It’s smoky, it’s well-seasoned, and it’s got those sexy grill marks. It also takes care of any red meat near the bones. It’s my understanding that Dr. BBQ serves this (without the bone) on a bun with grilled onions! Back to Cooking Topics...
and was fluffy on the inside. I do have a feeling that I worked the dough a little too much trying to fill them (must work more quickly next time) and instead of pinching the top of each bun closed, I closed the top too tightly so they didn’t break open as I hoped they would....
Barbara – yes, I think in making our own WE can control how much filling goes into a bun (a lot!!) :) Sophie – thank you! Andrew – ;) Elle – hrmmm, thanks for the tip. I generally don’t have milk around the house since I’m lactose intolerant. But I really do feel the...